by Jack Lemmon
When stew is ready, pour over the noodles and serve hot.
Nutrition Information
Calories: 752 calories
Total Fat: 34.9 g
Cholesterol: 176 mg
Sodium: 1095 mg
Total Carbohydrate: 64.1 g
Protein: 43.2 g
Slow Cooker Beef Stroganoff II
"A delicious beef stroganoff recipe for the slow cooker. This one uses round steak and golden mushroom soup mixed with egg noodles and sour cream. Very simple to assemble and the slow cooker does the work for you."
Serving: 6 | Prep: 10 m | Cook: 8 h 40 m | Ready in: 8 h 50 m
Ingredients
2 tablespoons vegetable oil
1 1/2 pounds round steak, cubed
1/4 cup all-purpose flour for coating
2 (10.75 ounce) cans condensed golden mushroom soup
3 1/2 cups water
3 cubes beef bouillon
1 cup sour cream
1 (16 ounce) package egg noodles
Direction
Heat oil in a large skillet over medium high heat. Roll the beef in flour and sauté in the hot oil until well browned, about 5 minutes.
Transfer the meat to the slow cooker and top with the soup, water and bouillon.
Cook on high setting for 8 hours. Stir in the sour cream during the last 30 minutes.
Cook the egg noodles according to package directions. Serve the meat over the noodles.
Nutrition Information
Calories: 719 calories
Total Fat: 32.8 g
Cholesterol: 149 mg
Sodium: 1058 mg
Total Carbohydrate: 66.1 g
Protein: 38.6 g
Slow Cooker Chicken and Noodles
"This is a wonderfully easy soup to cook while at work or on a busy day! This can be 'soupy' with more broth; or sometimes I like to thicken the juice with a little water and cornstarch mixture and let cook till thick. Then it is good served over mashed potatoes! Enjoy!!"
Serving: 6 | Prep: 30 m | Cook: 8 h | Ready in: 8 h 30 m
Ingredients
4 skinless, boneless chicken breast halves
6 cups water
1 onion, chopped
2 stalks celery, chopped (optional)
salt and pepper to taste
1 (12 ounce) package frozen egg noodles
Direction
Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.
When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.
Nutrition Information
Calories: 311 calories
Total Fat: 3.5 g
Cholesterol: 93 mg
Sodium: 81 mg
Total Carbohydrate: 42 g
Protein: 26.4 g
Smoked Paprika Goulash for the Slow Cooker
"This is a very rich and flavorful beef dish with a thick, red, smoky tasting sauce. Great for making a day ahead and reheating. Instead of noodles, you can serve over rice or potatoes."
Serving: 8
Ingredients
1 tablespoon vegetable oil
3 onions, sliced
3 cloves garlic, chopped
1/4 cup smoked Spanish paprika
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
3 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
1 1/2 cups water
1 (6 ounce) can tomato paste
1 (10 ounce) package egg noodles
1/2 cup sour cream (optional)
8 sprigs fresh parsley (optional)
Direction
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at the edges, 8 to 10 minutes. Add the garlic and cook for one minute. Transfer mixture to a slow cooker. Cover and set cooker to Low.
Mix together paprika, salt, and pepper in a large bowl. Toss the meat cubes in the paprika mixture until evenly coated.
Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape the browned bits from the pan; pour liquid into the slow cooker. This prevents the paprika from burning when you brown the next batches of beef. Add another tablespoon of oil to the skillet and cook the next batch the same way; repeat for the third batch.
Stir the tomato paste and the rest of the water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles, and cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.
Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.
Nutrition Information
Calories: 642 calories
Total Fat: 28 g
Cholesterol: 182 mg
Sodium: 795 mg
Total Carbohydrate: 38 g
Protein: 59.1 g
Spicy and Creamy Chicken Pasta
"A delicious spicy, but not too spicy, creamy chicken pasta! Easy to make! Serve with crescent rolls."
