by Jack Lemmon
Melt butter in a large heavy skillet. Sauté mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.
Nutrition Information
Calories: 411 calories
Total Fat: 20.1 g
Cholesterol: 105 mg
Sodium: 1082 mg
Total Carbohydrate: 33.5 g
Protein: 24 g
Easy Weeknight Beef Stroganoff
"Try this easy version of a fabulous dish ready in minutes!"
Serving: 4 | Prep: 10 m | Ready in: 20 m
Ingredients
1 pound cooked seasoned frozen beef strips, thawed
1 (9 ounce) pouch Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce
1/2 cup sour cream
Hot cooked noodles (optional)
Direction
Brown beef strips in 1 tablespoon oil in nonstick skillet; cook 1 to 2 minutes.
Stir in cooking sauce and sour cream. Simmer 8 minutes or until sauce thickens, stirring occasionally.
Serve over noodles.
Nutrition Information
Calories: 310 calories
Total Fat: 18.7 g
Cholesterol: 83 mg
Sodium: 1018 mg
Total Carbohydrate: 9.5 g
Protein: 27.5 g
Egg Noodles
"This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough."
Serving: 7 | Prep: 15 m | Cook: 3 m | Ready in: 33 m
Ingredients
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
Direction
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
Allow to air dry before cooking.
To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
Nutrition Information
Calories: 206 calories
Total Fat: 3.8 g
Cholesterol: 59 mg
Sodium: 40 mg
Total Carbohydrate: 35 g
Protein: 7 g
Egg Noodles with Spinach
"A wonderful side dish to ramp up plain buttered egg noodles. We love it with Salisbury steak, chicken, or pork."
Serving: 4 | Prep: 10 m | Cook: 15 m | Ready in: 25 m
Ingredients
8 ounces wide egg noodles
1/4 cup butter
1 onion, diced
1 clove garlic, minced
4 ounces baby spinach leaves
salt and ground black pepper to taste
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 8 minutes; drain and return noodles to pot.
While the noodles boil, melt butter in a skillet over medium-high heat. Sauté onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; sauté until the spinach is just barely wilted, about 2 minutes.
Stir spinach mixture into the noodles; season with salt and pepper.
Nutrition Information
Calories: 335 calories
Total Fat: 14.1 g
Cholesterol: 78 mg
Sodium: 117 mg
Total Carbohydrate: 43.8 g
Protein: 9.2 g
Emilys Super Eggplant Sauce
"This recipe makes a large amount of sweet, hearty tomato sauce, featuring eggplant, green pepper, onion, and garlic. Serve over egg noodles for a delicious dinner for six."
Serving: 6 | Prep: 15 m | Cook: 30 m | Ready in: 45 m
Ingredients
1/2 cup olive oil
1 large eggplant, cut into 1/2 inch cubes
1 large green bell pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 tablespoon sugar
1 cup water
1 (16 ounce) package uncooked egg noodles
Direction
Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.
Nutrition Information
Calories: 513 calories
Total Fat: 22.2 g
Cholesterol: 54 mg
Sodium: 442 mg
Total Carbohydrate: 67.4 g
Protein: 12.1 g
Fairy Godmother Rice
"My grandfather's second wife (hence the recipe name) served this to us when we first met her. We've loved her ever since! A tasty side dish that's perfect with any dinner."
Serving: 6 | Prep: 15 m | Cook: 45 m | Ready in: 1 h
Ingredients
1/2 cup butter
5 ounces thin egg noodles
2 cups uncooked instant rice
2 (1 ounce) packages dry onion soup mix
4 cups vegetable broth
1 (5 ounce) can water chestnuts, drained and sliced
soy sauce to taste
Direction
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Melt butter in a large skillet over medium heat. Brown noodles in the butter.
In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.
Nutrition Information
Calories: 402 calories
Total Fat: 17.6 g
Cholesterol: 58 mg
Sodium: 1249 mg
Total Carbohydrate: 54.5 g
Protein: 6.7 g
Firehouse Haluski
"This is a quick easy lunch, and cheap too. I make this at the fire station and it is very filling. Serve sprinkled with Romano cheese with bread."
