by Jack Lemmon
Bake at 250 degrees F (120 degrees C) for 20 minutes, or until thoroughly heated.
Nutrition Information
Calories: 554 calories
Total Fat: 26.3 g
Cholesterol: 108 mg
Sodium: 1155 mg
Total Carbohydrate: 56.1 g
Protein: 24.7 g
Hamburger Noodle Casserole
"Easy casserole."
Serving: 8 | Prep: 10 m | Cook: 55 m | Ready in: 1 h 5 m
Ingredients
2 pounds ground beef
1 onion, chopped
2 cups sour cream
2 cups canned whole kernel corn, drained
1 (10.75 ounce) can cream of mushroom soup
1 (10.75 ounce) can cream of chicken soup
1 (6 ounce) package egg noodles
salt and ground black pepper to taste
1 (32 ounce) bag shredded Cheddar cheese
Direction
Preheat oven to 325 degrees F (165 degrees C).
Cook and stir beef and onion together in a large skillet over medium-high heat until the beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir ground beef mixture, sour cream, corn, mushroom soup, chicken soup, and egg noodles together in a large bowl; season with salt and pepper and spread the mixture into a 13x8-inch baking dish.
Bake in preheated oven until the egg noodles are tender, about 45 minutes. Sprinkle cheese over the top of the casserole and continue baking until the cheese is melted, 10 to 15 minutes more.
Nutrition Information
Calories: 978 calories
Total Fat: 69.1 g
Cholesterol: 236 mg
Sodium: 1443 mg
Total Carbohydrate: 34.7 g
Protein: 55.1 g
Haviland Glop
"This is a clan favorite from the early years. Everyone in the family makes it and has been enjoying it since childhood. It's quick, cheap and gets better after reheating. Great for the college students!"
Serving: 8 | Prep: 15 m | Cook: 20 m | Ready in: 35 m
Ingredients
1 (8 ounce) package dry egg noodles
1 pound lean ground beef
1 (10.75 ounce) can condensed tomato soup
1 (10.5 ounce) can condensed vegetable soup
salt to taste
ground black pepper to taste
8 slices processed American cheese
Direction
Bring a large pot of lightly salted water to a boil. Add dry egg noodles and cook for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, brown the ground beef; drain fat. Stir in tomato and vegetable soups, salt and pepper. Mix in the noodles and cook for 10 minutes.
Transfer mixture to an 11x7 inch baking dish and layer with cheese. Bake in the preheated oven 20 minutes, or until cheese is melted and lightly brown.
Nutrition Information
Calories: 365 calories
Total Fat: 18.7 g
Cholesterol: 86 mg
Sodium: 915 mg
Total Carbohydrate: 26.7 g
Protein: 22.3 g
Hearty Chicken and Noodle Casserole
"Chicken, mixed vegetables, noodles and cheese are brought together in this rich and crowd-pleasing casserole."
Serving: 4 | Prep: 10 m | Cook: 25 m | Ready in: 35 m
Ingredients
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1/4 teaspoon ground black pepper
1 cup frozen mixed vegetables
2 cups cubed, cooked chicken
2 cups medium egg noodles, cooked and drained
1/4 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese
Direction
Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole.
Bake at 400 degrees F for 25 minutes or until hot. Stir.
Top with the Cheddar cheese.
Hearty Chicken Vegetable Soup I
"This thick and hearty chicken soup makes a great meal on those cold winter days. Try different types of pasta like bow ties, elbow macaroni, shells, rotini, spiral etc. This soup can not be beat when served with fresh thick sliced bread on the side!!"
Serving: 40 | Prep: 15 m | Cook: 1 h 40 m | Ready in: 1 h 55 m
Ingredients
1 (3 pound) whole chicken
1 onion, cut into thick slices
5 stalks celery, thickly sliced
1 tablespoon salt
1 teaspoon packed fresh basil leaves
1 teaspoon coarse ground black pepper
5 carrots, sliced
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1 pound fresh mushrooms, sliced
1 red bell pepper, sliced
12 ounces fresh tortellini pasta
2 tablespoons chicken soup base
2 cups uncooked egg noodles
Direction
Place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.
Remove chicken from pot with slotted spoon and set aside for later.
Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.
While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. Enjoy
Nutrition Information
Calories: 80 calories
Total Fat: 3.2 g
Cholesterol: 19 mg
Sodium: 328 mg
Total Carbohydrate: 6.3 g
Protein: 6.6 g
Hearty Sausage Soup II
"A meal all by itself."
Serving: 8 | Prep: 25 m | Cook: 1 h 10 m | Ready in: 1 h 35 m
Ingredients
2 tablespoons olive oil
1 (1 pound) package smoked sausage, chopped
2 onions, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
10 cups water
3 cups chopped cabbage
2 carrots, thinly sliced
1 (15.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
4 beef bouillon cubes
1 teaspoon seasoned salt
1/2 teaspoon dried thyme leaves
1 dash cayenne pepper
2 small zucchini, chopped
1 (15 ounce) can kidney beans, rinsed and drained
1 (8 ounce) package thin egg noodles
grated Parmesan cheese
Direction
Heat the olive oil in a large stockpot over medium-high heat; cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup; cook another 10 minutes.
Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.
Nutrition Information
Calories: 481 calories
Total Fat: 24.2 g
Cholesterol: 61 mg
Sodium: 1951 mg
Total Carbohydrate: 43.8 g
Protein: 22.9
g
Hearty Tuna Casserole
"This isn't your Grandma's tuna casserole, but it is sure to please everybody in the family."
Serving: 6 | Prep: 15 m | Cook: 45 m | Ready in: 1 h
Ingredients
3 cups uncooked egg noodles
2 (5 ounce) cans tuna, drained
1/2 cup chopped celery
1/3 cup chopped green onions
1/3 cup sour cream
2 teaspoons prepared mustard
1/2 cup mayonnaise
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 small zucchini, sliced
1 cup shredded Monterey Jack cheese
1 tomato, chopped
Direction
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.
In a large mixing bowl, combine noodles, tuna, celery, and green onion. Stir in sour cream, mustard, and mayonnaise. Season with salt and thyme. Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini. Top the entire casserole with cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.
Nutrition Information
Calories: 356 calories
Total Fat: 24.5 g
Cholesterol: 56 mg
Sodium: 364 mg
Total Carbohydrate: 15.7 g
Protein: 18.8 g
Hillbilly Casserole
"This recipe has been in my family since I was very young. It is very quick and easy. Perfect for a busy family! Even my picky two year old likes it!"
Serving: 12 | Prep: 15 m | Cook: 25 m | Ready in: 40 m
Ingredients
1 (8 ounce) package uncooked egg noodles
1 (10.75 ounce) can condensed tomato soup
1 (11 ounce) can Mexican-style corn
1 medium onion, finely chopped
1 (10.75 ounce) can condensed cream of mushroom soup
16 slices American cheese
Direction
Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook until tender, about 7 minutes. Drain, and set aside.
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the tomato soup, corn, onion, and cream of mushroom soup. Stir in the cooked noodles until well coated. Transfer to a 9x13 inch baking dish. Place slices of cheese to cover the top.
Bake for 25 minutes in the preheated oven, or until cheese is melted and lightly browned.
Nutrition Information
Calories: 275 calories
Total Fat: 14.7 g
Cholesterol: 51 mg
Sodium: 961 mg
Total Carbohydrate: 24.5 g
Protein: 12.5 g
Holiday Apricot Kugel
"I first came across this recipe while visiting my wife's family in Buck's County, PA. It goes great with Thanksgiving dinner as a side dish. The original recipe was savory and comes from Eastern Europe and dates back more than 1,000 years. This particular recipe is most likely a variation of a recipe brought over to the new world by German/Dutch immigrants."
Serving: 18 | Prep: 7 m | Cook: 1 h 8 m | Ready in: 1 h 25 m
Ingredients
1 (16 ounce) package wide egg noodles
1 (18 ounce) jar apricot preserves (such as SMUCKER'S® Apricot Preserves)
6 eggs, beaten
1 cup melted butter
1/2 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
1 (16 ounce) container cottage cheese
2 cups shredded Cheddar cheese
Direction
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12 inch baking dish.
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.
