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 22
Serving: 8
Ingredients
1 pound ground beef
1/2 cup chopped onion
salt and pepper to taste
2 (14.5 ounce) cans stewed tomatoes
2 cups frozen mixed vegetables
1/2 cup egg noodles
1/2 teaspoon dried oregano
Direction
In a large stock pot, brown beef and onion. Cook until onion is tender, and drain any grease. Season to taste with salt and pepper.
Stir in stewed tomatoes, vegetables, egg noodles and oregano. Bring to a boil; reduce heat, cover and simmer for 15 minutes, or until noodles are tender. Serve hot.
Nutrition Information
Calories: 242 calories
Total Fat: 15.6 g
Cholesterol: 50 mg
Sodium: 283 mg
Total Carbohydrate: 14.5 g
Protein: 12.2 g
Quick Chicken and Noodles
"This is one of my kids' favorite recipes - mine too, since it takes about 30 minutes to make."
Serving: 8
Ingredients
4 skinless, boneless chicken breasts
1/4 teaspoon garlic powder
2 cups chicken broth
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
2 cups frozen mixed vegetables, thawed
1 (16 ounce) package wide egg noodles
Direction
In a medium skillet, sauté chicken breasts over medium high heat for about 10 minutes, or until browned. If the chicken sticks at all, you can add a little of the broth. When chicken is browned, remove from skillet and cut into 1 inch cubes. Sprinkle with garlic powder.
In the same skillet heat the broth, basil, pepper and vegetables. Bring to a boil. Stir in the uncooked noodles and return the chicken to the skillet. Reduce heat to low. Cover skillet and simmer all together, stirring occasionally, for 10 minutes or until chicken meat is no longer pink and noodles are soft. Serve.
Nutrition Information
Calories: 307 calories
Total Fat: 3.4 g
Cholesterol: 81 mg
Sodium: 69 mg
Total Carbohydrate: 45.5 g
Protein: 22.9 g
Quick Meatball Stroganoff
"This is a recipe I came up because my family loves stroganoff. It was a hit with everyone."
Serving: 4 | Prep: 5 m | Cook: 55 m | Ready in: 1 h
Ingredients
8 ounces broad egg white noodles (such as No Yolks®)
1 tablespoon vegetable oil
1/2 onion, chopped
2 teaspoons minced garlic
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 tablespoon Worcestershire sauce
15 frozen beef meatballs, or more to taste
3/4 cup sour cream
salt and ground black pepper to taste
Direction
Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended.
Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes.
Serve meatballs over noodles.
Nutrition Information
Calories: 656 calories
Total Fat: 31.5 g
Cholesterol: 109 mg
Sodium: 769 mg
Total Carbohydrate: 60.5 g
Protein: 29.7 g
Regular Chicken Soup
"A simple, hearty chicken soup with noodles. It's perfect for a chilly winter afternoon."
Serving: 6 | Prep: 30 m | Cook: 2 h 30 m | Ready in: 3 h
Ingredients
3 skinless, boneless chicken breast halves
8 cups water
10 carrots, peeled and sliced
6 stalks celery, thinly sliced
1 onion, diced
8 cubes chicken bouillon
1 (12 ounce) package uncooked egg noodles
Direction
In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.
Nutrition Information
Calories: 348 calories
Total Fat: 3.8 g
Cholesterol: 82 mg
Sodium: 1689 mg
Total Carbohydrate: 54.1 g
Protein: 23.9 g
Reuben Casserole with Egg Noodles
"Here is a clever twist on a traditional deli sandwich! Reuben casserole."
Serving: 8 | Prep: 15 m | Cook: 50 m | Ready in: 1 h 5 m
Ingredients
1 (16 ounce) package egg noodles
1/2 cup thousand island salad dressing, or to taste
1/2 cup mayonnaise, or to taste
1 pound thickly sliced deli-style corned beef, cut into 1-inch squares
12 ounces sauerkraut
6 ounces shredded Swiss cheese
6 ounces shredded Cheddar cheese
Direction
Preheat oven to 325 degrees F (165 degrees C).
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, reserving a few tablespoons of the water. Transfer noodles and reserved water to a large bowl.
Mix salad dressing and mayonnaise into the noodles about a tablespoon each at a time, stirring to coat the noodles, until the mixture has a creamy texture to your liking. Add corned beef, sauerkraut, Swiss cheese, and Cheddar cheese to the noodles; stir. Pour the mixture into a 13x9-inch baking dish.
