by Jack Lemmon
Serving: 6 | Prep: 20 m | Cook: 25 m | Ready in: 45 m
Ingredients
2 cups medium egg noodles
1 1/2 pounds ground beef
2 cloves garlic, chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (8 ounce) cans tomato sauce
1/2 cup water
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) container cottage cheese
1/4 cup chopped onion
2 tablespoons grated Parmesan cheese
8 ounces shredded mozzarella cheese
Direction
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.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet over medium heat, brown the ground beef until evenly brown; drain excess fat. Season with oregano, salt and pepper. Stir in tomato sauce and water. Remove from heat, and stir in cooked noodles.
In a medium bowl, combine spinach, cottage cheese, onion, and Parmesan cheese. Spread half of noodle mixture in a large casserole dish. Layer with all of spinach mixture, then cover with remaining noodle mixture.
Bake in preheated oven for 15 minutes. Cover with mozzarella, and continue cooking 10 minutes, or until cheese is melted.
Nutrition Information
Calories: 574 calories
Total Fat: 39.4 g
Cholesterol: 137 mg
Sodium: 1110 mg
Total Carbohydrate: 17.2 g
Protein: 37.7 g
Beef Stroganoff in an Instant
"So fast, so few dishes, this Instant Pot® beef stroganoff tastes like you've been cooking all day! Also, there is something about dry vermouth that brings out the beef flavor, absolutely delicious. Garnish with parsley."
Serving: 8 | Prep: 15 m | Cook: 50 m | Ready in: 1 h 15 m
Ingredients
1 tablespoon extra-virgin olive oil
1 medium red onion, chopped
2 1/2 tablespoons Worcestershire sauce
3 cloves garlic, diced
1 teaspoon beef base (such as Better Than Bouillon®)
1 tablespoon ground black pepper, or to taste
1 teaspoon dried thyme
1 teaspoon salt
3/4 cup dry vermouth, divided
2 pounds New York strip steaks, cut into thin pieces
3 cups sliced mushrooms
2 cups beef broth, divided
1 (16 ounce) package wide egg noodles
2 tablespoons all-purpose flour
3/4 cup sour cream
Direction
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Sauté function. Heat oil in the pot. Sauté onion until barely tender, about 3 minutes. Mix in Worcestershire sauce, garlic, beef base, pepper, thyme, and salt.
Pour in 1/4 cup vermouth; deglaze the pot by scraping the bottom with a wooden spoon. Add steaks; sauté until browned, about 6 minutes. Turn off Sauté mode. Add remaining vermouth, mushrooms, and 1 1/2 cups beef broth. Mix together gently.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in noodles. Lock the lid and cook on high pressure until noodles are tender, about 3 minutes. Allow 5 to 10 minutes for pressure to build.
Pour remaining 1/2 cup beef broth into a microwave-safe bowl. Microwave until hot, about 1 minute. Dissolve flour in the broth.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Open lid and stir in the beef broth mixture. Let thicken, 3 to 5 minutes. Stir again. Add sour cream; stir until completely combined.
Nutrition Information
Calories: 521 calories
Total Fat: 20.3 g
Cholesterol: 116 mg
Sodium: 659 mg
Total Carbohydrate: 49.7 g
Protein: 28.5 g
Best Beef Chow Mein
"From my experience many of the recipes I have found for chow mein and lo mein seem to be either dry or very bland. I have been working at this one and my family has decided that this is the one and I will never have to order out again."
Serving: 6 | Prep: 40 m | Cook: 20 m | Ready in: 1 h
Ingredients
6 cups water
14 ounces chow mein noodles (such as Golden Dragon®)
1 pound flank steak, cut into thin strips
6 tablespoons teriyaki sauce
1/4 cup soy sauce, divided
3 tablespoons cornstarch
6 cloves garlic, crushed, divided
1 cup water
1 (1.5 ounce) package chow mein sauce mix (such as Su Wong®)
2 tablespoons teriyaki glaze
1 tablespoon sriracha sauce, or more to taste
1/4 cup peanut oil, divided
1 onion, chopped
2 carrots, sliced
1 cup sliced fresh mushrooms
1 cup broccoli florets
2 stalks celery, sliced
8 ounces bean sprouts
12 fresh shrimp (optional)
1 1/2 cups chopped bok choy
ground black pepper to taste
Direction
Bring water to a boil in a large pot. Cook chow mein noodles until soft, 5 to 6 minutes. Drain and rinse with cool water.
Mix flank steak, teriyaki sauce, 2 tablespoons soy sauce, cornstarch, and 2 cloves garlic together in a small bowl.
Mix remaining 2 tablespoons soy sauce, 4 cloves garlic, 1 cup water, chow mein sauce mix, teriyaki glaze, and sriracha sauce in a separate bowl to make sauce.
Preheat a wok over medium-high heat; add 2 tablespoons peanut oil. Add steak and onion; cook and stir until beef is brown and onion is translucent, about 3 minutes. Transfer to a plate.
Pour remaining 2 tablespoons peanut oil into the wok. Add carrots, mushrooms, broccoli, and celery; cook and stir until browned, about 3 minutes.
Return steak and onion mixture to the wok. Add noodles, sauce, bean sprouts, shrimp, bok choy; cook, stirring occasionally, until noodles are heated through and shrimp are opaque, about 4 minutes. Season with pepper.
Nutrition Information
Calories: 500 calories
Total Fat: 16.4 g
Cholesterol: 54 mg
Sodium: 1789 mg
Total Carbohydrate: 69.9 g
Protein: 24.8 g
Best Beef Stroganoff
"Thinly sliced beef in a rich creamy sour cream sauce. This recipe is how Count Stroganoff intended the dish to be made!"
Serving: 8 | Prep: 15 m | Cook: 30 m | Ready in: 45 m
Ingredients
1 (16 ounce) package egg noodles
2 tablespoons butter, softened
2 onions, finely chopped
2 cloves garlic, minced
1 (8 ounce) package fresh mushrooms, thinly sliced
1 pound beef loin steak, cut into thin strips
1 (14 ounce) can beef consomme
1/4 cup Burgundy wine (optional)
3 tablespoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons cold water, or as needed
1 (8 ounce) container sour cream
Direction
Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.
Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil.
In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan h
eat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.
Nutrition Information
Calories: 403 calories
Total Fat: 17.2 g
Cholesterol: 91 mg
Sodium: 229 mg
Total Carbohydrate: 42.4 g
Protein: 18.6 g
Best Tuna Casserole
"This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust."
Serving: 6 | Prep: 15 m | Cook: 20 m | Ready in: 35 m
Ingredients
1 (12 ounce) package egg noodles
1/4 cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (5 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips
Direction
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
Nutrition Information
Calories: 595 calories
Total Fat: 26.1 g
Cholesterol: 99 mg
Sodium: 1061 mg
Total Carbohydrate: 58.1 g
Protein: 32.1 g
Broccoli Noodles and Cheese Casserole
"This is a quick and easy recipe if you are in a hurry -- just noodles, broccoli, cottage cheese and Cheddar. My daughter loves it. It's always a hit."
Serving: 8 | Cook: 30 m | Ready in: 30 m
Ingredients
1 (16 ounce) package egg noodles
1 head broccoli, cut into florets
2 cups cottage cheese
2 cups shredded Cheddar cheese
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.
Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
Nutrition Information
Calories: 374 calories
Total Fat: 14.8 g
Cholesterol: 78 mg
Sodium: 407 mg
Total Carbohydrate: 39.5 g
Protein: 21 g
Buffalo Ranch Pasta
"A delicious alternative to wings all in one pot. Enjoy with a cool drink... you'll need it!"
Serving: 4 | Prep: 10 m | Cook: 32 m | Ready in: 42 m
Ingredients
2 skinless, boneless chicken breast halves
1 yellow onion, thinly sliced
1/4 pound bacon, chopped
1/2 pound wide egg noodles
1/2 cup ranch dressing
1/4 cup cream cheese
2 tablespoons hot sauce
Direction
Bring a pot of water to a boil; add chicken and cook until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pot and place on a work surface; shred using 2 forks.
Heat a skillet over medium-high heat; cook and stir onion and bacon until onion is tender and bacon is cooked through, about 5 minutes.
Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 7 minutes. Drain, reserving some of the water.
Mix noodles, chicken, onion-bacon mixture, ranch dressing, cream cheese, and hot sauce together in the pot. Add reserved water if sauce needs to be thinned.
