by Jack Lemmon
Serving: 9 | Prep: 30 m | Cook: 1 h | Ready in: 1 h 30 m
Ingredients
1 (8 ounce) package large egg noodles
6 tablespoons butter, sliced
6 eggs, separated
1/2 cup white sugar
3/4 (8 ounce) package cream cheese, softened
4 tablespoons sour cream
1 (16 ounce) package cottage cheese, creamed
1 pinch salt
4 tablespoons butter, melted
1/4 cup white sugar
1/3 cup graham cracker crumbs
Direction
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
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 stir in 6 tablespoons sliced butter.
In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
Bake in preheated oven for 1 hour.
Nutrition Information
Calories: 454 calories
Total Fat: 27.8 g
Cholesterol: 207 mg
Sodium: 420 mg
Total Carbohydrate: 37.1 g
Protein: 15.2 g
Lazygirls Ground Turkey Stroganoff
"A creamy and delicious seasoned ground turkey mixture is served over hot egg noodles."
Serving: 4 | Prep: 15 m | Cook: 20 m | Ready in: 35 m
Ingredients
1 (8 ounce) package uncooked egg noodles
1 tablespoon vegetable oil
1 pound ground turkey
1 tablespoon minced onion
1 cube chicken bouillon, crumbled
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water
1 tablespoon paprika
salt to taste
Direction
Bring a pot of lightly salted water to a boil. Place the egg noodles in the pot, cook 6 to 8 minutes, until al dente, and drain.
Heat the oil in a skillet over medium heat. Place the turkey and onion in the skillet and cook until turkey is evenly brown and onion is tender. Mix in the bouillon.
Stir the cream of mushroom soup and water into the skillet. Cook and stir until heated through. Season with paprika and salt. Serve over the cooked egg noodles.
Nutrition Information
Calories: 463 calories
Total Fat: 19.6 g
Cholesterol: 125 mg
Sodium: 852 mg
Total Carbohydrate: 41.8 g
Protein: 30.5 g
Lemon Chicken and Veggie Pasta
"This can be a little spicy depending on the heat of the chiles in the can. Ro-Tel® tends to be milder than Hatch® brand. You can also substitute asparagus, zucchini, and Cajun seasoning with broccoli, snap peas, and ginger for an Asian flavor."
Serving: 5 | Prep: 30 m | Cook: 25 m | Ready in: 55 m
Ingredients
1 teaspoon lemon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon dried rosemary
1/4 teaspoon Cajun seasoning
1/4 teaspoon coarsely ground black pepper
1 tablespoon olive oil
5 large chicken tender strips
1 (10 ounce) can diced tomatoes with green chile peppers (such as Hatch®)
1 onion, quartered
1 cup (1 1/2-inch) sliced asparagus
6 baby carrots, thinly sliced
1 zucchini, halved and sliced
6 baby bella mushrooms, sliced
3 small bell peppers, sliced
2 large cloves garlic, minced
1 cup chicken broth
1/2 lemon, juiced
1/4 teaspoon lemon zest
1 (12 ounce) package no-yolk egg noodles
1 ounce grated Parmesan cheese
1 ounce shredded mozzarella cheese
Direction
Mix lemon pepper, thyme, parsley, rosemary, Cajun seasoning, and black pepper in a small bowl.
Rub olive oil over chicken tenders.
Arrange chicken tenders in a large skillet over medium heat; season with half the seasoning mixture. Cook chicken until halfway cooked, about 5 minutes. Flip and season the other sides with the remaining seasoning mixture; cook until chicken is no longer pink in the center and juices run clear, about 5 more minutes. Remove cooked chicken from skillet.
Mix tomatoes with green chile peppers, onion, asparagus, carrots, zucchini, mushrooms, bell peppers, and garlic in the same skillet; cook until vegetables are softened, 3 to 4 minutes. Add chicken broth, lemon juice, lemon zest, and chicken tenders to the vegetable mixture. Reduce heat to medium-low, cover, and simmer for 10 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 10 minutes. Drain and return noodles to pot. Add Parmesan cheese and mozzarella cheese; toss until cheeses melt. Transfer noodles to 5 serving bowls; top each with 1 chicken tender and 1/5 the vegetable mixture.
