by Jack Lemmon
In a skillet over medium heat, brown the ground beef with the onion until no pink shows; drain. Mix in 1 of the cans of tomato sauce, salt, pepper and cinnamon. Pour into shallow 3 quart casserole baking dish.
Pour in noodles in an even layer. Top with cottage cheese; sprinkle with onions and Cheddar cheese. Pour on remaining can of tomato sauce.
Bake in a preheated oven for 30 minutes.
Nutrition Information
Calories: 467 calories
Total Fat: 20.7 g
Cholesterol: 106 mg
Sodium: 1182 mg
Total Carbohydrate: 39.1 g
Protein: 31 g
Corned Beef Noodle Casserole
"A sure fire hit at family reunions and potlucks."
Serving: 5
Ingredients
1 (8 ounce) package wide egg noodles
1 (12 ounce) can corned beef
4 ounces processed cheese food (eg. Velveeta)
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
1/2 cup chopped onion
1 cup seasoned dry bread crumbs
Direction
Preheat oven to 350 degrees F (175 degrees C).
Cook noodles until tender and drain.
Combine noodles, corned beef, cheese, cream of chicken soup, milk and onion. Pour into a 2 quart casserole dish. Top with buttered bread crumbs.
Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Information
Calories: 561 calories
Total Fat: 20 g
Cholesterol: 114 mg
Sodium: 1619 mg
Total Carbohydrate: 58.3 g
Protein: 35.1 g
Cowgirl Beef Stroganoff
"My cowboy's cute description of a great woman is that 'she has got biscuit dough on her bridle reins!'
So, gals, your secret weapon is your slow cooker! Set it and forget it! You can be in two places at one time. This freezes well."
Serving: 6 | Prep: 10 m | Cook: 6 h 10 m | Ready in: 6 h 20 m
Ingredients
1 (10.75 ounce) can golden mushroom soup (such as Campbell's®)
1 (10.75 ounce) can water
1/2 cup chopped onion
2 tablespoons Worcestershire sauce
1 (1 ounce) package dry onion soup mix
2 pounds cubed beef stew meat, trimmed
1 (4 ounce) package cream cheese
1/2 cup sour cream
1 tablespoon butter
1 (4 ounce) package sliced fresh mushrooms
1 (12 ounce) package egg noodles
Direction
Stir golden mushroom soup, water, onion, Worcestershire sauce, and onion soup mix together in a slow cooker; add beef and stir to coat.
Cook on Low for 6 hours.
Stir cream cheese and sour cream into the beef mixture.
Melt butter in a skillet over medium heat. Cook and stir mushrooms in melted butter until tender, 3 to 5 minutes; add to beef mixture.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Ladle beef mixture over noodles to serve.
Nutrition Information
Calories: 838 calories
Total Fat: 46.4 g
Cholesterol: 215 mg
Sodium: 1018 mg
Total Carbohydrate: 51.1 g
Protein: 51.8 g
Cream of Broccoli Cheese Soup I
"Our favorite anytime soup. Very quick and easy."
Serving: 7 | Prep: 5 m | Cook: 25 m | Ready in: 30 m
Ingredients
2/3 cup chopped onion
1 tablespoon margarine
5 cups chicken broth
1 (8 ounce) package wide egg noodles
1 (10 ounce) package frozen chopped broccoli
1 clove garlic, minced
6 cups milk
12 ounces shredded American cheese
Direction
In a large saucepan, sauté onion and garlic in butter or margarine over medium heat till tender.
Add broth, and bring to a boil. Reduce heat, and add noodles. Cook for 3 to 4 minutes. Stir in broccoli. Cover, and cook for 5 minutes.
Stir in milk and cheese. Heat slowly, stirring, till cheese melts. DO NOT BOIL. Serve immediately.
Nutrition Information
Calories: 483 calories
Total Fat: 24 g
Cholesterol: 97 mg
Sodium: 1450 mg
Total Carbohydrate: 37.6 g
Protein: 26.7 g
Creamy Beef Stroganoff
"I have been making this recipe for almost 20 years. It was the recipe my mom always made for us. Now my kids love it, too! It's always a hit, even with friends and family who do not normally care for Stroganoff. Goes great with rolls. Also, I have tried using reduced-fat and fat-free sour cream. Turns out okay with reduced fat but I did not like it with the fat-free sour cream."
