by Jack Lemmon
Nutrition Information
Calories: 599 calories
Total Fat: 29.5 g
Cholesterol: 139 mg
Sodium: 940 mg
Total Carbohydrate: 45.9 g
Protein: 37.8 g
Noodles Riviera
"My Mom's recipe for Noodles Riviera. It is like lasagna with sour cream. You can use ground turkey in place of ground beef if you prefer."
Serving: 9 | Prep: 15 m | Cook: 1 h 10 m | Ready in: 1 h 25 m
Ingredients
1 tablespoon olive oil
1 pound extra lean ground beef
1/2 teaspoon ground dried thyme
1 (1.5 ounce) envelope spaghetti sauce seasoning mix
1 (6 ounce) can tomato paste
3 cups water
salt and black pepper to taste
1 (8 ounce) package egg noodles
1 (3 ounce) package cream cheese, softened
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese
1 (8 ounce) container sour cream
1 cup shredded mozzarella cheese, divided
Direction
Heat the olive oil in a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease, then stir in the thyme, spaghetti sauce mix, tomato paste, and water; season to taste with salt and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 25 minutes, stirring occasionally.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
While the meat is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Mix the cream cheese with the parsley and Parmesan cheese in a bowl until the cream cheese is no longer lumpy. Stir in the sour cream and 3/4 of the shredded mozzarella until evenly combined. Pour half of the drained egg noodles into the prepared baking dish, followed by half of the meat sauce. Spread half of the sour cream mixture over the meat sauce. Repeat the layers with the remaining egg noodles, meat sauce, and sour cream mixture. Sprinkle with the remaining mozzarella cheese.
Bake in the preheated oven until the mozzarella cheese is bubbly and golden brown, about 35 minutes.
Nutrition Information
Calories: 336 calories
Total Fat: 16.5 g
Cholesterol: 84 mg
Sodium: 744 mg
Total Carbohydrate: 26.2 g
Protein: 20.9 g
Noodles Romanoff
"A creamy family favorite. Very good with meat loaf."
Serving: 6 | Prep: 10 m | Cook: 10 m | Ready in: 20 m
Ingredients
1 (8 ounce) package egg noodles
2 cups sour cream
1/2 cup grated Parmesan cheese, divided
1 tablespoon chopped fresh chives
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons butter
Direction
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.
Nutrition Information
Calories: 363 calories
Total Fat: 24.2 g
Cholesterol: 78 mg
Sodium: 394 mg
Total Carbohydrate: 27.1 g
Protein: 9.9 g
One Dish Chicken Noodles
"Combination of wide egg noodles, chicken cubes, peas and chicken gravy."
Serving: 6
Ingredients
1 pound skinless, boneless chicken breast meat
2 (12 ounce) jars chicken gravy
1 (12 ounce) package egg noodles
3 cups frozen green peas, thawed
Direction
Heat oil in large skillet. Cube chicken into bite size pieces and brown in hot oil. Meanwhile, in a large saucepan, boil noodles in water until soft, then drain. Add hot cooked noodles to chicken in skillet and pour in gravy and peas. Stir together until ingredients are covered/coated with gravy. Cover skillet, reduce heat to medium low and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.
Nutrition Information
Calories: 450 calories
Total Fat: 9.3 g
Cholesterol: 100 mg
Sodium: 650 mg
Total Carbohydrate: 57.7 g
Protein: 31.2 g
One Skillet Cheesy Hamburger and Egg Noodle
"Easy to make, delicious hamburger recipe. The egg noodles instead of the traditional pasta make for a tastier substitute."
Serving: 6 | Prep: 10 m | Cook: 22 m | Ready in: 32 m
Ingredients
1 (8 ounce) package egg noodles
1 1/2 pounds ground beef
salt and ground black pepper to taste
1 (14.5 ounce) can chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
4 ounces processed cheese (such as Velveeta®)
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
Direction
Fill a large pot with lightly salted water and bring to a rolling boil. Cook egg noodles at a boil until tender yet firm to the bite, about 6 minutes. Drain.
Heat a large non-stick skillet over medium heat. Cook and stir ground beef, seasoning with salt and pepper, until no longer pink in the center, about 8 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain; reserve drippings in the skillet.
Reduce heat to medium-low. Pour chicken broth, chicken soup, sour cream, cheese, rosemary, and thyme into the skillet. Cook and stir, seasoning with salt and pepper, until well combined and the cheese is melted, 5 to 7 minutes. Reduce heat to low. Stir in the egg noodles and ground beef; cook until evenly mixed, 3 to 5 minutes.
