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 25
Nutrition Information
Calories: 436 calories
Total Fat: 23.2 g
Cholesterol: 98 mg
Sodium: 966 mg
Total Carbohydrate: 34.7 g
Protein: 22.4 g
Super Easy Ground Beef Stroganoff
"I love warm meals during cold months. This ground beef stroganoff is one of our family favorites. Add a dollop of sour cream and enjoy."
Serving: 4 | Prep: 10 m | Cook: 23 m | Ready in: 33 m
Ingredients
5 teaspoons beef bouillon granules
5 cups boiling water
1/2 teaspoon onion powder, or to taste, divided (optional)
1/2 teaspoon dried minced onion, or to taste (optional)
1 pinch garlic powder, or to taste (optional)
1 (10 ounce) package egg noodles, or more to taste
1 cup frozen peas
1 tablespoon butter
1/2 white onion, chopped
1/2 pound ground beef
1 dash ground black pepper
1/4 cup all-purpose flour, or more as needed
Direction
Dissolve bouillon in the boiling water in a large bowl; pour a portion of the broth into another pot for boiling the noodles.
Bring the broth in the pot to a boil and add onion powder, dried onion, and garlic powder. Add egg noodles; bring back to a boil. Cook until tender yet firm to the bite, about 12 minutes. Drain. Stir in frozen peas and cover.
Melt butter in a saucepan over medium-high heat. Sauté onions until translucent, about 5 minutes. Add ground beef; cook and stir until no longer pink, 5 to 7 minutes. Add remaining onion powder and pepper. Stir in flour and mix well, 2 to 3 minutes. Add the reserved broth. Bring to a boil. Cook, stirring to avoid clumps, until beef sauce is thickened, 5 to 7 minutes.
Serve meat sauce over a plate of noodles.
Nutrition Information
Calories: 519 calories
Total Fat: 21.5 g
Cholesterol: 116 mg
Sodium: 636 mg
Total Carbohydrate: 59.3 g
Protein: 21.1 g
Susans Beef Stroganoff
"Easy recipe to follow. I like to add sour cream to the top just before serving."
Serving: 4 | Prep: 10 m | Cook: 1 h 45 m | Ready in: 1 h 55 m
Ingredients
1 pound beef stew meat, sliced thinly
1 onion, chopped
2 cups water
2 cubes beef bouillon (such as Oxo®), crumbled
1 (10.75 ounce) can cream of mushroom soup
1 (16 ounce) package egg noodles
Direction
Heat a large skillet over medium heat. Cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes; add onion and sauté the mixture until the beef is completely browned, about 5 minutes more.
Pour water into the skillet; add beef bouillon. Reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.
Stir cream of mushroom soup into the beef mixture; continue cooking until heated through, 5 to 7 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. Divide noodles between 4 plates and spoon beef mixture over the noodles.
Nutrition Information
Calories: 667 calories
Total Fat: 16 g
Cholesterol: 154 mg
Sodium: 999 mg
Total Carbohydrate: 90.5 g
Protein: 38.8 g
Swiss Cheese Noodle Bake
"Using broad egg noodles and Swiss cheese, this layered pasta dish is a delicious change from the normal pasta dish! It's a family favorite! Can be made ahead of time, and refrigerated until ready to cook. freezes well."
Serving: 8 | Prep: 20 m | Cook: 50 m | Ready in: 1 h 15 m
Ingredients
1 pound ground beef
1 pound bulk Italian sausage
2 (26 ounce) jars chunky style pasta sauce (such as Prego®)
1 (16 ounce) package broad egg noodles
3 (8 ounce) packages sliced Swiss cheese (such as Sargento®)
Direction
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Cook ground beef and sausage in a large, deep skillet until well browned, about 5 minutes. Drain fat. Stir in pasta sauce. Bring to a simmer.
While sauce is simmering, bring a large pot of salted water to a boil over high heat. Stir in the egg noodles. Boil until cooked through, but is still firm to the bite, about 5 minutes. Drain well.
Spoon half of the meat sauce into the prepared baking dish. Top with half of the cooked noodles, and 1 1/2 packages of cheese slices. Repeat with remaining sauce, noodles, and cheese.
Place uncovered dish in preheated oven. Bake, until cheese is melted and browned, about 40 minutes. Let stand 5 minutes before serving.
Nutrition Information
Calories: 951 calories
Total Fat: 50.6 g
Cholesterol: 186 mg
Sodium: 1427 mg
Total Carbohydrate: 71.2 g
Protein: 50.9 g
Swiss Steak Italian Style
"A new twist on the classic Swiss taste. Marinara sauce and red wine makes this steak recipe stand out with style!"
