by Jack Lemmon
Ingredients
1 (8 ounce) package wide egg noodles
1 1/2 pounds sweet Italian sausage, sliced
3/4 cup white sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
4 apples - peeled, cored, and thinly sliced
2 tablespoons butter, cut into pieces
Direction
Preheat an oven to 350 degrees F (175 degrees C).
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.
Place a large skillet over medium-high heat; cook the sausages until completely cooked, 5 to 7 minutes.
Stir together the sugar and cinnamon in a small bowl.
Pour the melted butter into the bottom of a 9x13 inch baking dish; layer half of the cooked egg noodles into the bottom of the dish; top with half of the sausage slices and half of the apple slices; sprinkle about half of the cinnamon-sugar mix over the dish. Repeat layers with remaining noodles, sausage, apples, and cinnamon-sugar. Dot with the butter pieces.
Bake in the preheated oven until the apples are soft, 30 to 45 minutes.
Nutrition Information
Calories: 626 calories
Total Fat: 30.8 g
Cholesterol: 96 mg
Sodium: 1007 mg
Total Carbohydrate: 68 g
Protein: 20.6 g
Scarletts Chicken Cacciatore
"A great chicken dish full of veggies. You can have it for dinner tonight, or freeze it for later."
Serving: 6 | Prep: 30 m | Cook: 40 m | Ready in: 1 h 10 m
Ingredients
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cubed
1 small onion, diced
1/2 green bell pepper, diced
2 cups sliced fresh mushrooms
1 clove garlic, crushed
1 (28 ounce) can Italian-style crushed tomatoes
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons Italian seasoning
1 teaspoon dried basil
1 (8 ounce) package egg noodles
1/2 cup grated Parmesan cheese
Direction
Heat the oil in a large skillet over medium heat, and cook and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil, and reduce heat. Cover the skillet and simmer for 30 minutes.
While the chicken mixture is simmering, 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 noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.
Nutrition Information
Calories: 329 calories
Total Fat: 8.1 g
Cholesterol: 76 mg
Sodium: 836 mg
Total Carbohydrate: 37.8 g
Protein: 24.8 g
Sensational Chicken Noodle Soup
"Sometimes you just want a good, old-fashioned chicken noodle soup...no fancy ingredients...just great flavor. Give this version a try...all you need is 6 ingredients and 35 minutes to make a home-style soup that you'll really enjoy."
Serving: 4 | Prep: 10 m | Ready in: 35 m
Ingredients
4 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
Generous dash ground black pepper
1 medium carrot, peeled and sliced
1 stalk celery, sliced
1/2 cup uncooked medium egg noodles
1 cup shredded cooked chicken or turkey
Direction
Heat the broth, 1 generous dash ground black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.
Sensational Turkey Noodle Soup
"Here is a great idea for that leftover turkey! Combine it with a few simple ingredients to make a sensational soup that's incredibly good. It's a breeze to prepare, but one taste guarantees that this will become a soup time favorite recipe."
Serving: 4 | Prep: 10 m | Cook: 15 m | Ready in: 25 m
Ingredients
3 1/2 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth
1 medium carrot, peeled and sliced
1 stalk celery, sliced
1/2 cup uncooked medium egg noodles
1 cup cubed cooked turkey or chicken
Direction
Heat the broth, 1/8 teaspoon black pepper, carrot and celery in a 3-quart saucepan over medium-high heat to a boil.
Stir the noodles and turkey in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.
Nutrition Information
Calories: 94 calories
Total Fat: 2.4 g
Cholesterol: 35 mg
Sodium: 884 mg
Total Carbohydrate: 6 g
Protein: 12 g
ShowOff Stroganoff
"This recipe was handed down over several generations. Simply delicious! Serve over hot egg noodles. Enjoy!"
Serving: 6 | Prep: 15 m | Cook: 40 m | Ready in: 55 m
Ingredients
5 tablespoons olive oil, or more as needed
2 ounces butter
1 cup all-purpose flour
salt and ground black pepper to taste
1 pound beef chuck steak, cut across the grain into 1 1/2-inch-thin strips
1 (8 ounce) package button mushrooms
1/2 cup dry red cooking wine
1/2 cup beef broth
1 (8 ounce) package egg noodles
1 (15 ounce) jar Holland-style pearl onions, drained
1 1/2 cups sour cream
Direction
Heat olive oil and butter together in a skillet over low heat until smooth.