Nutrition Information
Calories: 531 calories
Total Fat: 11.6 g
Cholesterol: 130 mg
Sodium: 784 mg
Total Carbohydrate: 67.5 g
Protein: 40.5 g
Lloyds Healthy Chicken Zoopa
"This is a throw together soup that is satisfying and maybe even healthy. When you first saute the veggies in oil, you are making a 'moughe'. This is my own word, actually stolen from my daughter Amy (then 3 years old)!"
Serving: 5 | Prep: 30 m | Cook: 45 m | Ready in: 1 h 15 m
Ingredients
2 tablespoons vegetable oil
2 cloves garlic, minced
2 cups chopped onion
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cups chopped celery
1 cup julienned carrots
1 cup minced leek (optional)
4 cups chicken stock
salt and pepper to taste
1/4 teaspoon hot pepper sauce
1/4 teaspoon soy sauce (optional)
6 ounces spinach, rinsed
1/2 cup egg noodles
1/2 pound skinless, boneless chicken breast halves, cut into bite size pieces
Direction
Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, carrot and leek. Sauté until onions are translucent and balance of veggies has been tossed through with hot oil. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.
Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!
Nutrition Information
Calories: 198 calories
Total Fat: 7.3 g
Cholesterol: 30 mg
Sodium: 649 mg
Total Carbohydrate: 20 g
Protein: 14.5 g
Lokshin Kugel Noodle Pudding
"This is a side dish commonly served with roasted chicken for Friday night (Shabbat) dinner. It doesn't have to accompany chicken only, but, as my mother once told us, when she was a child, chicken and noodles were more affordable than other foods. This is a great accompaniment to any meat."
Serving: 8 | Prep: 30 m | Cook: 1 h | Ready in: 1 h 30 m
Ingredients
1 (12 ounce) package thin egg noodles
6 onions, diced
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1/8 cup vegetable oil for frying
salt and pepper to taste
4 eggs
1/4 cup dry bread crumbs
paprika to taste
Direction
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. 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.
While pasta is cooking, in medium saucepan, cook onions in oil over medium heat. Season with salt and pepper, and cook until brown and soft.
In very large mixing bowl, combine pasta, onions, eggs, bread crumbs and salt and pepper to taste. Mix thoroughly. Pour into baking dish and sprinkle paprika over the top. Sprinkle with oil, if desired, and bake 50 to 60 minutes, until top is crispy and golden.
Nutrition Information
Calories: 228 calories
Total Fat: 5.3 g
Cholesterol: 123 mg
Sodium: 107 mg
Total Carbohydrate: 36.2 g
Protein: 9.3 g
Louisiana Crawfish YaYa Pasta
"This cheesy, creamy, rich crawfish pasta is found at every family gathering in the New Orleans area - a great addition to your seafood recipe box and a great way to try crawfish!"
Serving: 4 | Prep: 30 m | Cook: 15 m | Ready in: 45 m
Ingredients
3/4 (12 ounce) package egg noodles
1/2 cup butter
1/2 cup chopped onion
1/4 cup minced green bell pepper
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 (16 ounce) package cooked and peeled whole crawfish tails
2 tablespoons Cajun seasoning blend (such as Tony Chachere's®), or to taste
1/2 cup heavy cream
1/3 cup sliced fresh mushrooms (optional)
3/4 cup shredded Cheddar cheese, divided
1/3 cup sliced green onions
Direction
Bring a large pot of lightly-salted water to a rolling boil; 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.
Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer.
Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.
Nutrition Information
Calories: 741 calories
Total Fat: 45.2 g
Cholesterol: 298 mg
Sodium: 1105 mg
Total Carbohydrate: 51.4 g
Protein: 33 g
Lynns Easy Noodle Pudding
"This pudding is super easy to make, a great dish to bring along for a pot luck, and can be served warm, cold, or reheated. It was my late Mom's recipe that she brought to everyone's home. She was always begged by family and friends to PLEASE make this. It was, and still is, a staple at the holiday table for us."
Serving: 12 | Prep: 20 m | Cook: 55 m | Ready in: 1 h 25 m
Ingredients
1 (16 ounce) package egg noodles
2 cups sour cream
2 cups creamy whipped cottage cheese
1 cup white sugar, divided
2 eggs, beaten
1 cup raisins
1/2 cup butter
1 teaspoon ground cinnamon
Direction
Bring a large pot of lightly salted water to a boil. Stir in egg noodles and cook until al dente, 10 to 12 minutes. Drain.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 13x9 inch baking dish.