Serving: 5 | Prep: 15 m | Cook: 45 m | Ready in: 1 h
Ingredients
1 pound round steak, cut into pieces
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons vegetable oil
3/4 cup chopped onion
2 (16 ounce) jars spaghetti sauce
1/2 cup red wine
2 cups thinly sliced celery
1 cup sliced green bell pepper
1 (12 ounce) package egg noodles
Direction
Dredge steak in flour, salt and pepper. Heat a large skillet on medium high heat. Add oil to hot pan. Add meat and sauté until browned. Stir in onion and sauté. Stir in marinara sauce and wine and bring to boil. Add celery and green pepper; stir. Reduce heat, cover and simmer for 45 minutes.
Heat a large pot of water to a boil and cook noodles until al dente. Remove from heat and drain.
Serve meat sauce over noodles.
Nutrition Information
Calories: 705 calories
Total Fat: 24.8 g
Cholesterol: 115 mg
Sodium: 1302 mg
Total Carbohydrate: 81.4 g
Protein: 33.5 g
Swiss Steak Quick and Easy
"My mother has been making this Swiss steak for years. It is wonderful, and can be made either on the stove top or -- when you don't have a lot of time but want a hearty meal ready when you come home -- in the crock pot. Serve over a bed of egg noodles or rice with a hunk of thick crusty bread."
Serving: 6 | Prep: 20 m | Cook: 1 h | Ready in: 1 h 20 m
Ingredients
1 tablespoon vegetable oil
2 pounds cube steaks, pounded thin and cut into bite-size pieces
1 1/2 tablespoons all-purpose flour
1 medium onion, chopped
1 pound mushrooms, sliced
salt and pepper to taste
1 (1.2 ounce) package brown gravy mix
2 (14.5 ounce) cans stewed tomatoes
1 (12 ounce) package egg noodles
Direction
Heat oil in a Dutch oven over medium heat. Dredge steak strips in flour. Working in batches, place strips in hot oil. Fry until browned on both sides. Remove to a warm platter. When all meat is browned, return meat to Dutch oven, and stir in onions, mushrooms, salt, pepper, gravy mix, and stewed tomatoes. Bring to a boil, then simmer about 30 to 45 minutes.
About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add pasta, and cook until al d
ente, about 8 to 10 minutes; drain.
Serve Swiss steak over noodles.
Nutrition Information
Calories: 471 calories
Total Fat: 13.7 g
Cholesterol: 84 mg
Sodium: 630 mg
Total Carbohydrate: 58.2 g
Protein: 29.8 g
Tallerine
"This recipe is so quick and delicious. It's been in my family for years! I serve it with garlic bread or Mexican cornbread."
Serving: 5
Ingredients
1 (12 ounce) package egg noodles
1 pound lean ground beef
1 pinch seasoning salt
1 pinch freshly ground black pepper
1 pinch garlic powder
1 (11 ounce) can Mexican-style corn
1 (10 ounce) can diced tomatoes with green chile peppers
1/2 pound processed cheese food (eg. Velveeta), sliced
Direction
In a large pot with boiling salted water cook egg noodles until al dente. Drain well.
Meanwhile, in a large skillet cook meat with seasoning salt, black pepper, and garlic powder until brown. Add the cans of Mexican-style corn, tomatoes with green chilies and mix well.
Pour mixture into casserole dish prepared with butter spray. Arrange sliced processed cheese food on top. Cover with aluminum foil.
Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 30 minutes. Stir and serve.
Nutrition Information
Calories: 656 calories
Total Fat: 26.6 g
Cholesterol: 144 mg
Sodium: 1407 mg
Total Carbohydrate: 66.7 g
Protein: 36.5 g
Tasty Turkey Tetrazzini
"Creamy, cheesy and loaded with turkey and veggies, this turkey tetrazzini with egg noodles will please the heartiest of appetites."
Serving: 10 | Prep: 20 m | Cook: 1 h | Ready in: 1 h 20 m
Ingredients
For topping:
3 Sister Schubert's Dinner Yeast Rolls, defrosted and coarsely crumbled
1/2 cup grated or shaved Parmesan cheese
2 tablespoons parsley
3 tablespoons olive oil
1 teaspoon Italian herb blend
For filling:
1 (16 ounce) package Reames Noodles, cooked, drained and rinsed
2 teaspoons vegetable oil
1 cup chopped onion
1 cup diced yellow squash
1 cup peas, defrosted
3 cups diced cooked turkey meat
2 cups prepared Alfredo sauce
1/2 cup grated Parmesan cheese
Direction
Preheat oven to 350 degrees F. Butter a 9 x 13-inch dish.
For topping, combine all ingredients and set aside.
For filling, heat oil in a sauté pan, add onions and cook for 3 to 4 minutes or until they are soft. Add yellow squash and sauté for 3 to 4 minutes. Transfer to large bowl and add remaining ingredients and toss gently. Place mixture into prepared pan. Cover with topping and bake 30 to 35 minutes or until thoroughly heated. Serve.
