by Jack Lemmon
1 pound lamb stew meat in 1 1/2-inch chunks
2 leeks, white part only, chopped
2 cloves garlic, minced
1/3 cup dry red wine
1 (14.5 ounce) can crushed tomatoes
1 cup beef broth
1/4 teaspoon pepper
1 teaspoon crushed dried rosemary
1 teaspoon salt
2 cups frozen cut green beans, thawed
Direction
Prepare noodles according to package directions.
Heat oil in large heavy-bottomed pot over medium heat. Add lamb, half at a time, and brown on all sides. Remove when done. Add leeks, garlic and wine to pot and scrape up browned bits on bottom of pot. Cook for 2 minutes, stirring occasionally. Add tomatoes, broth, pepper and rosemary. Bring to a simmer. Return lamb to pot. Cover and cook over low heat for 1 hour. Stir in green beans and salt.
Serve over noodles.
Nutrition Information
Calories: 475 calories
Total Fat: 16.4 g
Cholesterol: 64 mg
Sodium: 994 mg
Total Carbohydrate: 50.2 g
Protein: 27.1 g
NO YOLKS Luscious Kugel
"Always smooth, firm and delicious NO YOLKS® Noodles hold together this perfect holiday side dish or dessert with sweet, creamy custard."
Serving: 10 | Prep: 15 m | Cook: 1 h | Ready in: 1 h 25 m
Ingredients
8 ounces NO YOLKS® Extra Broad Noodles
1 (8 ounce) package low-fat cream cheese, at room temperature
2 tablespoons unsalted butter, melted
1 cup sugar
4 large eggs
1 1/2 cups reduced-fat milk
1/2 cup raisins
1 cup cornflakes cereal
2 tablespoons sugar
1/4 teaspoon cinnamon
Direction
Prepare noodles according to package directions.
Preheat oven to 350 degrees F.
Combine cream cheese, butter and sugar in bowl of electric mixer. Cream at medium speed, scraping down bowl occasionally. Add eggs, one at a time and beat in. Add milk, a little at a time. Remove bowl from mixer. Stir in noodles and raisins. Spoon mixture into greased deep, 3-quart baking pan. Sprinkle corn flakes over noodle mixture. Combine remaining sugar and cinnamon and sprinkle over corn flakes.
Bake 1 hour or until pudding is firm and knife inserted near center comes out clean. Remove from oven. Let set for 10 minutes before slicing.
Nutrition Information
Calories: 321 calories
Total Fat: 8.9 g
Cholesterol: 95 mg
Sodium: 148 mg
Total Carbohydrate: 50.9 g
Protein: 9.9 g
NO YOLKS Noodles Romanoff
"Creamy and comforting, this easy NO YOLKS® noodles Romanoff is sure to please the whole family."
Serving: 6 | Prep: 10 m | Cook: 20 m | Ready in: 30 m
Ingredients
12 ounces NO YOLKS® Extra Broad Noodles
2 cups sour cream
4 ounces half-and-half
1 teaspoon Worcestershire sauce
1/4 cup finely chopped green onions
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Direction
Prepare noodles according to package directions; drain.
In a large saucepan, combine sour cream, half-and-half and Worcestershire sauce. Stir over low heat until smooth and just warm. Add onions, parsley, salt, garlic powder and pepper. Stir in noodles. Serve topped with Parmesan cheese.
Nutrition Information
Calories: 420 calories
Total Fat: 19.9 g
Cholesterol: 44 mg
Sodium: 335 mg
Total Carbohydrate: 46.5 g
Protein: 12.5 g
NO YOLKS Tuna Noodle Casserole
"Nothing says comfort like a golden, bubbly, delicious tuna casserole made with always smooth, firm and delicious NO YOLKS® Noodles."
Serving: 6 | Prep: 10 m | Cook: 20 m | Ready in: 40 m
Ingredients
6 ounces NO YOLKS® Extra Broad Noodles
1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
2 ribs celery, chopped
1 1/2 cups frozen peas, thawed
1 small onion, chopped
1 teaspoon garlic powder
1 quart vegetable broth
Dash Worcestershire sauce
1 sprig fresh thyme
1 (8 ounce) package light cream cheese, softened
3 tablespoons all-purpose flour
2 (5 ounce) cans tuna, drained and flaked
1 cup shredded Cheddar cheese
Fresh ground black pepper to taste (optional)
Topping:
1 cup panko bread crumbs
1 tablespoon butter, melted
Salt and pepper, to taste
Direction
Combine topping ingredients and set aside.
Preheat oven to 400 degrees F. Add olive oil to a 7-quart stock pot, and sauté mushrooms, celery, onions and garlic powder for 3-4 minutes over medium heat. Add broth, Worcestershire sauce and thyme sprig and bring to a boil, stirring occasionally. Add cream cheese and noodles, stirring until creamy and smooth. Sprinkle flour over top of mixture. Stir and cook for 2 minutes, or until mixture begins to thicken. Fold in tuna and peas. Season with salt and pepper.