Whisk flour, salt, and pepper together in a shallow bowl. Coat beef strips in flour mixture, gently shaking off any excess flour.
Increase heat under skillet to medium. Add beef to skillet and cook and stir until browned, 1 to 2 minutes per side. Mix mushrooms into beef, adding more oil if pan is dry; cook and stir until mushrooms are lightly browned, about 5 minutes.
Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until liquid is reduced by half, 5 to 10 minutes. Add beef broth and return to a boil.
Cover skillet and cook until beef is tender, 20 to 25 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.
Mix onions into beef mixture; cook and stir until onions are warmed, 3 to 5 minutes. Remove skillet from heat and gently stir sour cream into beef mixture; serve over noodles.
Nutrition Information
Calories: 683 calories
Total Fat: 40.9 g
Cholesterol: 111 mg
Sodium: 314 mg
Total Carbohydrate: 58.4 g
Protein: 20.5 g
Shrimp and Asparagus
"This recipe is a delicious option for shrimp. Shrimp sauteed with asparagus and mushrooms
, tossed with egg noodles."
Serving: 8 | Prep: 20 m | Cook: 30 m | Ready in: 50 m
Ingredients
1 pound fresh asparagus
1 (16 ounce) package egg noodles
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1 cup butter
1 tablespoon lemon juice
1 pound medium shrimp - peeled and deveined
1 pound fresh mushrooms, thinly sliced
1/2 cup grated Parmesan cheese
salt and pepper to taste
Direction
In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
In a large saucepan, sauté garlic in the olive oil over medium-low heat until the garlic is golden brown.
Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.
Nutrition Information
Calories: 653 calories
Total Fat: 42.2 g
Cholesterol: 199 mg
Sodium: 340 mg
Total Carbohydrate: 45.4 g
Protein: 24.7 g
Silvers Savory Chicken and Broccoli Casserole
"This is an easy to make recipe that is great for potlucks, church gatherings, holidays, or outside gatherings. It is also a non-hassle recipe for you working folks, single folks, or even for kids to make! You can even make it ahead of time by preparing the casserole and then freezing it - for up to 3months! My family loves this casserole and we change things around in it, by adding or taking out different things. Have fun with it, and I would love to hear comments on what worked for you and what changes you made! Serve with dinner rolls or French bread and a salad!"
Serving: 6 | Prep: 20 m | Cook: 20 m | Ready in: 40 m
Ingredients
6 ounces egg noodles
3 tablespoons butter
1 yellow onion, chopped
1/4 cup all-purpose flour
1 1/2 cups chicken broth
3/4 cup milk
salt and pepper to taste
5 cups cooked, shredded chicken breast meat
1 (10 ounce) package chopped frozen broccoli, thawed
1 cup shredded Cheddar cheese
1 cup shredded provolone cheese
Direction
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain. Preheat oven to 400 degrees F (200 degrees C.) Grease a 9x13 inch casserole dish.
Melt butter in a large saucepan over medium heat. Sauté onion until tender, about 3 minutes. Mix in flour. Gradually stir in chicken broth. Slowly stir in milk, and cook, stirring, until sauce begins to thicken. Season with salt and pepper.
Place cooked noodles in the bottom of casserole dish. Arrange cooked chicken in an even layer over noodles. Place broccoli over the chicken. Pour sauce evenly over the broccoli. Combine cheeses, and sprinkle half over the casserole.
Bake in preheated oven for 20 minutes, or until the cheese melts. Remove from oven, and sprinkle with remaining cheese. Allow to set for 5 minutes, until cheese melts.
Nutrition Information
Calories: 580 calories
Total Fat: 28.6 g
Cholesterol: 164 mg
Sodium: 453 mg
Total Carbohydrate: 30.1 g
Protein: 49.4 g
Simple Beef Stroganoff
"This is a very simple and quick beef stroganoff that can be made after a busy day at work. It uses ground beef and mushroom soup!"