Nutrition Information
Calories: 485 calories
Total Fat: 26.6 g
Cholesterol: 111 mg
Sodium: 730 mg
Total Carbohydrate: 38.1 g
Protein: 23.6 g
Tex Mex Shark and Shrimp
"This is a great spicy recipe for shark and shrimp. You can probably get non-seafood eaters to enjoy this! I did!"
Serving: 6 | Prep: 15 m | Cook: 23 m | Ready in: 40 m
Ingredients
1 (16 ounce) package uncooked wide egg noodles
1 teaspoon olive oil
1 pound shark steaks, cut into chunks
1 pound frozen medium shrimp
1 (14.5 ounce) can diced tomatoes and green chiles
2 cups shredded mozzarella cheese
ground black pepper to taste
Direction
Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 6 to 8 minutes, until al dente, and drain.
Heat the olive oil in a skillet over medium heat. Mix in the shark, shrimp, and tomatoes with green chiles. Cover, and cook 15 minutes, or until shark is easily flaked with a fork.
Serve the shark mixture over the cooked egg noodles. Sprinkle with mozzarella cheese, and season with pepper.
Nutrition Information
Calories: 528 calories
Total Fat: 14.8 g
Cholesterol: 232 mg
Sodium: 706 mg
Total Carbohydrate: 50.6 g
Protein: 46.3 g
The Best Ever Classic Jewish Noodle Kugel
"This is the classic noodle kugel that my mom always made for Shabbat dinner. It is incredibly easy to make and tastes so good!"
Serving: 12 | Prep: 10 m | Cook: 1 h | Ready in: 1 h 10 m
Ingredients
1 (16 ounce) package egg noodles
1/2 cup margarine
4 eggs, beaten
1 cup white sugar
1 1/2 cups applesauce
1 teaspoon vanilla extract
ground cinnamon, for dusting
Direction
Preheat an oven to 350 degrees F (175 degrees C).
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.
Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.
Nutrition Information
Calories: 313 calories
Total Fat: 10.8 g
Cholesterol: 93 mg
Sodium: 119 mg
Total Carbohydrate: 47 g
Protein: 7.5 g
Three Cheese Noodle Bake
"After searching for years, I have found the ultimate mac-and-cheese recipe. Use low fat or fat free ingredients if desired. Tastes great either way. For variation, omit Worcestershire sauce, and add 1 tablespoon yellow or brown mustard."
Serving: 6
Ingredients
2 cups egg noodles
1 cup cottage cheese
1/2 cup sour cream
3 tablespoons grated Parmesan cheese
1 egg
2 cups shredded Cheddar cheese
1 teaspoon Worcestershire sauce
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter
Direction
Cook noodles al dente. Drain and rinse. Set aside.
In a large mixing bowl, mix together cottage cheese, sour cream, parmesan, 1 egg, 1 cup cheddar cheese, Worcestershire sauce, milk, butter or margarine, and salt and pepper. Stir in cooked noodles. Spread into a 9 inch square baking dish, top with remaining shredded cheese.
Bake at 300 degrees F (150 degrees C) for one hour, or until set.
Nutrition Information
Calories: 360 calories
Total Fat: 26.3 g
Cholesterol: 114 mg
Sodium: 600 mg
Total Carbohydrate: 12.2 g
Protein: 18.9 g
Throw Together Mexican Casserole
"Ground beef, olives, egg noodles, corn, taco sauce and seasoning give this throw together casserole it's South-of-the-border flavor."
Serving: 4 | Prep: 5 m | Cook: 30 m | Ready in: 35 m
Ingredients
1 pound ground beef
1 (15 ounce) can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olive
s
3 1/2 cups cooked egg noodles
1 (15.25 ounce) can kidney beans, drained and rinsed
1/4 cup taco sauce
1 (1.25 ounce) package taco seasoning mix
1/2 cup tomato sauce
Direction
Preheat oven to 325 degrees F (165 degrees C).
In a skillet over medium heat, cook the ground beef until evenly brown; drain.
In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
Bake in the preheated oven for 1/2 hour, or until cooked through.
Nutrition Information
Calories: 663 calories
Total Fat: 21.8 g
Cholesterol: 109 mg
Sodium: 1960 mg
Total Carbohydrate: 84.7 g
Protein: 34.4 g
Thyme Salmon with Sage Pasta
"This is a family favorite! It's also a great recipe for entertaining as well."
Serving: 6 | Prep: 20 m | Cook: 25 m | Ready in: 1 h 15 m
Ingredients
1 1/2 pounds skinned salmon fillet, cut into 4-inch pieces
2 tablespoons extra virgin olive oil
4 cloves garlic, crushed