Toss the cooked noodles with the sour cream, cottage cheese, 1/2 cup sugar, eggs, and raisins until well blended. Pour the noodle mixture into the prepared pan. Dot the top with small pieces of butter.
Mix the remaining 1/2 cup sugar with the cinnamon. Sprinkle over the noodles.
Bake in preheated oven until top is lightly brown, about 45 minutes. Remove from oven and cool 10 minutes to set pudding before serving.
Nutrition Information
Calories: 451 calories
Total Fat: 19.9 g
Cholesterol: 108 mg
Sodium: 229 mg
Total Carbohydrate: 57.4 g
Protein: 12.7 g
Mama Longs Goulash Soup
"My mother received this recipe while briefly living in Germany many years ago. A hearty stew that can easily be modified by adding veggies of your choice! I can eat this stew all year long!"
Serving: 4 | Prep: 20 m | Cook: 2 h 35 m | Ready in: 2 h 55 m
Ingredients
1 tablespoon olive oil
1 pound beef stew meat, cubed
1/2 onion, chopped
4 cups water
1 (8 ounce) can tomato sauce
3 tablespoons paprika
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
2 teaspoons chopped garlic
2 beef bouillon cubes
1 teaspoon dry mustard
1/2 teaspoon lemon juice
1 bay leaf
2 potatoes, peeled and cubed
1 (8 ounce) package wide egg noodles
Direction
Heat olive oil in a large pot over medium heat; cook and stir beef and onion in hot oil until meat is browned, about 10 minutes. Add water, tomato sauce, paprika, vinegar, Worcestershire sauce, garlic, beef bouillon, mustard, lemon juice, and bay leaf. Reduce heat, cover, and simmer over low heat until beef is very tender, 2 to 3 hours.
Stir potatoes into soup and continue to simmer until potatoes are tender, about 30 minutes more. For a thicker soup, leave the pot uncovered; for a thinner soup, replace lid.
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.
Serve soup over egg noodles in bowls.
Nutrition Information
Calories: 590 calories
Total Fat: 22.4 g
Cholesterol: 110 mg
Sodium: 839 mg
Total Carbohydrate: 67.5 g
Protein: 30.8 g
Marchetti
"Delicious!!! Ingredients you usually have on hand, easy to make, and mmmm mmmm so good! Makes a big casserole to feed a big family or split it in two and freeze half for later. This is my favorite recipe and is very good with a tossed salad and garlic bread. Enjoy!"
Serving: 12 | Prep: 30 m | Cook: 30 m | Ready in: 1 h
Ingredients
1/3 (16 ounce) package dry egg noodles
1 1/2 pounds ground beef
1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4 ounce) jar sliced mushrooms
1 1/2 cups processed American cheese, shredded
1/4 teaspoon garlic powder
salt and pepper to taste
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.)
Place ground beef and onion in a large, deep skillet. Cook over medium high heat until meat is evenly brown, and onion is tender. Drain excess fat. Stir in noodles, condensed tomato soup, condensed mushroom soup, sliced mushrooms and 1 cup cheese. Season with garlic powder, salt and pepper. Pour into a 9x13 inch baking dish. Sprinkle top with remaining 1/2 cup cheese.
Bake in preheated oven for 30 minutes.
Nutrition Information
Calories: 322 calories
Total Fat: 22 g
Cholesterol: 72 mg
Sodium: 597 mg
Total Carbohydrate: 15.5 g
Protein: 15.4 g
Marcias Company Casserole
"This is a wonderful casserole my mother served often. It was always a hit with everyone who tried it - especially the men!"
Serving: 8 | Prep: 30 m | Cook: 40 m | Ready in: 1 h 10 m
Ingredients
1 (8 ounce) package egg noodles
1 tablespoon margarine
1 pound ground beef chuck
2 (8 ounce) cans tomato sauce
1 cup cottage cheese
1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
1/3 cup chopped green onions
1 tablespoon finely chopped green bell pepper
2 tablespoons margarine, melted
Direction
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. 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.
Heat 1 tablespoon margarine in a large heavy skillet over medium-high heat. Cook ground beef until evenly brown. Stir in tomato sauce; remove from heat. In a medium bowl, combine cottage cheese, cream cheese, sour cream, green onion and green pepper.
Spread 1/2 the cooked noodles in the casserole dish. Cover with cheese mixture, then the remaining noodles. Pour melted margarine over the noodles. Spoon meat sauce on top and spread to cover noodles.