In a large bowl, stir together the apricot preserves, eggs, butter, sugar, vanilla extract, and salt, and mix to thoroughly combine. Fold in the cottage cheese and noodles, and spoon the mixture into the prepared baking dish.
Bake in the preheated oven until the center of the kugel is cooked and set, about 50 minutes. Remove the kugel and top with Cheddar cheese, return to the oven, and bake until the cheese is browned and bubbling, about 10 minutes. Let the kugel rest for 10 minutes before serving.
Nutrition Information
Calories: 377 calories
Total Fat: 18.3 g
Cholesterol: 127 mg
Sodium: 291 mg
Total Carbohydrate: 42.5 g
Protein: 12.2 g
Home Made Chicken Noodle Soup
"This is an easy-to-make recipe from my Hungarian mother. No stock, no bouillon, and some peppercorn and parsnip are used for a bit of bite. If you don't have a metal tea-ball or herb bag, you can seal the peppercorn in a piece of cheesecloth tied with some kitchen twine. This way we get all of the pepper and none of the hassle. Keep noodles and soup separate until serving. If you mix the noodles in with the broth, they will get soggy and overcooked. If you have leftovers, store the noodles and soup separate or make a new batch of noodles the next day."
Serving: 6 | Prep: 20 m | Cook: 1 h | Ready in: 1 h 20 m
Ingredients
1 whole chicken
1 large onion, peeled and root trimmed
water to cover
1 tablespoon whole black peppercorns
4 carrots, peeled and sliced
4 parsnips, peeled and sliced
1 cup diced celery
1 (16 ounce) package egg noodles
2 tablespoons chopped fresh parsley, or to taste
salt to taste
Direction
Place chicken and whole onion into the bottom of a large pot. Pour enough water over the chicken to cover completely. Put peppercorns in a metal tea ball; add to the pot.
Bring water to a boil, reduce heat to medium-low, and cook at a simmer until the chicken until no longer pink and is falling off the bone, 40 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Remove chicken from the broth with a slotted spoon to a bowl; set aside to cool.
Remove the onion and give it a squeeze to get as much of the flavor as possible. Discard the onion.
Stir carrots, parsnips, and celery into the broth; bring to a boil and cook vegetables until tender, 10 to 15 minutes. Remove and discard peppercorns.
While the vegetables boil, 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 between 6 soup bowls.
Remove meat from chicken and discard bones. Cut meat into bite-size chunks and stir into vegetable mixture with parsley. Season with salt. Ladle soup over noodles to serve.
Nutrition Information
Calories: 823 calories
Total Fat: 46.5 g
Cholesterol: 135 mg
Sodium: 444 mg
Total Carbohydrate: 71.2 g
Protein: 29.9 g
Homemade Noodles
"Easy, homemade noodles for two."
Serving: 2
Ingredients
1 cup all-purpose flour
1 egg
1 pinch salt
Direction
Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
Drop into hot chicken broth. Boil for 15 minutes.
Nutrition Information
Calories: 263 calories
Total Fat: 3.1 g
Cholesterol: 93 mg
Sodium: 36 mg
Total Carbohydrate: 47.9 g
Protein: 9.6 g
Hong KongStyle Chicken Chow Mein
"A delicious chow mein with crispy noodles."
Serving: 4 | Prep: 20 m | Cook: 22 m | Ready in: 42 m
Ingredients
14 ounces skinless, boneless chicken breast, thinly sliced
1 egg white, beaten
2 teaspoons cornstarch
1 teaspoon sesame oil
1 (8 ounce) package Chinese egg noodles
2 tablespoons vegetable oil, or as needed
1/2 cup chicken broth
3 spring onions, chopped, or to taste
1 1/2 tablespoons light soy sauce
1 tablespoon rice wine (sake)
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1 tablespoon cornstarch
2 teaspoons water
2 tablespoons oyster sauce
1 cup fresh bean sprouts, or to taste
Direction
Mix chicken with egg white, 2 teaspoons cornstarch, and sesame oil in a bowl.
Bring a large pot of water to a boil. Add egg noodles; cook until soft, about 4 minutes. Drain. Spread out on paper towels to remove excess moisture.
Heat vegetable oil in a wok over medium heat. Cook and stir noodles in the hot oil until golden brown, 3 to 5 minutes per side. Drain on paper towels.