Pour into a 3-quart casserole dish. Sprinkle on Cheddar cheese and topping mixture. Bake uncovered 15 minutes. Remove from oven and let stand 10 minutes.
Nutrition Information
Calories: 483 calories
Total Fat: 19 g
Cholesterol: 59 mg
Sodium: 762 mg
Total Carbohydrate: 51.1 g
Protein: 29.9 g
NoFuss Turkey Noodle Soup
"Make good use of your leftover dark meat without the fuss of boiling the carcass. Simply pick through the carcass before you toss the bird and save the meat for a quick next-day soup. Serve with warm bread for a great hot meal on a cold winter day. I substitute fresh herbs wherever possible, but for a quick meal after the intense preparation of a whole turkey, dried herbs do nicely. If you don't have chipotle chili powder, regular chili powder can be substituted. The chipotle provides a very light smoky flavor in the background. White meat can be used, but your broth will be less flavorful. Leftovers freeze well. Use whatever type pasta you prefer."
Serving: 6 | Prep: 20 m | Cook: 45 m | Ready in: 1 h 5 m
Ingredients
1 (32 fluid ounce) container chicken stock
1 teaspoon dried summer savory
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon chipotle chile powder
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 tablespoon dried parsley
1/4 cup sherry
2 carrots, thinly sliced
1 tablespoon butter
2 stalks celery, sliced
1 onion, chopped
1 tablespoon minced garlic
1 pound cubed cooked dark-meat turkey
1 (8 ounce) package egg noodles
salt and ground black pepper to taste
Direction
Combine chicken stock, summer savory, basil, thyme, chipotle powder, salt, black pepper. parsley, and sherry in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes.
Melt butter in a skillet. Cook and stir celery, onion, and garlic in hot butter until onions are translucent, about 5 minutes; stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey is hot and has flavored the soup, about 30 minutes.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling wat
er, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain and add to soup. Season with salt and black pepper to serve.
Nutrition Information
Calories: 328 calories
Total Fat: 7.9 g
Cholesterol: 94 mg
Sodium: 1003 mg
Total Carbohydrate: 34 g
Protein: 28.6 g
Noodle Kugel Dairy
"This is a slightly sweet noodle pudding. It can be served as a side dish, at brunch, or after a fast such as Yom Kippur."
Serving: 8 | Prep: 15 m | Cook: 45 m | Ready in: 1 h 10 m
Ingredients
8 ounces wide egg noodles
2 extra-large eggs
1/4 cup white sugar
3 tablespoons butter, melted
1 cup low-fat whipped cottage cheese
8 ounces sour cream
1 pinch salt and ground black pepper to taste
2 tablespoons brown sugar, or 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 oven to 350 degrees F (175 degrees C). Spray a 1-quart baking dish with nonstick cooking spray.
In a bowl, mix together the eggs with white sugar until thoroughly combined, then stir in the melted butter, whipped cottage cheese, sour cream, salt, and pepper. Lightly mix in the noodles; spoon the kugel into the prepared baking dish. Sprinkle the top with brown sugar.
Bake in the preheated oven until the top has browned, about 40 minutes. Cool for 10 minutes before serving.
Nutrition Information
Calories: 287 calories
Total Fat: 13.2 g
Cholesterol: 103 mg
Sodium: 163 mg
Total Carbohydrate: 31.6 g
Protein: 10.7 g
Noodle Pudding
"This noodle pudding is a family favorite. The recipe has been passed to many friends. It can also be frozen and it travels well. Can be baked for 30 minutes, allowed to cool and then be frozen. Cut into serving size pieces before freezing. Defrost after freezing and then bake at 350 degrees for 30 minutes or until hot."
Serving: 20 | Prep: 30 m | Cook: 1 h | Ready in: 1 h 45 m
Ingredients
1 (16 ounce) package wide egg noodles
1 (16 ounce) package cottage cheese
1 (8 ounce) package cream cheese
1 pint sour cream
1 teaspoon vanilla extract
1 cup white sugar
6 eggs, beaten
1/2 cup butter, melted
2 cups graham cracker crumbs
1/2 cup butter, melted
1/2 cup white sugar
Direction
Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole 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.
Blend together cottage cheese and cream cheese until smooth. Mix in sour cream, vanilla, sugar and eggs. When noodles are done stir together 1/2 cup butter and noodles in a large bowl. Combine cheese mixture and noodles; Blend well. Place all in one large casserole dish.
To make the topping: Mix together graham cracker crumbs, butter and sugar until it looks like large crumbs. Sprinkle evenly over top of noodle mixture.
Bake at 350 degrees for 15 minutes. Lower oven to 325 degrees and continue baking for 45 minutes more. Allow to cool before cutting and serve warm.
Nutrition Information
Calories: 386 calories
Total Fat: 22.4 g
Cholesterol: 122 mg
Sodium: 276 mg
Total Carbohydrate: 37.6 g
Protein: 9.5 g
Noodles
"This is my sister's recipe which she cooked at a daycare she worked at years ago...it serves many, and kids love it! It is absolutely delicious."
Serving: 6 | Cook: 15 m | Ready in: 15 m
Ingredients
1 (16 ounce) package wide egg noodles
2 (5 ounce) cans chunk chicken, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
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.
Return pasta to pot with chicken, soup, garlic salt and pepper over medium heat. Heat through, 5 minutes.
Nutrition Information
Calories: 423 calories
Total Fat: 13.6 g
Cholesterol: 83 mg
Sodium: 1054 mg
Total Carbohydrate: 54 g
Protein: 20.4 g
Noodles Marmaduke
"This is an easy Stroganoff dish made with Burgundy wine. Simple, delicious and quick to make."
Serving: 4 | Prep: 20 m | Cook: 40 m | Ready in: 1 h
Ingredients
1/4 cup butter
1/2 cup sliced onion
1 clove garlic, minced
8 ounces fresh mushrooms, sliced
1 pound ground beef
1/2 cup Burgundy wine
3 tablespoons lemon juice
1 (10.5 ounce) can condensed beef consomme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups medium egg noodles
1 cup sour cream
1 tablespoon chopped fresh parsley for garnish
Direction
Melt the butter in a large skillet over medium heat. Add the onions, garlic and mushrooms; cook and stir until lightly browned. Crumble in the ground beef, and cook until no longer pink. Drain excess grease.
Stir in the Burgundy wine, scraping any bits of food from the bottom of the pan to flavor the sauce. Then stir in the lemon juice, beef consomme, salt and pepper. Simmer uncovered for 15 minutes.
Mix the uncooked noodles into the skillet. Cover, and simmer for 10 minutes, or until noodles are tender. Remove from the heat and stir in the sour cream. Sprinkle parsley over the top and serve.
Nutrition Information
Calories: 555 calories
Total Fat: 38.1 g
Cholesterol: 141 mg
Sodium: 721 mg
Total Carbohydrate: 22 g
Protein: 26.6 g
Noodles Mexicana
"This has come to be my favorite winter comfort food. Ground beef, black olives, tomatoes, chili beans, noodles, and corn make for a great stew like meal. Serve with sour cream and tortilla chips! YUM!"
Serving: 8 | Prep: 15 m | Cook: 30 m | Ready in: 45 m
Ingredients
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 (11 ounce) can whole kernel corn, with liquid
1 (2.25 ounce) can sliced black olives, with liquid
1 (14.5 ounce) can tomatoes with juice, chopped
1 (15 ounce) can chili beans, drained
1/2 cup chopped green onions
1 (1.25 ounce) package taco seasoning mix
1/2 teaspoon salt
1 (16 ounce) package uncooked egg noodles
1/2 cup sour cream, for topping
Direction
In a large skillet over medium heat, cook the ground beef, onion, and garlic until beef is evenly brown. Drain.
Mix the corn, olives, tomatoes, chili beans, and green onions into the skillet. Season with taco seasoning and salt. Cover, and cook 15 minutes.
Mix the egg noodles into the skillet. Cover, and continue cooking 12 minutes, or until egg noodles are tender. Top each serving with a dollop of sour cream.
Nutrition Information
Calories: 443 calories
Total Fat: 14.3 g<
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Cholesterol: 82 mg
Sodium: 1013 mg
Total Carbohydrate: 60.1 g
Protein: 21 g
Noodles Napoli
"This is a hearty family dish that my mother made for us on chilly nights! The Italian sausage makes it extra special."
Serving: 5
Ingredients
1 pound lean ground beef
1/2 pound Italian sausage
1 onion, chopped
1 clove crushed garlic
1 (8 ounce) package wide egg noodles
1 (4 ounce) jar diced pimento peppers, drained
1 (16 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cups water
1 cup shredded Cheddar cheese
Direction
Mix beef and sausage into 1 or 2 flat patties. In a large skillet over medium to medium-high heat, salt patties and brown well on each side. Remove meat and set aside.
Sauté onion and garlic in the drippings. Remove with a slotted spoon and add to the platter with the meat.
In the drippings, carefully brown a single layer of the raw noodles until golden, remove and do another layer until all are done.
Return all the noodles to the skillet with the garlic, onions, peppers, crushed tomatoes, tomato sauce and water. Break the meat patty into large chunks, gently stir all together and simmer 1/2 hour or so. Add a little water as the noodles absorb the juices. This should not be soupy, just thick and dry. Stir in the grated cheese and let it melt into the sauce. It sticks easily at this point, so don't overcook. This reheats well in a slow cooker or casserole.