Serving: 6 | Prep: 15 m | Cook: 25 m | Ready in: 1 h 40 m
Ingredients
1/4 cup cider vinegar
1/4 cup vegetable oil
2 teaspoons seasoned salt
1 teaspoon red pepper flakes
1 teaspoon monosodium glutamate (such as Ac'cent®) (optional)
1/2 teaspoon ground black pepper
1/4 teaspoon salt
4 skinless, boneless chicken breast halves - cut into chunks
2 tablespoons vegetable oil
1 cup heavy whipping cream
1 (8 ounce) package egg noodles
Direction
Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 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. Gently stir cooked noodles into skillet with chicken and cream sauce.
Nutrition Information
Calories: 494 calories
Total Fat: 31.9 g
Cholesterol: 130 mg
Sodium: 548 mg
Total Carbohydrate: 28.4 g
Protein: 22.5 g
Spicy Noodles Malay Style
"Spicy and simply devilish, a kick start on Malay cuisine. Remember to set water at the side 'cause you're on fire!!!"
Serving: 4 | Prep: 15 m | Cook: 35 m | Ready in: 50 m
Ingredients
1 (12 ounce) package uncooked egg noodles
3 tablespoons olive oil
1 teaspoon finely chopped garlic
1/2 bunch fresh spinach, stems removed, chopped
1/4 cup chile paste
3 tablespoons ketchup
1 egg
1/2 teaspoon white sugar
1/4 cup water
salt and pepper to taste
1/2 cup fresh bean sprouts
1/2 cup green peas
Direction
Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
Heat the oil in a skillet over medium heat, and sauté the garlic about 1 minute. Stir in the spinach, and cook about 1 minute. Mix in the cooked egg noodles, chile paste, and ketchup, and toss until well coated.
Make a hole in the center of the noodle mixture. Place the egg in the center, and scramble, tossing with the noodles just before egg is finished cooking.
Mix the sugar and enough water to keep the mixture moist into the skillet. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through.
Nutrition Information
Calories: 506 calories
Total Fat: 17.4 g
Cholesterol: 117 mg
Sodium: 346 mg
Total Carbohydrate: 76.7 g
Protein: 16.2 g
Spinach Cheese Pasta
"My children love spinach because of this dish! Makes a fast, easy, and delicious supper. Add slices of grilled chicken breast if you have meat lovers in the family. My husband and mother love it, too!"
Serving: 8 | Prep: 15 m | Cook: 10 m | Ready in: 25 m
Ingredients
1 (16 ounce) package extra wide egg noodles
1/3 cup extra virgin olive oil
2 cloves garlic, pressed
1 1/2 (10 ounce) packages frozen chopped spinach
1 (8 ounce) container cottage cheese
1 (3 ounce) package finely grated Parmesan cheese
Direction
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 return to the pot.
Heat the olive oil in a skillet, and cook the garlic and spinach 3 to 5 minutes, until well coated. Transfer to the pot with the drained pasta. Toss in the cottage cheese. Top with Parmesan cheese to serve.
Nutrition Information
Calories: 368 calories
Total Fat: 16.8 g
Cholesterol: 54 mg
Sodium: 320 mg
Total Carbohydrate: 38.9 g
Protein: 15.9 g
Spinach Kugel
"My grandmother always made this wonderful kugel at every family dinner. It is moist and delicious and VERY easy to make!"
Serving: 18 | Prep: 20 m | Cook: 1 h 10 m | Ready in: 1 h 30 m
Ingredients
1 (16 ounce) package egg noodles
6 eggs, beaten
8 ounces butter, melted
1 (16 ounce) container sour cream
2 (1 ounce) envelopes dry onion soup mix
1 teaspoon black pepper
4 (10 ounce) boxes frozen chopped spinach, thawed and drained
Direction
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Fill a large pot with lightly salted water; bring to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook the pasta until cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Combine the eggs, melted butter, sour cream, soup mix, and pepper in a large bowl. Stir in the cooked noodles, and drained spinach. Spoon into prepared baking dish.
Bake in preheated oven until hot and golden brown, about 60 minutes. Cover dish with aluminum foil if kugel begins to brown too quickly.
