Noodle 365 : Enjoy 365 Days With Amazing Noodle Recipes In Your Own Noodle Cookbook! (Ramen Noodle Cookbook, Japanese Noodle Cookbook, Zucchini Noodles ... Chicken Noodle Soup Cookbook) [Book 1]
Page 21
Bake in the preheated oven until the casserole is bubbling, 30 to 45 minutes.
Nutrition Information
Calories: 586 calories
Total Fat: 33.9 g
Cholesterol: 134 mg
Sodium: 1276 mg
Total Carbohydrate: 30.6 g
Protein: 38.2 g
Pineapple Kugel
"Although it is sweet enough for dessert, this noodle dish is usually served as a side dish. It's fluffy, creamy, and wonderful!"
Serving: 8
Ingredients
1 (8 ounce) package wide egg noodles
6 eggs
5 tablespoons unsalted butter, melted
1/2 cup white sugar
1 (8 ounce) can crushed pineapple, with juice
1 1/4 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 (8 ounce) can sliced pineapple, drained
1/4 cup candied cherries (optional)
Direction
Boil noodles in boiling salted water just until softened; do not cook through. Rinse, and drain.
Beat the eggs with the melted butter. Mix in sugar, crushed pineapple with juice, vanilla, and cinnamon. Stir in the noodles. Spread into a greased 9 x 13 inch baking pan. Place pineapple rings decoratively over the top. Place a cherry in the center of each ring if desired
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until golden.
Nutrition Information
Calories: 327 calories
Total Fat: 12.2 g
Cholesterol: 182 mg
Sodium: 65 mg
Total Carbohydrate: 46.2 g
Protein: 8.9 g
Plantation
"A delicious creamy ground beef dinner with noodles and corn topped with cheese."
Serving: 8 | Prep: 10 m | Cook: 20 m | Ready in: 30 m
Ingredients
1 (10 ounce) package egg noodles
2 pounds ground beef
1 pinch onion powder to taste
1 pinch garlic powder to taste
1 pinch salt and pepper to taste
1 (8 ounce) package cream cheese
1 (10.75 ounce) can cream of mushroom soup
1 (10 ounce) can whole kernel corn, drained
1 (5 ounce) can evaporated milk
1 (8 ounce) package shredded mozzarella cheese
Direction
Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 7 minutes. Drain.
Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Season with onion powder, garlic powder, salt and pepper; cook and stir until evenly browned. Drain off grease.
Stir the cream cheese and cream of mushroom soup into the ground beef until well blended. Mix in the drained noodles and corn. Stir in evaporated milk to reach your desired consistency. Top with mozzarella cheese, and serve.
Nutrition Information
Calories: 587 calories
Total Fat: 33.4 g
Cholesterol: 148 mg
Sodium: 679 mg
Total Carbohydrate: 37.1 g
Protein: 34.9 g
Polish Cabbage Noodles
"Sauteed cabbage and onions with noodles, a perfect last minute meatless meal!!"
Serving: 5
Ingredients
1 medium head shredded cabbage
2 red onions, cut into strips
1/2 cup butter
1 (16 ounce) package wide egg noodles
salt to taste
ground black pepper to taste
Direction
Cook pasta in a large pot of boiling salted water.
Meanwhile, heat butter or margarine in a skillet over medium heat. Sauté cabbage and onions until tender.
Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.
Nutrition Information
Calories: 570 calories
Total Fat: 22.6 g
Cholesterol: 124 mg
Sodium: 184 mg
Total Carbohydrate: 78.5 g
Protein: 15.7 g
Polish Chop Suey
"Great good mood food and easy to prepare. Polish and German decedents will appreciate this blend of flavors. Try pork steaks in place of the kielbasa for a different flavor combination."
Serving: 8 | Prep: 10 m | Cook: 1 h 10 m | Ready in: 1 h 20 m
Ingredients
1 (16 ounce) package kluski noodles
2 (16 ounce) packages kielbasa sausage
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
3 (10.75 ounce) cans water
1 (14.5 ounce) can sauerkraut, drained
Direction
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook kluski noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain.
Heat a skillet over medium heat. Cook sausages in the skillet until browned, about 5 minutes; cut into bite-size pieces.
Stir mushroom soup, onion soup mix, and water together in a large baking dish; add kluski noodles, sausage, and sauerkraut. Cover dish with aluminum foil.
Bake in preheated oven for 1 hour to 90 minutes.
Nutrition Information
Calories: 617 calories
Total Fat: 35.8 g
Cholesterol: 122 mg
Sodium: 1932 mg
Total Carbohydrate: 50 g
Protein: 23.1 g
Polish Noodles
"This recipe combines sage sausage, cabbage, and noodles. Simple and DELISH! This is my husband's grandma's recipe, and my husband's favorite. I couldn't ask for an easier favorite. It's better when served the next day, or cooled for at least an hour, then reheated. "
Serving: 8 | Prep: 10 m | Cook: 45 m | Ready in: 55 m
Ingredients
1 (8 ounce) package kluski noodles
2 (12 ounce) packages sage pork sausage
1 green pepper, diced
1 onion, diced
4 cups water, or as needed
1 large head cabbage, chopped
salt and pepper to taste
1/2 cup sour cream (optional)
Direction
Bring a pot of lightly salted water to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 5 minutes. Drain.
Meanwhile, heat a large skillet over medium-high heat and stir in the sausage, green pepper, and onion. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
Bring the 4 cups of water to a boil in a large pot. Stir in the cabbage, the sausage mixture, and the noodles. Simmer over medium-low heat, stirring occasionally, until the cabbage is tender, about 30 minutes. Add water while cooking if needed; the mixture should not be dry. Season to taste with salt and pepper. Garnish with sour cream if desired.