Serving: 8 | Prep: 10 m | Cook: 1 h | Ready in: 1 h 10 m
Ingredients
1 1/2 pounds ground beef
1 teaspoon seasoned salt
1 onion, finely chopped
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups hot water
1/4 cup all-purpose flour
2 (10.75 ounce) cans golden mushroom soup (such as Campbell's®)
1 (16 ounce) container sour cream
1/4 cup dried parsley
2 teaspoons dry mustard
2 teaspoons salt, or to taste
2 teaspoons ground black pepper, or to taste
1 (16 ounce) package egg noodles
Direction
Crumble ground beef into a large skillet over medium heat; sprinkle with seasoned salt. Cook and stir until completely browned, 7 to 10 minutes. Drain excess grease from skillet and return to heat. Stir onion, nutmeg, and cloves into the beef.
Whisk hot water and flour together in a bowl until smooth; pour over beef mixture and mix. Stir mushroom soup into the beef mixture. Place a cover on the skillet. Reduce heat to medium-low. Stirring occasionally, cook at a simmer until thickened, about 30 minutes.
Whisk sour cream, parsley, and dry mustard together in a bowl. Stir sour cream mixture into the beef mixture; season with salt and black pepper. Continue cooking at a simmer uncovered until hot, 15 to 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water until cooked through but firm to the bite, about 5 minutes; drain. Transfer noodles to a large bowl. Ladle beef mixture over the noodles and mix.
Nutrition Information
Calories: 571 calories
Total Fat: 26.9 g
Cholesterol: 127 mg
Sodium: 1334 mg
Total Carbohydrate: 55.1 g
Protein: 26.4 g
Creamy Buffalo Chicken Noodle Soup
"All of the classics of a creamy chicken noodle soup paired with buffalo chicken. This soup is the perfect fusion of comfort food and sports bar fare. It's sure to warm you up on those chilly winter nights."
Serving: 4
Ingredients
1 (8 ounce) package extra-wide egg noodles
2 tablespoons butter
1 medium onion, chopped
3 stalks celery, chopped
3 carrots, peeled and chopped
1 clove garlic, chopped
1/4 cup flour
1 (32 ounce) carton Swanson® Chicken Broth
1 pound cooked chicken breast meat, chopped
1/3 cup hot pepper sauce
1 teaspoon dried parsley flakes
1 cup half-and-half
crumbled blue cheese (optional)
ranch-flavored croutons (optional)
Direction
Cook egg noodles as directed on package, drain.
Melt butter in a large sauce pan over medium heat. Add onion, celery, and carrots and cook until softened, 10 to 1
2 minutes. Add garlic and cook until fragrant, 1 minute. Stir in flour and cook until mixture is thickened and beginning to brown, about 4 minutes.
Pour in Swanson(R) Chicken Broth; add chicken, hot pepper sauce, and parsley and bring to a boil. Reduce heat and simmer 10 minutes. Stir in cream and cooked noodles; continue cooking until soup is heated through, about 3 more minutes.
Garnish with blue cheese crumbles and/or ranch flavored croutons if desired.
Nutrition Information
Calories: 639 calories
Total Fat: 24.8 g
Cholesterol: 175 mg
Sodium: 1648 mg
Total Carbohydrate: 59.1 g
Protein: 44 g
Creamy Cabbage with Noodles
"A terrific side dish that pairs well with ham, pork roast or chops, or kielbasa. Easy and comforting!"
Serving: 4 | Prep: 30 m | Cook: 30 m | Ready in: 1 h
Ingredients
5 tablespoons butter, divided
1/2 medium head cabbage, cut into 1-inch chunks
1 large onion, cut into 1-inch chunks
1 teaspoon Diamond Crystal® Kosher Salt
1 teaspoon ground black pepper
1 cup heavy cream
1 cup chicken broth
2 tablespoons all-purpose flour
8 ounces dried egg noodles
Direction
Preheat oven to 325 degrees F. Grease a 2-quart casserole dish with 1 tablespoon butter.
Melt 2 tablespoons butter over medium high heat in large sauté pan. Add cabbage and onions and season; season with 1 teaspoon Diamond Crystal(R) Kosher Salt and 1 teaspoon black pepper. Stir; cover and cook for until cabbage and onions are soft, about 10 minutes.
Sprinkle in flour, stir. Cook 2 more minutes. Slowly stir in broth and cream; simmer until slightly thickened, about 2 minutes.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
Add cooked noodles to cabbage mixture. Stir to combine. Transfer to prepared casserole dish. Dot with 2 tablespoons butter.
Cover and bake until mixture is hot and bubbly, about 30 minutes.