Nutrition Information
Calories: 287 calories
Total Fat: 18.4 g
Cholesterol: 113 mg
Sodium: 432 mg
Total Carbohydrate: 23.6 g
Protein: 8.8 g
Spring Vegetable Soup
"It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way."
Serving: 6 | Prep: 15 m | Cook: 45 m | Ready in: 1 h
Ingredients
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
1 medium potato, peeled and chopped
1/2 cup chopped broccoli
1/2 cup frozen corn
1/2 cup torn spinach
1/2 cup chopped fresh mushrooms
1/2 cup chopped carrots
1/4 cup chopped cabbage
2 (32 fluid ounce) containers chicken broth
6 ounces egg noodles
1 cup canned white beans
Direction
Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.
Nutrition Information
Calories: 245 calories
Total Fat: 4.9 g
Cholesterol: 28 mg
Sodium: 1452 mg
Total Carbohydrate: 41 g
Protein: 9.8 g
Steves Chicken Noodle Soup
"Easily made, this is a wonderfully flavorful chicken noodle soup that will cure any common disease and make your guests happy."
Serving: 12 | Prep: 20 m | Cook: 1 h | Ready in: 1 h 20 m
Ingredients
3 tablespoons vegetable oil
2 onions, diced
6 stalks celery, diced
6 carrot, diced
3/4 tablespoon chopped fresh rosemary
3/4 tablespoon chopped fresh tarragon
3/4 tablespoon chopped fresh thyme
3/4 tablespoon chopped Italian flat leaf parsley
4 quarts low-fat, low sodium chicken broth
3 1/2 cups cubed skinless, boneless chicken breast meat
1 (16 ounce) package egg noodles
salt and pepper to taste
Direction
In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
Nutrition Information
Calories: 276 calories
Total Fat: 6.6 g
Cholesterol: 65 mg
Sodium: 593 mg
Total Carbohydrate: 29.9 g
Protein: 23.2 g
Stroganoff Soup
"Homemade stroganoff turned soup."
Serving: 5 | Prep: 20 m | Cook: 2 h | Ready in: 2 h 20 m
Ingredients
1 (16 ounce) package dry egg noodles
1 1/2 pounds round steak, cut into small pieces
1 small yellow onion, diced
2 (10.75 ounce) cans condensed cream of mushroom soup
2 2/3 cups water
1 (16 ounce) container sour cream
1 teaspoon steak sauce
Direction
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 rinse under hot water.
In a large skillet, brown the round steak pieces with the onion to desired doneness.
In a slow cooker, combine the soup, 2 2/3 cup (or 2 soup cans) of water, sour cream and steak sauce. Mix until smooth. Add cooked steak pieces, onions and cooked noodles. Cook on low for 2 hours, or to desired taste and consistency.
Calories: 754 calories
Total Fat: 38.6 g
Cholesterol: 152 mg
Sodium: 903 mg
Total Carbohydrate: 70 g
Protein: 31.6 g
Sues Minestrone
"This is a good make-ahead recipe. In fact, I usually let it sit in the fridge for a few days before I reheat it! Feel free to experiment with the mixed vegetables. I use the Italian-style mixed veggies. Serve with warmed foccacia or French bread for dipping."
Serving: 8 | Cook: 40 m | Ready in: 40 m
Ingredients
1 pound ground beef
8 slices turkey bacon
1 (10.5 ounce) can beef broth
1 (11.5 ounce) can condensed bean with bacon soup
3 3/4 cups water
1 (8 ounce) can tomato sauce
1 tablespoon dried basil
1 tablespoon dried oregano
1 (10 ounce) package frozen mixed vegetables
1 (8 ounce) package egg noodles
Direction
In a large pot over high heat, combine the meat, bacon, consomme, soup, water, tomato sauce, basil and oregano. Bring to a boil and reduce heat to low. Cover and simmer for 10 minutes.
Add the vegetables and simmer for another 20 to 30 minutes. Add the egg noodles and simmer uncovered for another 10 minutes.