Nutrition Information
Calories: 402 calories
Total Fat: 22.5 g
Cholesterol: 78 mg
Sodium: 791 mg
Total Carbohydrate: 32.7 g
Protein: 18.1 g
Polish Noodles Cottage Cheese and Noodles
"This simple recipe came from the Polish side of my family. We simply called it 'cottage cheese and noodles' or 'lazy man pierogies.' It's a great comfort food and can be made with any kind of noodle. It could be a side dish, but we always enjoyed it as a meal."
Serving: 6 | Prep: 10 m | Cook: 20 m | Ready in: 30 m
Ingredients
1/2 cup butter
1 small onion, diced
1 (16 ounce) package egg noodles
1 (16 ounce) package cottage cheese
1/2 cup sour cream
1/2 teas
poon sea salt
1/4 teaspoon ground black pepper
Direction
Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 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 and return to the pot.
Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.
Nutrition Information
Calories: 545 calories
Total Fat: 26.1 g
Cholesterol: 123 mg
Sodium: 584 mg
Total Carbohydrate: 57.2 g
Protein: 20.8 g
Poor Mans Stroganoff
"This is a recipe I came up with when I was helping to raise 6 kids. Every penny counted. You can add onions if desired."
Serving: 4 | Prep: 10 m | Cook: 20 m | Ready in: 30 m
Ingredients
1 (12 ounce) package egg noodles
1 pound ground beef
1 teaspoon Greek seasoning (such as Cavender's®)
salt and ground black pepper to taste
1 teaspoon vegetable oil
1 (16 ounce) package sliced fresh mushrooms
1 pint sour cream
Direction
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.
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. Season beef with Greek seasoning, salt, and pepper.
Heat vegetable oil in a separate skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes; add to ground beef.
Stir sour cream into ground beef mixture; cook and stir until hot, about 5 minutes. Serve over egg noodles.
Nutrition Information
Calories: 810 calories
Total Fat: 43.1 g
Cholesterol: 192 mg
Sodium: 268 mg
Total Carbohydrate: 68.8 g
Protein: 38.2 g
Porkolt Hungarian Stew Made With Pork
"A flavorful stew, Pörkölt is redolent with the fragrance of paprika and bell peppers. It has few ingredients, and is surprisingly easy to make. Save time by using boneless pork chops and cubing them after they are browned. There should be enough salt in the canned tomatoes to season the stew, but if not, add more to your taste. Use best-quality, real Hungarian paprika for best results. We prefer to serve it with noodles, but galuska (Hungarian dumplings) or rice are good, too."
Serving: 14 | Prep: 20 m | Cook: 1 h 55 m | Ready in: 2 h 15 m
Ingredients
5 slices bacon, diced
2 large onions, diced
1/4 cup Hungarian paprika
1 1/2 teaspoons garlic powder
1/4 teaspoon ground black pepper
5 pounds boneless pork chops, trimmed
1 large yellow bell pepper, seeded and diced
2 (14 ounce) cans diced tomatoes, with liquid
2/3 cup beef broth
2 cups reduced-fat sour cream
2 (6 ounce) packages wide egg noodles
Direction
Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook 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. Ladle the stew over the drained noodles to serve.
Nutrition Information
Calories: 323 calories
Total Fat: 13.2 g
Cholesterol: 86 mg
Sodium: 349 mg
Total Carbohydrate: 22.9 g
Protein: 26.9 g
Quick and Easy Chicken and Stuffing Casserole
"This is so good, it should be illegal. Everyone in my family loves it. Even my picky 3 year old!"
Serving: 8 | Prep: 15 m | Cook: 35 m | Ready in: 50 m
Ingredients
9 ounces egg noodles
2 (10.5 ounce) cans cream of chicken soup
1 cup sour cream
3 cups cubed cooked chicken
1 (6 ounce) package stuffing mix
2 cups chicken broth
3/4 cup butter
Direction
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.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix cream of chicken soup and sour cream together in a bowl; stir in chicken and noodles. Spoon mixture into the prepared baking dish; sprinkle with stuffing mix.
Combine chicken broth and butter in a saucepan over medium heat until butter is melted; pour over stuffing layer.
Bake in the preheated oven until casserole is bubbling and stuffing is browned, about 30 minutes.
Nutrition Information
Calories: 585 calories
Total Fat: 33.7 g
Cholesterol: 132 mg
Sodium: 1243 mg
Total Carbohydrate: 45.5 g
Protein: 24.3 g
Quick and Easy Chicken Noodle Soup
"When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute."
Serving: 6 | Prep: 10 m | Cook: 20 m | Ready in: 30 m
Ingredients
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
Direction
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Nutrition Information
Calories: 161 calories
Total Fat: 6.1 g
Cholesterol: 46 mg
Sodium: 1357 mg
Total Carbohydrate: 12.1 g
Protein: 13.4 g
Quick and Easy Goulash
"A homemade meal easy enough for a busy college
student! Hearty beef and cheese with noodles and corn."
Serving: 4 | Prep: 20 m | Cook: 10 m | Ready in: 30 m
Ingredients
1 (12 ounce) package egg noodles
1 pound lean ground beef
1 (26 ounce) jar spaghetti sauce
1 (15.25 ounce) can whole kernel corn
1 onion, chopped
1 cup shredded Cheddar cheese
Direction
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, brown the beef; drain.
Heat through over medium the beef, spaghetti sauce, corn, chopped onion and cheese.
Nutrition Information
Calories: 885 calories
Total Fat: 35.2 g
Cholesterol: 163 mg
Sodium: 1314 mg
Total Carbohydrate: 101.1 g
Protein: 42.8 g
Quick and Zesty Vegetable Soup
"A vegetable soup recipe that is very tasty and very easy and quick."