Nutrition Information
Calories: 521 calories
Total Fat: 29.8 g
Cholesterol: 128 mg
Sodium: 950 mg
Total Carbohydrate: 32.9 g
Protein: 28.8 g
OnePot Ground Beef Stroganoff
"My family loved the boxed version of this ground beef stroganoff, but we have done away with processed foods. I created this out of necessity, and they don't miss the box at all! It's creamy and delicious!"
Serving: 4 | Prep: 5 m | Cook: 15 m | Ready in: 20 m
Ingredients
1 pound ground beef
1 1/2 tablespoons cornstarch
1 1/2 teaspoons salt
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 3/4 cups milk
1 1/4 cups beef stock
1 (8 ounce) package egg noodles
1/2 cup sour cream
1/4 cup freshly grated Parmesan cheese
Direction
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Combine cornstarch, salt, parsley, garlic powder, and onion powder in a small bowl.
Pour cornstarch mixture, milk, beef stock, and egg noodles into the skillet of beef. Bring to a boil. Cover and reduce heat. Simmer, stirring occasionally, until noodles are tender, about 5 minutes. Stir in sour cream and Parmesan cheese; do not return to a boil.
Nutrition I
nformation
Calories: 586 calories
Total Fat: 26.1 g
Cholesterol: 144 mg
Sodium: 1113 mg
Total Carbohydrate: 51.2 g
Protein: 34.9 g
Pappardelle Pasta with California Walnut Pesto
"Walnuts, parsley, grated cheese, garlic, and olive oil make a deliciously different pesto tossed with fresh, tender pappardelle pasta and topped with toasted California walnuts."
Serving: 16 | Prep: 20 m | Cook: 3 m | Ready in: 30 m
Ingredients
3 1/2 cups California walnuts, toasted
4 cups Italian parsley leaves, packed
2 cups Parmigiano-Reggiano cheese, freshly grated
4 cloves garlic
1 1/2 cups extra virgin olive oil
salt and pepper to taste
4 pounds fresh pappardelle pasta
Toppings:
1 1/2 cups California walnuts, toasted, chopped
Parmigiano-Reggiano cheese (optional)
Direction
Place half of the walnuts, parsley, cheese and garlic in food processor; process until finely chopped.
With motor running, slowly pour in half of the oil; puree until smooth. Transfer to bowl and repeat with remaining ingredients, making a total of 2 batches. Season with salt and pepper; set aside. (Makes approximately 4 cups).
Cook pasta in boiling salted water until al dente, about 3 to 4 minutes. Drain, reserving some of the cooking water. For each serving, toss 2 cups cooked pasta with 1/4 cup Walnut Pesto adding some of the reserved cooking water as required to thin the pesto; toss well to coat evenly.
Transfer to warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and shaved or grated cheese, as desired. Serve immediately.
Nutrition Information
Calories: 879 calories
Total Fat: 49.8 g
Cholesterol: 9 mg
Sodium: 179 mg
Total Carbohydrate: 87 g
Protein: 23.6 g
Pasta With Spinach Sauce
"A wonderful sauce if you want to get your kids to eat spinach! Kids love this recipe, and the short cooking time guarantees a quick fix for lunch. Preparation time: As fast as your pasta water takes to cook!"
Serving: 4
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 tablespoons minced garlic
2 (10 ounce) packages frozen chopped spinach, thawed
3 tablespoons sour cream
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup grated Parmesan cheese
1 cup chopped ham
8 ounces spaghetti
Direction
Cook noodles in a large pot of boiling water until al dente. Drain.
Meanwhile prepare the sauce. Heat oil in a medium saucepan over medium heat. Add onions, and ham if desired. Cook until onion is transparent, 2 to 3 minutes. Add garlic, and cook for 30 seconds. Stir in thawed spinach. Mix in sour cream, cream of celery soup, and Parmesan cheese. Reduce heat to low, and heat through.
Serve spinach sauce over spaghetti or egg noodles.
Nutrition Information
Calories: 468 calories
Total Fat: 16.5 g
Cholesterol: 39 mg
Sodium: 1224 mg
Total Carbohydrate: 59.2 g
Protein: 22.9 g
Pasta With Veggies In a Tahini and Yogurt Sauce
"A creamy garlic sauce and a medley of vegetables served over egg noodles make a superb one dish meal. Of course if you were looking for something a little more elaborate, a Greek salad, thick slabs of feta cheese, and warm pita bread are wonderful accompaniments."