Nutrition Information
Calories: 610 calories
Total Fat: 39.2 g
Cholesterol: 168 mg
Sodium: 879 mg
Total Carbohydrate: 55.2 g
Protein: 11.9 g
Creamy Chicken Cordon Bleu Casserole
"This is a second version of another member's yummy casserole. It has all the creamy and wonderful flavor of chicken cordon bleu with a little of the fat and hassle removed."
Serving: 8 | Prep: 20 m | Cook: 35 m | Ready in: 55 m
Ingredients
1 (8 ounce) package wide egg noodles
2 cups chopped cooked chicken breast
8 ounces cooked ham, cubed
8 ounces Swiss cheese, cubed
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of chicken soup (such as Campbell's® Healthy Request)
1/2 cup 2% milk
1/2 cup light sour cream
2 tablespoons butter
1/3 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
Direction
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese.
Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture.
Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole.
Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.
Nutrition Information
Calories: 455 calories
Total Fat: 23.6 g
Cholesterol: 110 mg
Sodium: 687 mg
Total Carbohydrate: 29.9 g
Protein: 29.5 g
Creamy Chicken Egg Noodle Soup
"I made up this recipe when I got sick of the bland, over-salted ones from stores and cans. It's creamy but very light. Sooo delicious!"
Serving: 4 | Prep: 20 m | Cook: 1 h 12 m | Ready in: 1 h 32 m
Ingredients
8 cups chicken stock
1/2 bulb garlic
4 whole black peppercorns
1 bay leaf
1 yellow onion, diced
2 large carrots, diced
2 large stalks celery, diced
8 sprigs fresh thyme, tied together with kitchen twine
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried celery leaves
1/4 teaspoon fresh cracked black pepper
2 cups egg noodles
1 cup corn
2 cups diced cooked rotisserie chicken
1/2 cup heavy whipping cream
Direction
Bring chicken stock, garlic bulb, peppercorns, and bay leaf to a boil in a large pot. Reduce heat and simmer, covered, until flavors combine, about 35 minutes. Strain out garlic bulb, peppercorns, and bay leaf from the stock.
Stir onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and black pepper into the stock. Simmer over medium-low heat until carrots are tender, about 18 minutes. Bring to a gentle boil; stir in egg noodles and corn. Cook until noodles are tender yet still firm to the bite, about 8 minutes. Discard thyme bundle.
Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.
Nutrition Information
Calories: 347 calories
Total Fat: 14.6 g
Cholesterol: 58 mg
Sodium: 2029 mg
Total Carbohydrate: 51.7 g
Protein: 10.7 g
Creamy Scallion and White Bean Pasta
"An easy pasta dish you can make with ingredients right out of the pantry. Great for a last-minute supper or as a side dish to meat, poultry or fish."
Serving: 6 | Prep: 10 m | Cook: 26 m | Ready in: 36 m
Ingredients
1 tablespoon vegetable oil
2 bunches green onions, chopped
1/3 cup whole milk
1 (15.5 ounce) can small white beans
salt and ground black pepper to taste
1 (12 ounce) package egg noodles
Direction
Heat oil in a skillet over medium heat; stir in green onions. Cook and stir until wilted, 3 to 5 minutes. Increase heat to medium-high. Pour in milk; cook until milk starts to bubble. Reduce heat and simmer until mixture thickens, 7 to 10 minutes. Add beans, salt, and pepper. Simmer until sauce thickens to a stew-like consistency, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and return to pot. Stir in the sauce and serve.
Nutrition Information
Calories: 350 calories
Total Fat: 5.5 g
Cholesterol: 48 mg
Sodium: 59 mg
Total Carbohydrate: 61.4 g
Protein: 15 g
Creamy Shrimp Casserole
"My grandmother's special recipe and a family favorite in our house. Shrimp, egg noodles, peas and a few mushrooms layered in creamy sauce. Although this recipe yields quite a bit, my family of 4 usually devours the whole dish in one sitting."
Serving: 8 | Prep: 20 m | Cook: 1 h 15 m | Ready in: 1 h 35 m
Ingredients
1 pound shrimp, peeled and deveined
1 teaspoon
salt
3 cups wide egg noodles
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
2 1/2 cups milk
1/2 cup heavy cream
salt and ground black pepper to taste
1 cup frozen green peas, thawed
1 (4.5 ounce) can sliced mushrooms, drained (optional)
1 cup crushed buttery round crackers
1 tablespoon cold butter, thinly sliced
Direction
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
Fill a large pot with water, and bring to a boil over high heat. Stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. Remove the shrimp to a bowl with a slotted spoon. Return the water to a full rolling boil over high heat, and stir in the noodles. Cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink.
Melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes.
Place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. Pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter.