by Jack Lemmon
Gently stir the buttered kluski noodles into the cabbage mixture until well combined. For a more buttery flavor, stir in 3 more tablespoons butter if desired; season to taste with salt, black pepper, and garlic powder.
Nutrition Information
Calories: 416 calories
Total Fat: 18.1 g
Cholesterol: 88 mg
Sodium: 160 mg
Total Carbohydrate: 55.1 g
Protein: 11.2 g
Cabbage and Noodles
"Cabbage and noodles, cooked with bacon, is comfort food supreme, great for a chilly day."
Serving: 4 | Prep: 10 m | Cook: 35 m | Ready in: 45 m
Ingredients
1 (8 ounce) package egg noodles
3 tablespoons butter
1/2 pound bacon
1 onion, chopped
1 small head cabbage, chopped
1 dash garlic salt
Direction
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.
Nutrition Information
Calories: 447 calories
Total Fat: 19.1 g
Cholesterol: 90 mg
Sodium: 616 mg
Total Carbohydrate: 53.1 g
Protein: 17.5 g
Cabbage Balushka or Cabbage and Noodles
"This Hungarian favorite is cabbage, onions, and egg noodles cooked in butter. Salt and pepper to taste. So easy, so good."
Serving: 6 | Prep: 15 m | Cook: 10 m | Ready in: 25 m
Ingredients
1 (16 ounce) package egg noodles
1/2 cup butter
1 large onion, chopped
1 head cabbage, cored and chopped
salt and ground black pepper to taste
Direction
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
Melt butter in a large skillet or wok over medium heat; cook and stir onion until browned, about 8 minutes.
Cook and stir cabbage into onions until cabbage has wilted, another 5 to 8 minutes.
Gently stir cooked noodles into cabbage mixture; season with salt and black pepper to taste.
Nutrition Information
Calories: 482 calories
Total Fat: 18.9 g
Cholesterol: 103 mg
Sodium: 161 mg
Total Carbohydrate: 67 g
Protein: 13.5 g
Campbells Kitchen Beef Stroganoff
"Always a family favorite, this classic dish of quickly sauteed beef and onion in a creamy mushroom sauce is perfect over hot cooked noodles. Garnish with fresh parsley for a colorful table presence and serve with a family favorite green vegetable."
Serving: 4 | Cook: 25 m | Ready in: 25 m
Ingredients
1 pound boneless beef sirloin steak or beef top round steak
2 tablespoons vegetable oil
1 medium onion, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 teaspoon paprika
1/2 cup sour cream or yogurt
4 cups hot cooked medium egg noodles
Chopped fresh parsley
Direction
Slice beef into very thin strips.
Heat half the oil in skillet over medium-high heat. Cook beef until browned, stirring often. Set beef aside.
Add remaining oil. Add onion and cook over medium heat until tender. Pour off fat.
Add soup and paprika. Heat to a boil. Stir in sour cream and return beef to skillet. Heat through. Serve over noodles. Sprinkle with parsley.
Cheesy Goulash
"This is a recipe that my sister and I always begged my mother to make. It was our favorite and now it is my children's favorite, too. Very basic ingredients combine for a wonderful and tasty dish."
Serving: 6 | Prep: 15 m | Cook: 40 m | Ready in: 55 m
Ingredients
1 (10 ounce) package broad egg noodles, cooked, rinsed, drained (Kosher for Passover)
1 pound ground beef
3 tablespoons vegetable oil
5 medium potatoes, cubed
1 medium onion, minced
1 (10 ounce) can tomato sauce
16 ounces processed cheese, cubed
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, and set aside.
Brown ground beef in a large skillet over medium high heat, stirring to crumble; drain, and set aside. Heat oil in a separate skillet over medium high heat. Cook potatoes for 2 minutes, then stir in onion. Continue cooking until well browned, then carefully drain excess oil.
Combine potatoes with ground beef mixture, and stir in tomato sauce and cubed cheese. When cheese has melted, stir in noodles and continue cooking 15 minutes more. Serve immediately.
Nutrition Information
Calories: 748 calories
Total Fat: 36.8 g
Cholesterol: 145 mg
Sodium: 1249 mg
Total Carbohydrate: 68.7 g
Protein: 36.2 g
Chef Johns Turkey Noodle Casserole
"This delicious casserole is for leftover leftovers. I don't know about you, but after a few days of eating Thanksgiving leftovers, no matter how tasty they originally were, I want something that makes me forget there's even turkey in it. Since ingredients like garam masala, spicy cheese, and peppers aren't typically used in the meal, they work wonderfully here to disguise the last of a holiday bird."
Serving: 6 | Prep: 15 m | Cook: 40 m | Ready in: 55 m
Ingredients
12 ounces egg noodles
3 tablespoons butter
3 tablespoons flour
3 1/2 cups cold milk
1 (10 ounce) can condensed cream of mushroom soup
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/4 cup chopped green onions
1 teaspoon garam masala
1 teaspoon dried tarragon
1 cup shredded pepperjack cheese
1 teaspoon salt, or to taste
3 cups cubed skinless cooked turkey
5 ounces crushed potato chips
Direction
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until almost cooked through and still firm to the bite, about 4 minutes. Drain.
Melt butter in a large saucepan over medium heat. Whisk in flour; cook, stirring, until mixture is light golden, about 3 minutes.
Pour milk into butter and flour mixture, whisking constantly. Stir in cream of mushroom soup, red bell pepper, green bell pepper, green onions, garam masala, and dried tarragon. Bring mixture to a simmer, cook for 2 minutes. Remove from heat.
Stir in pepperjack cheese until cheese is melted and incorporated.
Stir pepperjack cheese mixture, turkey meat, and noodles in a large bowl until evenly incorporated. Pour mixture into a large casserole dish. Sprinkle chips on top, pressing down slightly w
ith the tines of a fork. Bake in the preheated oven until casserole top is golden brown and sauce is bubbling, about 30 minutes.
Nutrition Information
Calories: 736 calories
Total Fat: 33.4 g
Cholesterol: 150 mg
Sodium: 1113 mg
Total Carbohydrate: 67.3 g
Protein: 41 g
Chicken and Cold Noodles with Spicy Sauce
"This is a good summertime meal, and can be made ahead."
Serving: 4
Ingredients
6 cups water
1 whole bone-in chicken breast, with skin
6 ounces dry Chinese noodles
1 teaspoon sesame oil
1/4 cup tahini
3 tablespoons water
1 tablespoon sesame oil
2 teaspoons chili oil (optional)
3 tablespoons soy sauce
2 tablespoons red wine vinegar
1/4 cup peanut oil
2 tablespoons minced garlic
Direction
In large saucepan over medium high heat, bring 6 cups water to boil. Add chicken breast, and return to boil. Reduce heat to low. Simmer, uncovered, about 15 minutes. Remove meat from broth, and set aside to cool.
Bring broth to boil again, and add noodles. Cook, stirring occasionally, 5 to 7 minutes. Drain, reserving broth for another use if desired. Rinse noodles under cold running water until chilled. Drain again, and transfer to serving bowl. Toss lightly with 1 teaspoon sesame oil.
Cut or pull chicken meat into fine shreds, discarding skin and bones. Set aside.
Combine tahini and 3 tablespoons water, stirring to blend. Add chili oil, soy sauce, vinegar, 1 tablespoon sesame oil, peanut oil, and garlic. Mix well.
Arrange the chicken on top of noodles in serving dish. Spoon sauce over all.
Nutrition Information
Calories: 542 calories
Total Fat: 35.6 g
Cholesterol: 46 mg
Sodium: 752 mg
Total Carbohydrate: 37.2 g
Protein: 23.3 g
Chicken and Noodle Casserole
"This is a great one-dish meal that's delicious and filling."
Serving: 8
Ingredients
2 boneless chicken breast halves, cooked and cubed
1 (16 ounce) package wide egg noodles
1 (15 ounce) can mixed vegetables
1 cup frozen broccoli
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of broccoli soup
1/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup milk
2 cups shredded Colby cheese
Direction
Cook noodles according to package directions. Drain.
In a 2 quart saucepan, mix cooked chicken, cream of potato soup, cream of broccoli soup, milk, mixed vegetables, broccoli, salt, pepper, and thyme. Cook over medium heat until broccoli is cooked. Mix with egg noodles. Spread into a greased 9 x 13 inch pan. Cover.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Cover with Colby cheese, and bake uncovered for an additional 15 minutes.
Nutrition Information
Calories: 464 calories
Total Fat: 15.8 g
Cholesterol: 99 mg
Sodium: 1089 mg
Total Carbohydrate: 54.4 g
Protein: 25.2 g
Chicken Chow Mein West Indian Style
"In the West Indies we eat chicken chow mein with lots of chile. It's usually served with plain rice. This dish has tons of flavor and is a bit different from what you'd get in a Chinese restaurant."