Bake in preheated oven until the cheese melts completely and the casserole is hot in the center, 45 minutes to 1 hour.
Nutrition Information
Calories: 638 calories
Total Fat: 36.7 g
Cholesterol: 136 mg
Sodium: 1483 mg
Total Carbohydrate: 47.8 g
Protein: 30.4 g
Reuben Hot Dish
"Sauerkraut, corned beef, Swiss cheese, and rye bread are combined in a casserole version of a deli favorite."
Serving: 10 | Prep: 20 m | Cook: 1 h 10 m | Ready in: 1 h 30 m
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup
1 1/2 cups milk
1/4 cup finely chopped onion
12 ounces deli sliced corned beef, chopped
3 tablespoons prepared mustard
2 (16 ounce) cans sauerkraut, drained and rinsed
1 (8 ounce) package uncooked egg noodles
2 cups shredded Swiss cheese
2 tablespoons butter, melted
3/4 cup cubed rye bread
Direction
Preheat oven to 250 degrees F (120 degrees C). Arrange bread cubes in a single layer on a baking sheet. Toast until dry. Crush, and reserve. Increase oven temperature to 350 degrees F (175 degrees C).
In a medium bowl, mix together the soup, milk, onion, corned beef, and mustard. Set aside.
Spread sauerkraut evenly in the bottom of a lightly greased 9x13 inch baking dish. Spread uncooked noodles over sauerkraut. Spoon soup mixture over noodles, and sprinkle with cheese. In a small bowl, mix melted butter with rye bread crumbs, and sprinkle mixture over cheese.
Cover, and bake in preheated oven for 50 minutes. Remove cover, and bake an additional 10 minutes.
Nutrition Information
Calories: 363 calories
Total Fat: 17 g
Cholesterol: 67 mg
Sodium: 1682 mg
Total Carbohydrate: 33.9 g
Protein: 19.6 g
Reuben Mac and Cheese
"I just love the Reuben sandwich so I wanted to create a casserole version. It turned out delicious! My son came home from football practice and brought a friend who dove into it as soon as he saw it. Yum! I served it with some steamed green beans and coleslaw mixed with thousand island dressing and toasted, buttered rye bread."
Serving: 8 | Prep: 15 m | Cook: 45 m | Ready in: 1 h
Ingredients
3 slices rye bread, torn
1/3 cup panko bread crumbs
1 (16 ounce) package egg noodles
3 tablespoons butter
1 cup chopped onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup spicy brown mustard
3 tablespoons all-purpose flour
3 cups hot milk
3 cups shredded Swiss cheese, or more to taste - divided
1 1/2 cups sauerkraut, drained (reserve juice)
1/2 pound deli sliced corn beef, or more to taste
3 tablespoons butter, melted
Direction
Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
Place torn rye bread into a food processor and pulse several times to make crumbs; combine rye crumbs with panko crumbs in a bowl and set aside.
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 noodles and set aside.
Melt 3 tablespoons butter in a large saucepan over medium heat; cook and stir onion until lightly browned, about 15 minutes. Season with salt and black pepper; stir in brown mustard. Remove from heat, stir in flour until smooth, and gradually whisk in milk. Sauce will thicken. Whisk 1 1/2 cup Swiss cheese into the sauce, stirring until the cheese has melted and the sauce is smooth. Stir sauerkraut with about 1 tablespoon of reserved juice and corned beef into the cheese sauce.
Transfer cooked noodles to the prepared casserole dish and pour in the sauce; stir to combine. Sprinkle remaining 1 1/2 cup Swiss cheese in an even layer over the top.
Bake casserole in the preheated oven until bubbling, about 20 minutes. Remove casserole from oven and set the oven to broil.
Stir 3 tablespoons melted butter into the reserved rye and panko crumbs until thoroughly combined and sprinkle top of casserole with rye crumb mixture. Return to oven and broil until the crumbs are golden brown, about 2 more minutes. Watch carefully to prevent burning.
Nutrition Information
Calories: 583 calories
Total Fat: 27.6 g
Cholesterol: 127 mg
Sodium: 1230 mg
Total Carbohydrate: 56.6 g
Protein: 28.6 g
Reuben Noodle Bake
"Satisfying, tasty and filling! A breeze to make. Using the Reuben ingredients and adding noodles really works. You can substitute Thousand Island dressing for the mayonnaise for added zip."