Serving: 4 | Prep: 20 m | Cook: 10 m | Ready in: 30 m
Ingredients
1 (8 ounce) package egg noodles
1 pound ground beef
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1 tablespoon garlic powder
1/2 cup sour cream
salt and pepper to taste
Direction
Prepare the egg noodles according to package directions and set aside.
In a separate large skillet over medium heat, sauté the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.
Nutrition Information
Calories: 679 calories
Total Fat: 40.5 g
Cholesterol: 159 mg
Sodium: 660 mg
Total Carbohydrate: 48.2 g
Protein: 28.7 g
Simple Beef Tips and Noodles
"This is one of my family favorites; it's a great starter recipe for using a pressure cooker. It is wonderful any time of year, but we like it best in the cooler weather. Very quick and easy to make after a day at work. It can also be made in a slow cooker."
Serving: 4 | Prep: 20 m | Cook: 30 m | Ready in: 1 h 5 m
Ingredients
2 tablespoons vegetable oil
1 pound cubed beef stew meat
1 large onion, diced
2 cloves garlic, minced
1 (8 ounce) package sliced button mushrooms
1 (32 ounce) carton beef stock
salt to taste
ground black pepper to taste
1 (8 ounce) package wide egg noodles
3 tablespoons cornstarch
1/2 cup cold water
Direction
Heat oil in the pressure cooker over medium-high heat and stir in beef cubes. Cook until the beef is browned on all sides; remove beef and set it aside. Drain and discard excess grease.
Lower the heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic and mushrooms and continue to cook about 5 minutes more, until garlic is fragrant but not brown.
Pour in beef stock, beef stew meat, and any accumulated drippings; season with salt and pepper. Return to high heat, seal the lid, and bring to full pressure.
Reduce the heat to low, maintaining full pressure, and cook for 20 minutes.
While the stew is cooking, bring a large pot of lightly salted water to a boil. Stir in noodles and cook until tender, stirring often, about 8 minutes. Drain and set aside.
Remove the pressure cooker from the heat and allow the pressure to drop naturally. Dissolve cornstarch into 1/2 cup of cold water. When the pressure has dropped, remove the lid and whisk in the cornstarch mixture. Bring the beef and mushrooms back to a boil and cook, stirring constantly, for 2 minutes or until the sauce has thickened. Pour the beef over the noodles and serve.
Nutrition Information
Calories: 518 calories
Total Fat: 17.1 g
Cholesterol: 107 mg
Sodium: 151 mg
Total Carbohydrate: 54.8 g
Protein: 35 g
Simple Hamburger Stroganoff
"I've always loved the taste of a good Stroganoff, but I hated the expense and preparation of beef tips or steak or roast beef to make it. So I created my own creamy Stroganoff."
Serving: 6 | Prep: 20 m | Cook: 10 m | Ready in: 30 m
Ingredients
1 (16 ounce) package egg noodles
1 pound lean ground beef
1 (.75 ounce) packet dry brown gravy mix
1 (8 ounce) package cream cheese
1 (6 ounce) can chopped mushrooms, with liquid
1/2 cup milk
1 (8 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup
Direc
tion
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 skillet over medium heat, brown the ground beef until no pink shows, about 5 minutes; drain fat.
Mix brown gravy, cream cheese, and mushrooms with hamburger, stirring until cream cheese melts. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.
Nutrition Information
Calories: 735 calories
Total Fat: 42 g
Cholesterol: 159 mg
Sodium: 1134 mg
Total Carbohydrate: 60.9 g
Protein: 28.9 g
Slow Cooker Beef Stew II
"Easy, quick and delicious. This stew is cooked in the slow cooker, so all you have to do is heat up some egg noodles and you've got dinner!"
Serving: 6 | Prep: 5 m | Cook: 10 h 30 m | Ready in: 10 h 35 m
Ingredients
2 pounds stew meat, trimmed and cubed
3 (10.75 ounce) cans condensed cream of chicken soup
1 (16 ounce) package egg noodles
Direction
Spray the inside of a slow cooker with the vegetable cooking spray. Add the meat and the soups to the slow cooker.
Cook on low setting for 8 to 10 hours.
Prepare noodles according to package directions.