Serving: 6 | Prep: 25 m | Cook: 35 m | Ready in: 1 h
Ingredients
1 (12 ounce) package kluski noodles
2 heads cabbage, cored and cut into bite-size pieces
1 onion, chopped
1/4 cup water
1 pound kielbasa sausage, diced
1/4 cup vegetable oil
1 tablespoon mustard seeds
salt and ground black pepper to taste
4 eggs, beaten
Direction
Bring a large pot of lightly salted water to a boil and cook kluski noodles until tender, about 8 minutes. Drain, chop noodles into small pieces, and set aside.
Cook cabbage and onion, covered, in a large pot with water over medium heat until tender, 8 to 10 minutes. Heat vegetable oil in a large skillet over medium heat and transfer cabbage and onion into skillet with a slotted spoon. Cook in the hot oil until vegetables begin to brown, about 10 minutes; stir in kielbasa and continue to cook until sausage is heated through. Stir m
ustard seeds into cabbage mixture; season to taste with salt and black pepper. Stir chopped kluski into the mixture.
Pour eggs over the noodle mixture and stir until eggs are set, 3 to 5 minutes.
Nutrition Information
Calories: 722 calories
Total Fat: 38.8 g
Cholesterol: 225 mg
Sodium: 753 mg
Total Carbohydrate: 68.5 g
Protein: 27.5 g
Fruit Kugel
"We make kugel every year for Passover, and this sweet noodle casserole is one of our favorites! This dish is just as good cold as it is hot."
Serving: 8 | Prep: 20 m | Cook: 20 m | Ready in: 40 m
Ingredients
1 (24 ounce) package wide egg noodles
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 (14 ounce) can crushed pineapple
8 ounces raisins
1 apple, cored and diced
2 tablespoons pareve margarine, cut into small pieces (optional)
1 (12 ounce) jar apricot preserves
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 the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain and let noodles cool.
Beat eggs with cinnamon and vanilla extract in a large bowl; gently stir in noodles. Mix pineapple, raisins, and apple into noodle mixture. Transfer mixture into a large casserole dish and scatter pieces of margarine over the noodle mixture. Spread apricot preserves over the casserole.
Bake in the preheated oven until noodles on top are golden brown and preserves are bubbling, about 15 minutes. Cool slightly before serving.
Nutrition Information
Calories: 563 calories
Total Fat: 8.5 g
Cholesterol: 107 mg
Sodium: 80 mg
Total Carbohydrate: 114.1 g
Protein: 12.6 g
Funfetti Spaghetti
"Take a traditional classic noodle kugel and transform it into a delicious (and oft-requested) kids' favorite. It is incredibly easy to make and tastes so good! Sprinkle with additional Funfetti® to serve."
Serving: 8 | Prep: 15 m | Cook: 55 m | Ready in: 1 h 10 m
Ingredients
1 (16 ounce) package thin egg noodles
3/4 cup melted unsalted butter
2 pounds cottage cheese
1 1/2 cups white sugar
1 1/2 cups applesauce
4 eggs
1 cup raisins
2 teaspoons vanilla extract
2 teaspoons ground black pepper
1 cup cake mix with candy bits (such as Pillsbury® Funfetti®), or more to taste
1 teaspoon ground cinnamon, or to taste
1 teaspoon white sugar, or to taste
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, 5 to 7 minutes. Drain and transfer noodles to a large bowl.
Preheat oven to 350 degrees F (175 degrees C).
Stir butter into noodles until evenly coated. Add cottage cheese, 1 1/2 cups sugar, applesauce, eggs, raisins, vanilla extract, and black pepper and mix well; fold in cake mix with candy bits. Pour noodle mixture into a 9x13-inch baking dish. Sprinkle cinnamon and 1 teaspoon sugar over noodle mixture. Cover baking dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove foil and continue baking until golden brown, 20 to 30 minutes more.
Nutrition Information
Calories: 815 calories
Total Fat: 28.9 g
Cholesterol: 203 mg
Sodium: 616 mg
Total Carbohydrate: 114.7 g
Protein: 26.8 g
Garlic Chive Chicken
"These flavorful chicken breasts are bathed in a lemony garlic butter. Easy to make, they are great for a light dinner."