Serving: 4 | Prep: 35 m | Cook: 25 m | Ready in: 1 h
Ingredients
1 (8 ounce) package egg noodles
1/2 cup vegetable oil for frying, or as needed
2 chile peppers, chopped
1 onion, finely chopped
1 clove garlic, minced
1 (1 1/2 inch) piece ginger root, cut into strips
5 tablespoons dark soy sauce
2 skinless, boneless chicken breast halves, chopped
1 green bell pepper, cut into strips
2 large carrots, cut into strips
1 tablespoon ground white pepper
5 tablespoons dark soy sauce
1/4 cup chopped fresh cilantro, or more to taste
salt to taste (optional)
4 green onions, finely chopped
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 vegetable oil in a large pot over medium heat. Add chile peppers, onion, garlic, and ginger; cook until fragrant, 2 to 3 minutes. Add 5 tablespoons dark soy sauce; fry for 1 more minute.
Cook and stir chicken in the onion mixture over high heat until chicken is no longer pink in the center, 5 to 7 minutes. Add green bell pepper and carrots and cook until softened, about 5 more minutes.
Gently fold noodles into chicken mixture. Mix in white pepper, 5 more tablespoons dark soy sauce, and cilantro until heated through, about 5 minutes. Sprinkle with green onion to serve.
Nutrition Information
Calories: 380 calories
Total Fat: 7 g
Cholesterol: 81 mg
Sodium: 2328 mg
Total Carbohydrate: 55.5 g
Protein: 24.6 g
Chicken I Hate You
"Chicken chunks with Alfredo noodles, asparagus, tomatoes and mushrooms (sprinkled, of course, with some grated Parmesan cheese). Why the name? One time my husband came home late from work without calling me, so instead of the dinner I was going to prepare he got this recipe. When he asked me 'What's for dinner?', I said 'Chicken I hate you!' - and a new dish was born! It's great."
Serving: 4 | Prep: 20 m | Cook: 25 m | Ready in: 45 m
Ingredients
1 pound skinless, boneless chicken breast meat - cut into chunks
1 tablespoon vegetable oil
1 (4.5 ounce) package Alfredo sauce egg noodles mix
1 (10 ounce) can canned asparagus, drained
1 (16 ounce) can Italian-style diced tomatoes, drained
1 (4.5 ounce) can mushrooms, drained
1 tablespoon grated Parmesan cheese
Direction
Heat oil in a large skillet over medium high heat. Add chicken and sauté until cooked through and juices run clear.
Meanwhile, prepare Alfredo noodles according to package directions; when finished, stir in cooked chicken, asparagus, tomatoes and mushrooms. Sprinkle with cheese and serve.
Nutrition Information
Calories: 337 calories
Total Fat: 9.5 g
Cholesterol: 102 mg
Sodium: 1161 mg
Total Carbohydrate: 26.7 g
Protein: 34.6 g
Chicken Livers Stroganoff
"A different and delicious way to enjoy chicken livers. To make this dish healthier, I like to use yolkless noodles. I have made this for many of my friends over the past 20 years, and have always received rave reviews, even from some who thought that they would not like chicken livers."
Serving: 6 | Prep: 15 m | Cook: 25 m | Ready in: 40 m
Ingredients
3 tablespoons olive oil
1 pound chicken livers, rinsed and trimmed
2 cups chopped onion
4 ounces sliced fresh mushrooms
1 tablespoon paprika
1/3 cup dry sherry
1 1/2 cups sour cream
salt and pepper to taste
1 (12 ounce) package medium egg noodles
Direction
Bring a large pot of lightly salted water to a boil. Add noodles, and cook until tender, about 8 minutes. Drain, and set aside.
While the noodles are getting started, heat olive oil in a large heavy skillet. Add onions,
and cook, stirring until tender, about 5 minutes. Add mushrooms, and continue cooking for a few minutes, until starting to brown. Add the chicken livers, and season with paprika, salt and pepper. Cook for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center. Do not over cook - the livers will become tough and leathery.
Remove the skillet from the heat, and gradually whisk in the sherry, then the sour cream until well blended. Serve over hot egg noodles.
Nutrition Information
Calories: 521 calories
Total Fat: 25.2 g
Cholesterol: 333 mg
Sodium: 178 mg
Total Carbohydrate: 49.4 g
Protein: 23.5 g
Chicken Noodle Casserole I
"Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!"
Serving: 6 | Prep: 30 m | Cook: 30 m | Ready in: 1 h
Ingredients
4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
1/2 cup butter