Nutrition Information
Calories: 635 calories
Total Fat: 37.4 g
Cholesterol: 125 mg
Sodium: 795 mg
Total Carbohydrate: 47.8 g
Protein: 25.7 g
Burgundy Stroganoff
"This recipe is one of our family favorites!! Beef strips are simmered in a Burgundy wine sauce, then served hot over noodles."
Serving: 6 | Prep: 20 m | Cook: 1 h | Ready in: 1 h 20 m
Ingredients
2 tablespoons margarine
2 pounds beef round steak, cut into thin strips
1/4 cup all-purpose flour for dusting
1 medium onion, sliced
1 cup beef broth
1/2 cup Burgundy wine
3 tablespoons tomato paste
1/2 teaspoon ground thyme
1 (12 ounce) package wide egg noodles
3/4 cup sour cream
Direction
Melt margarine in a large skillet over medium heat. Add beef strips, and fry until browned. Stir in onion and cook, stirring, for 3 minutes, or until softened. Sprinkle flour over the meat, and stir into the pan juices until blended. Gradually mix in the beef broth, Burgundy, tomato paste and thyme. Reduce heat to low, and simmer for 40 to 45 minutes.
During the last 15 minutes of the cooking, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until tender, about 7 minutes.
Remove the burgundy beef from the heat and stir in sour cream. Serve over hot egg noodles.
Nutrition Information
Calories: 520 calories
Total Fat: 21.3 g
Cholesterol: 113 mg
Sodium: 306 mg
Total Carbohydrate: 48.9 g
Protein: 28.6 g
Busy Mom Lasagna
"I'm not sure where this recipe originated, but it's been in my family a long time, and we just love it! It's simple and quite tasty for the amount of effort it requires. We try lots of new recipes, but this one is definitely an old favorite that we keep pulling out."
Serving: 8 | Prep: 15 m | Cook: 4 h 5 m | Ready in: 4 h 20 m
Ingredients
1 pound ground beef
1/2 cup diced onion
1 (16 ounce) jar spaghetti sauce, or more to taste
1/2 (8 ounce) package cream cheese, softened
1/2 (8 ounce) container sour cream
cooking spray
1 (12 ounce) package wide egg noodles
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded Cheddar cheese
Direction
Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef browns and onion softens, 5 to 7 minutes. Drain and discard grease.
Add spaghetti sauce, cream cheese, and sour cream to the skillet. Mix well.
Spray a 5-quart slow cooker with cooking spray. Layer noodles, beef mixture, and cheeses in the slow cooker. Repeat layers as necessary until cooker is full.
Cover and cook on High for 2 hours. Switch to Low and cook until noodles are soft and cheeses are melted, about 2 hours more.
Nutrition Information
Calories: 533 calories
Total Fat: 28.3 g
Cholesterol: 128 mg
Sodium: 583 mg
Total Carbohydrate: 40.4 g
Protein: 28.5 g
Butter Garlic Cabbage and Kluski Noodles
"Buttery, garlicky cabbage and noodles! I have found this to work with other vegetables as well. Instead of cabbage, use spinach, collards, or any other leafy vegetable that wilts well. What doesn't taste good with garlic and butter?"
Serving: 6 |
Prep: 20 m | Cook: 20 m | Ready in: 40 m
Ingredients
1 (12 ounce) package kluski noodles
3 tablespoons butter
2 tablespoons butter
1 sweet onion, finely chopped
1 tablespoon minced garlic
1 pinch crushed red pepper flakes
1/2 teaspoon dried Italian herb seasoning
1 large head cabbage, cored and finely chopped
1/4 cup water
3 tablespoons butter (optional)
salt and ground black pepper to taste
1 pinch garlic powder, or to taste (optional)
Direction
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in kluski noodles and return to a boil. Cook kluski noodles uncovered, stirring occasionally, until tender but still slightly firm, 7 to 10 minutes. Drain well. Return to pot and stir in 3 tablespoons butter until butter has melted and coated the noodles. Set noodles aside.
Melt 2 tablespoons butter in a large pot over medium heat; cook and stir sweet onion in butter until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
Thoroughly mix in crushed red pepper flakes and Italian seasoning. Stir cabbage and water into onion mixture until well combined. Cover and cook, stirring often, until cabbage is tender and reduced in volume by about half, 15 to 20 minutes. There should be a small amount of liquid left in pot.
