by Jack Lemmon
Direction
Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
Nutrition Information
Calories: 542 calories
Total Fat: 34.2 g
Cholesterol: 133 mg
Sodium: 895 mg
Total Carbohydrate: 35.5 g
Protein: 23.3 g
Chicken Noodle Casserole II
"A mixture of chicken, soup, milk, peas and carrots baked with egg noodles, cheese and bread. My husband hates tuna, so I improvised my mom's tuna casserole recipe. Both he and my brother-in-law love it!"
Serving: 4 | Prep: 30 m | Cook: 30 m | Ready in: 1 h
Ingredients
1 (8 ounce) package egg noodles, cooked
2 skinless, boneless chicken breast halves - cut into cubes
1 tablespoon minced onion
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups milk
1 (14.5 ounce) can peas and carrots, drained
salt and pepper to taste
paprika to taste
1 teaspoon chili powder
4 slices Monterey Jack cheese
4 slices soft white bread, cubed
Direction
Preheat oven to 350 degrees F (175 degrees C). Spread cooked egg noodles in a 9x13 inch baking dish and set aside.
In a large skillet over medium high heat, sauté cubed chicken meat with onion for about 7 to 10 minutes, or until chicken is cooked through and no longer pink inside. Add the soup, milk, peas and carrots and stir together. Season with salt and pepper, paprika and chili powder to taste. Stir until just bubbly and remove from heat.
Stir chicken mixture into noodles in baking dish until well combined; top with cheese slices, then bread cubes.
Bake at 350 degrees F (175 degrees C) for about 30 minutes or until bread is toasted; serve hot.
Nutrition Information
Calories: 463 calories
Total Fat: 17.6 g
Cholesterol: 88 mg
Sodium: 1165 mg
Total Carbohydrate: 45.2 g
Protein: 31.7 g
Chicken Noodle Soup
"This soup is delicious, and very easy to make. It is a wonderful soup to prepare for friends or neighbors that you would like to cook for."
Serving: 10
Ingredients
4 cups chopped, cooked chicken meat
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1/4 cup butter
8 ounces egg noodles
12 cups water
9 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley
Direction
In a large stock pot, sauté celery and onion in butter or margarine.
Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
Add noodles, and simmer for 10 more minutes.
Nutrition Information
Calories: 227 calories
Total Fat: 8.1 g
Cholesterol: 74 mg
Sodium: 1124 mg
Total Carbohydrate: 18.2 g
Protein: 19.2 g
Chicken Noodle Soup III
"In Asia, there are different kinds of 'noodle soup'. Noodle soup is more a noodle dish rather than a soup dish. This one is a great comfort food on a cold day. Light and healthy as well. Quantities are arbitrary. Adjust to own taste. Very important to add the shallots as they give the fragrance and flavor. Instead of egg noodles, sometimes I use macaroni. You can also use soy sauce instead of the salt. If you are adventurous, eat with chopped hot chile pepper or add some cayenne pepper to make the soup spicy."
Serving: 6 | Prep: 10 m | Cook: 20 m | Ready in: 30 m
Ingredients
12 shallots, thinly sliced
1/4 cup vegetable oil
6 ounces egg noodles
1 cup bean sprouts
3 quarts chicken broth
3 cups shredded, cooked chicken breast meat
1/2 cup chopped green onion
salt and pepper to taste
Direction
In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.
Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.
Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside.
In a large saucepan over medium heat, bring chicken broth to a simmer.
Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.
Nutrition Information
Calories: 384 calories
Total Fat: 15.9 g
Cholesterol: 73 mg
Sodium: 61 mg
Total Carbohydrate: 35.7 g
Protein: 25.3 g
Chicken Tetrazzini II
"A crunchy cornflake topping adds a new twist to the usual tetrazzini recipes!"
Serving: 6
Ingredients
2 skinless, boneless chicken breast halves
1 stalk celery
1 (4.5 ounce) can sliced mushrooms
1 (12 fluid ounce) can evaporated milk
8 ounces processed cheese food (eg. Velveeta)
1/2 cup butter
1/3 cup dry sherry
1 pinch salt
1 pinch ground black pepper
1/4 cup cornflakes cereal
1 pinch paprika
3/4 (12 ounce) package egg noodles, cooked and drained
Direction
Boil chicken breasts and celery in 4 cups of water for about 30 minutes. Remove from heat and remove chicken from water to cool. When chicken is cooled, shred and set aside.
In a large skillet, melt butter or margarine. Drain mushrooms, reserving liquid, and add to skillet. Heat thoroughly, seasoning with salt and pepper. Add evaporated milk, reserved mushroom liquid and sherry, stirring well. Add cheese a few slices at a time until thoroughly melted and blended. Add shredded chicken and bring to a slow boil.
Preheat oven to 350 degrees (175 C). Grease a 9x13x2 glass baking dish. Put in noodles at about a 1 1/2 inch depth and pour chicken mixture over noodles. Stir to coat. Top with cornflake crumbs and paprika, cover dish and bake for 25 minutes. Uncover dish and bake for 5 more minutes. Serve warm.
Nutrition Information
Calories: 532 calories
Total Fat: 26.5 g
Cholesterol: 133 mg
Sodium: 985 mg
Total Carbohydrate: 45.2 g
Protein: 27.4 g
Chili Casserole
"A simple casserole with a little zing! The zing comes from the taco sauce. This is a great dish for when you do not have much time to make dinner, but you want something that has substance and will fill you up! You can use any kind of cheese on top."
Serving: 6 | Prep: 20 m | Cook: 20 m | Ready in: 40 m
Ingredients
1 1/2 pounds ground bee
f
1/2 cup chopped onion
3 stalks celery, chopped
1 (15 ounce) can chili
1 (14.5 ounce) can peeled and diced tomatoes with juice
1/4 cup taco sauce
1 (15 ounce) can corn
1 (8 ounce) package egg noodles
1/4 cup shredded Cheddar cheese
Direction
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium high heat, sauté the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.
Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9x13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.
Nutrition Information
Calories: 671 calories
Total Fat: 37.7 g
Cholesterol: 145 mg
Sodium: 843 mg
Total Carbohydrate: 52.3 g
Protein: 31.9 g
Chili Casserole with Egg Noodles
"This recipe is similar in flavor to my chili recipe. I came up with it one night when I had a craving for chili. Because the kids will not eat beans, I substituted pasta and they loved it!"
Serving: 6 | Prep: 15 m | Cook: 35 m | Ready in: 50 m
Ingredients
1 (12 ounce) package wide egg noodles
1 pound ground beef
1 onion, chopped
3 cloves garlic, minced
2 (15 ounce) cans tomato sauce
1 (8 ounce) can tomato sauce
15 fluid ounces water
1 cup red wine
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 cup shredded sharp Cheddar cheese
Direction
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x14 inch baking dish.
Fill a large pot with lightly-salted water and bring to a boil; stir in the egg noodles and return to a boil. Stirring occasionally, boil uncovered until the pasta is cooked yet still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Place a large skillet over medium-high heat; cook and stir the ground beef in the skillet until completely browned. Add the onion and garlic; continue cooking and stirring until the onion is translucent. Pour all of the tomato sauce, water, and red wine into the mixture. Season with cumin, oregano, and cayenne pepper. Bring the mixture to a simmer. Mix the cooked pasta into the sauce; transfer the mixture to the prepared baking dish. Sprinkle the Cheddar cheese over the top of the pasta and sauce.
Bake in the preheated oven until the cheese is melted and the sauce has absorbed into the dish, about 20 minutes.
Nutrition Information
Calories: 510 calories
Total Fat: 20 g
Cholesterol: 111 mg
Sodium: 1129 mg
Total Carbohydrate: 49 g
Protein: 27.6 g
Classic Beef Stroganoff
"This hearty comfort food is great when the weather turns."
Serving: 8 | Prep: 15 m | Cook: 40 m | Ready in: 55 m
Ingredients
2 pounds beef stew meat, cut across the grain into 1/4x1/2-inch strips
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon Spanish paprika
1/4 cup butter
1 1/2 onions, minced
1 1/2 pounds sliced fresh mushrooms
1 (10.5 ounce) can condensed beef broth, divided
1/3 cup dry white wine
6 cloves garlic, minced
3 tablespoons ketchup
salt and ground black pepper to taste
1 (16 ounce) package broad egg noodles
3 tablespoons all-purpose flour
1 cup sour cream
1 pinch paprika, for garnish
Direction
Season beef with salt, pepper, and Spanish paprika.
Melt butter in a large skillet over medium heat. Sauté onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.
Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.
Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 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.
Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.
Nutrition Information
Calories: 543 calories
Total Fat: 21.3 g
Cholesterol: 135 mg
Sodium: 887 mg
Total Carbohydrate: 53.1 g
Protein: 33.9 g
Classic Beef Stroganoff in a Slow Cooker
"This classic beef stroganoff recipe uses ingredients commonly kept on hand for an easy and delicious family meal."
Serving: 4 | Prep: 15 m | Cook: 8 h | Ready in: 8 h 25 m
Ingredients
1 pound top round steak, trimmed
1 (8 ounce) package sliced fresh mushrooms
1 cup chopped onion
2 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1/3 cup all-purpose flour (spooned and leveled)
1 cup fat-free reduced-sodium beef broth
1 (8 ounce) container reduced-fat sour cream
2 cups hot cooked egg noodles
Direction
Cut steak diagonally across the grain into 1/4-inch thick slices. Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and black pepper into a 3-quart slow cooker; stir well.
Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add to slow cooker; stir well. Cover with the lid; cook on High for 1 hour. Reduce heat to Low and cook until steak is tender, 7 to 8 hours.
Turn slow cooker off and remove lid. Allow stroganoff to stand for 10 minutes. Stir in sour cream. Serve over noodles.
Nutrition Information
Calories: 441 calories
Total Fat: 16.8 g
Cholesterol: 105 mg
Sodium: 560 mg
Total Carbohydrate: 38.9 g
Protein: 32.6 g
Classic Lukshen Noodle Kugel
"Most kugels are loaded with sugar and dairy products. This simple family favorite is savory and is the prefect accompaniment to roast chicken."
Serving: 9 | Prep: 10 m | Cook: 50 m | Ready in: 1 h
Ingredients
1 (8 ounce) package egg noodles
1/3 cup vegetable oil, divided
1 onion, chopped
3 eggs, beaten
salt and black pepper to taste
Direction
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.
Preheat an oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir
until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is golden brown, 10 to 15 minutes more. Combine the noodles, onion, eggs, remaining vegetable oil, salt, and pepper in a large bowl. Pour mixture into an 8-inch square pan.
Bake in the preheated oven until firm, about 35 minutes.
Nutrition Information
Calories: 196 calories
Total Fat: 10.8 g
Cholesterol: 83 mg
Sodium: 29 mg
Total Carbohydrate: 19 g
Protein: 5.8 g
Company Casserole
"Egg noodles and beef in a tomato and mushroom sauce with cottage and Cheddar cheese."
Serving: 5 | Prep: 20 m | Cook: 30 m | Ready in: 50 m
Ingredients
1 (8 ounce) package egg noodles
1 pound lean ground beef
1 onion, chopped
2 (7 ounce) cans tomato sauce with mushrooms
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon
1 cup cottage cheese
1/2 cup chopped green onions
1/2 cup 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.