Serving: 4 | Prep: 15 m | Cook: 1 h | Ready in: 1 h 15 m
Ingredients
1 head garlic
1 (8 ounce) package egg noodles
1 cup chicken broth
1 lemon, zested and juiced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
4 skinless, boneless chicken breast halves
2 tablespoons all-purpose flour
4 tablespoons butter
1/3 cup chopped fresh chives
Direction
Preheat oven to 400 degrees F (200 degrees C). Wrap the garlic head in foil, and bake 30 minutes, until cloves are soft. Remove from heat, and cool enough to handle.
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 6 to 8 minutes or until al dente; drain.
Slice off the top of the garlic head, and squeeze the softened cloves into a medium bowl. Mix in the chicken broth, lemon zest, lemon juice, salt, and pepper.
Heat the olive oil in a skillet over medium heat. Lightly coat the chicken breast halves with flour, and cook in the skillet about 10 minutes on each side, until lightly browned. Set chicken aside, retaining skillet juices. Stir in the garlic mixture, and bring to a boil. Reduce heat, and return chicken to the skillet. Continue cooking the chicken about 5 minutes on each side, until no longer pink and juices run clear. Remove chicken, and arrange on plates over the egg noodles.
Mix the butter into the garlic sauce mixture in the skillet until melted, and stir in the chives. Spoon the sauce over the chicken and egg noodles to serve.
Nutrition Information
Calories: 477 calories
Total Fat: 19.4 g
Cholesterol: 132 mg
Sodium: 287 mg
Total Carbohydrate: 46 g
Protein: 31.2 g
Goulash I
"This is a quick and easy dinner, I can usually whip it up in 20 minutes and then serve with fresh bread."
Serving: 6 | Prep: 10 m | Cook: 10 m | Ready in: 20 m
Ingredients
3 cups dry egg noodles
1 pound ground beef
1 medium onion, chopped
salt to taste
ground black pepper to taste
garlic salt to taste
1 (15 ounce) can corn
1 (15 ounce) can kidney beans
1 (10.75 ounce) can condensed tomato soup
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.
In a large skillet, over medium heat, brown the ground beef and onion together. Drain off the grease. Add salt, pepper, and garlic salt to taste.
Stir in the corn, kidney beans, and tomato soup. Stir in the cooked egg noodles and mix thoroughly.
Nutrition Information
Calories: 453 calories
Total Fat: 22.5 g
Cholesterol: 78 mg
Sodium: 658 mg
Total Carbohydrate: 43.5 g
Protein: 21.1 g
Grandma Earharts Pepper Pot Casserole
"My Grandma Earhart was a wonderful cook. There wasn't anything she made that my family and I didn't love. This casserole of hers was one of my favorites. I hope you will try her casserole recipe and will love it as much as I do. Bon appetite!"
Serving: 6 | Prep: 25 m | Cook: 50 m | Ready in: 1 h 15 m
Ingredients
1 tablespoon vegetable oil
2 tablespoons butter
1 onion, chopped
1/2 cup sliced celery
1/2 green bell pepper, chopped
1 pound bulk pork sausage
1 (28 ounce) can whole peeled tomatoes, chopped
1/2 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon dried sage
1 tablespoon Worcestershire sauce
1 (8 ounce) package eg
g noodles
1 cup grated Cheddar cheese
Direction
Preheat oven to 350 degrees F (175 degrees C).
Heat the vegetable oil with butter in a large skillet over medium heat, and cook the onion, celery, and green pepper until the vegetables are tender, stirring occasionally, about 8 minutes. Mix in the pork sausage, and cook until the meat is browned, breaking it up into crumbles as it cooks, about 8 more minutes. Drain off excess grease. Stir in the tomatoes, garlic powder, basil, sage, and Worcestershire sauce, mixing until well combined.
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. Mix the noodles gently into the pork mixture, and place into a 9x12-inch baking dish. Sprinkle the top with Cheddar cheese.
Bake in the preheated oven until the cheese is bubbling and browned, 30 to 40 minutes.
Nutrition Information
Calories: 510 calories
Total Fat: 30.5 g
Cholesterol: 105 mg
Sodium: 1052 mg