Serving: 6 | Prep: 15 m | Cook: 10 m | Ready in: 25 m
Ingredients
1 (16 ounce) package wide egg noodles
3 tablespoons tahini
1 lemon, juiced
1 1/4 cups water
3 cloves garlic, minced
1 cup yogurt, drained
1/4 teaspoon hot pepper sauce
1/4 cup olive oil
1 large red bell pepper, thinly sliced
1 zucchini, thinly sliced
salt to taste
ground black pepper to taste
Direction
Cook noodles in a large pot of boiling water until al dente. Drain.
Meanwhile, mix together tahini, lemon juice, and water until smooth. Add garlic, yogurt, and pepper sauce.
In a medium skillet, heat oil over medium high heat. Sauté red pepper and zucchini in oil for 2 to 3 minutes, or until tender crisp. Add tahini sauce, and heat through. Season to taste with salt and pepper. Do not boil or overcook: this sauce curdles easily. Toss noodles with sauce.
Nutrition Information
Calories: 456 calories
Total Fat: 18.3 g
Cholesterol: 68 mg
Sodium: 47 mg
Total Carbohydrate: 61.4 g
Protein: 14.4 g
Pastira Macaroni Cake
"This is a sort of Italian version of custard, made with macaroni."
Serving: 20
Ingredients
5 eggs
1 1/2 cups white sugar
1 pound ricotta cheese
1 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
2 tablespoons butter
1/4 pound thin egg noodles
Direction
Beat eggs and sugar, add Ricotta, milk, and vanilla. Mix thoroughly.
Cook macaroni, drain, put in large mixing bowl and melt butter over top.
Add egg/Ricotta mixture, stirring in thoroughly. Pour into thoroughly buttered 6x10 inch pan.
Bake for 1 hour at 350 degrees F (175 degrees C), let cool, then refrigerate before serving.
Nutrition Information
Calories: 146 calories
Total Fat: 4.7 g
Cholesterol: 62 mg
Sodium: 177 mg
Total Carbohydrate: 20.9 g
Protein: 5.4 g
Pecan Noodle Kugel
"Noodle kugel coated with a brown sugar/pecan mixture hot out of the oven is sweet enough it could also work as a dessert. This is an old family recipe guaranteed to be loved by all!"
Serving: 8 | Prep: 10 m | Cook: 1 h 20 m | Ready in: 1 h 30 m
Ingredients
1 (16 ounce) package broad egg noodles
4 eggs
1/4 cup melted butter, divided
1 cup brown sugar, divided
1 pinch salt
1/2 cup chopped pecans
Direction
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Preheat an oven to 325 degrees F (165 degrees C).
Beat eggs in a large bowl. Beat in half of the melted butter, then stir in half of the brown sugar and a pinch of salt. Stir in the noodles, making sure the noodles are evenly coated. Spread the remaining butter on the bottom of a deep baking dish. Sprinkle the remaining brown sugar in the baking dish, patting the sugar up the sides. Spread pecans over the brown sugar. Pour noodle mixture over the sugar.
Bake in the preheated oven until firm, about 1 hour and 15 minutes. Run a paring knife between the kugel and the edge of the baking dish. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the baking dish with a large platter and invert it to tip the kugel out of the baking dish and onto the plate.
Nutrition Information
Calories: 418 calories
Total Fat: 15.6 g
Cholesterol: 155 mg
Sodium: 93 mg
Total Carbohydrate: 58.8 g
Protein: 11.8 g
Pepperoni Pizza Casserole
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"A cheesy casserole with all of your favorite pizza toppings. I like to serve this with a salad and garlic bread. The leftovers are great. I have prepared this in advance and then taken it to potlucks in a slow cooker the next day."
Serving: 8 | Prep: 15 m | Cook: 45 m | Ready in: 1 h
Ingredients
1 pound ground beef
1 (8 ounce) package uncooked egg noodles
1 (16 ounce) jar spaghetti sauce, or as needed
1 (2.25 ounce) can sliced black olives, drained
1 (2.5 ounce) can sliced mushrooms, drained
1 (8 ounce) package sliced pepperoni, coarsely chopped
20 ounces shredded mozzarella cheese, divided
Direction
Preheat oven to 375 degrees F (190 degrees C).
Cook the ground beef in a skillet over medium heat until no longer pink, breaking the meat apart into crumbles as it cooks, about 10 minutes.
Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles in the boiling water until cooked through yet slightly firm, about 5 minutes; drain.
Mix the noodles with the spaghetti sauce, black olives, mushrooms, pepperoni, and half the mozzarella cheese in a large mixing bowl; spoon the mixture into a 9x13-inch baking dish and top with remaining half of the mozzarella cheese. Cover the dish with foil.