Serving: 8 | Prep: 5 m | Cook: 1 h 10 m | Ready in: 1 h 15 m
Ingredients
8 ounces egg noodles
4 tablespoons butter, melted
1 (20 ounce) can sauerkraut, drained and rinsed
1 pound corned beef
1/2 cup mayonnaise
2 cups shredded Swiss cheese
1 tomato, sliced
1/2 cup crushed saltine crackers
1/4 teaspoon caraway seed
Direction
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with half the melted butter and place in a 9x13 baking dish.
Spread sauerkraut over the noodles; cover evenly with corned beef. Spread mayonnaise over beef and top with the shredded Swiss and tomato slices.
In a small bowl, toss together crushed crackers and caraway seed with remaining melted butter. Sprinkle crumb mixture over Swiss and tomato.
Bake in preheated oven 1 hour, until bubbly and golden.
Nutrition Information
Calories: 447 calories
Total Fat: 31 g
Cholesterol: 90 mg
Sodium: 966 mg
Total Carbohydrate: 26.6 g
Protein: 16.3 g
Rushin Casserole
"This recipe is adapted from one I found in a Georgian/Russian cookbook. The original recipe was more complex, and called for other ingredients like lamb -- which my family won't eat. This version is a big favorite in our home. The yogurt sauce can be as garlicky as your family likes. We usually go for lots, but we've had guests who like it with plain yogurt."
Serving: 6 | Prep: 15 m | Cook: 30 m | Ready in: 45 m
Ingredients
1 (16 ounce) package wide egg noodles
4 cups plain yogurt
2 cloves garlic, minced
1 pound ground beef
1 onion, chopped
2 teaspoons ground cinnamon
1 lemon, juiced
1/2 teaspoon salt
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, and transfer to a serving dish. While the pasta is cooking, mix together the yogurt and garlic in a medium bowl. Cover, and refrigerate until serving.
In a large skillet over medium heat, brown the ground beef with the onion. Season with cinnamon while cooking. Drain off excess grease, and stir in lemon juice and salt. Adjust seasoning to taste. Toss the meat mixture with noodles, and serve hot with cold yogurt sauce spooned over.
Nutrition Information
Calories: 538 calories
Total Fat: 14.8 g
Cholesterol: 118 mg
Sodium: 369 mg
Total Carbohydrate: 69.2 g
Protein: 32.3 g
Sarahs Tofu Noodle Soup
"Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to."
Serving: 4 | Prep: 15 m | Cook: 40 m | Ready in: 55 m
Ingredients
2 tablespoons butter
2 cups sliced carrots
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 teaspoons minced garlic
12 cups vegetarian chicken-flavored broth
2 cups egg noodles
1 (14 ounce) container extra-firm tofu, drained and cubed
1/4 cup raisins
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon poultry seasoning
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1/4 teaspoon black pepper
1/4 cup cornstarch
3 tablespoons cold water
Direction
Melt the butter in a stockpot over medium heat. Stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.
Pour in the broth and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.
Nutrition Information
Calories: 358 calories
Total Fat: 12.9 g
Cholesterol: 29 mg
Sodium: 1484 mg
Total Carbohydrate: 49 g
Protein: 17.1 g
Sauerbraten Beef in Gingersnap Gravy
"Sauerbraten but easier!"
Serving: 6 | Prep: 15 m | Cook: 7 h 15 m | Ready in: 7 h 30 m
Ingredients
2 pounds cubed beef stew meat
1 cup chopped onion
1 cup beef broth
1 cup red wine vinegar
2 bay leaves
3 cups egg noodles
3/4 cup crushed gingersnap cookies
2 tablespoons brown sugar
2 tablespoons chopped fresh parsley
Direction
Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
Cook on Low for 7 to 9 hours.
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, 4 to 5 minutes. Drain.
Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.
Nutrition Information
Calories: 607 calories
Total Fat: 32.7 g
Cholesterol: 147 mg
Sodium: 276 mg
Total Carbohydrate: 31.6 g
Protein: 43.9 g
Sausage Apples and Noodles
"This is more of a dessert than anything. This Pennsylvania-Dutch meal is a favorite at our family potlucks and will fill you up quickly. It also makes great leftovers for lunches."
Serving: 6 | Prep: 20 m | Cook: 40 m | Ready in: 1 h