by Jack Lemmon
salt to taste
1 teaspoon dried thyme leaves
1 (12 ounce) package egg noodles
2 tablespoons salted butter
1/2 cup chopped fresh sage
2 cloves crushed garlic
1 tablespoon extra-virgin olive oil
2 cups frozen peas, thawed
1 lime, juiced
1 1/2 teaspoons salt
1 lime, juiced
Direction
Place the salmon pieces into a mixing bowl. Drizzle with 2 tablespoons of extra virgin olive oil, then toss with 4 cloves of crushed garlic. Refrigerate at least 30 minutes.
Preheat an oven to 350 degrees F (175 degrees C).
Line a baking sheet with aluminum foil. Place the salmon onto the foil, and season with salt and thyme. Fold the foil over the salmon to form a sealed pouch. Bake in the preheated oven until the salmon is no longer translucent in the center, 15 to 20 minutes.
Meanwhile, 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, then return to the cooking pot.
Melt the butter in a small saucepan over medium heat. Cook until the butter has browned lightly. Stir in the sage and garlic until the sage has wilted. Stir in 1 tablespoon of olive oil, the frozen peas, the juice of 1 lime, and 1 1/2 teaspoons of salt. Stir into the pasta, and place into a serving bowl. Remove the salmon from the foil, and place onto the pasta. Squeeze another lime over top to serve.
Nutrition Information
Calories: 527 calories
Total Fat: 20.1 g
Cholesterol: 108 mg
Sodium: 725 mg
Total Carbohydrate: 50.8 g
Protein: 35.3 g
Tofu Noodle Soup
"A simple and delicious twist on the traditional chicken noodle soup."
Serving: 8 | Prep: 20 m | Cook: 30 m | Ready in: 50 m
Ingredients
1 tablespoon vegetable oil
4 cups quartered red potatoes
1 (14 ounce) package extra-firm tofu, cubed
1 sweet yellow onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
4 cups water
2 cubes vegetable bouillon
1 (12 ounce) package fine egg noodles
1 1/2 cups broccoli florets
1 cup frozen peas
2 tablespoons chopped fresh parsley
1/2 teaspoon ground black pepper, or to taste
Direction
Heat vegetable oil in a large stockpot over medium heat; stir in potatoes, tofu, yellow onion, carrots, celery, and garlic. Cook and stir until vegetables are soft, about 10 minutes.
Pour water into stockpot, and add vegetable bouillon cubes; cover and bring to boil. Stir in egg noodles, broccoli florets, peas, parsley, and pepper; reduce heat to low, cover, and simmer until egg noodles are cooked through and broccoli is tender, about 15 minutes.
Nutrition Information
Calories: 305 calories
Total Fat: 6.2 g
Cholesterol: 35 mg
Sodium: 71 mg
Total Carbohydrate: 50.6 g
Protein: 13.3 g
Traditional Apple Noodle Kugel
"Sweet apple and noodle dish of east European origin. Kugels can be made in many flavors, both sweet and savory. Serve either warm or cold, as a side dish or a dessert. Like lasagna, kugel tastes better the day after it is made. Jonagold and Rome Beauty are two apple varieites ideal for this dish."
Serving: 9 | Prep: 20 m | Cook: 50 m | Ready in: 1 h 10 m
Ingredients
4 cups egg noodles
1 (8 ounce) package cream cheese, softened
1/4 cup brown sugar, or more to taste
1 (16 ounce) package cottage cheese
1 egg
2 egg whites
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 firm, tart apples - cored, quartered, and thinly sliced
Direction
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
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.
Beat cream cheese and brown sugar together in a bowl using an electric mixer until smooth and creamy; beat in cottage cheese, egg, egg whites, vanilla extract, cinnamon, and nutmeg until well combined. Fold noodles and apples into cheese mixture by hand; spread into the prepared pan.
Bake in the preheated oven until kugel is lightly browned and firm, 45 to 50 minutes.
Nutrition Information
Calories: 248 calories
Total Fat: 12.3 g
Cholesterol: 70 mg
Sodium: 300 mg
Total Carbohydrate: 22.5 g
Protein: 12.1 g
Tuna Cheese Mac
"A delightfully cheesy combination of tuna, egg noodles, and Cheddar cheese."
Serving: 5 | Prep: 5 m | Cook: 20 m | Ready in: 25 m
Ingredients
1 cup uncooked egg noodles
2 1/2 cups sharp Cheddar cheese, shredded
1/4 cup milk
1/4 cup butter
1/3 cup cottage cheese
2 tablespoons sour cream
1 (12 ounce) can tuna, drained
1 1/2 cups green peas
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.
In a saucepan over medium heat, combine cheddar cheese, milk, butter, cottage cheese, and sour cream; stir until melted.
Pour cooked noodles into the cheese mixture and stir until well mixed. Stir in canned tuna and green peas; heat thoroughly.
Nutrition Information
Calories: 535 calories
Total Fat: 35.2 g
Cholesterol: 129 mg
Sodium: 648 mg
Total Carbohydrate: 13.7 g
Protein: 40.3 g
Tuna Delicious
"A rich 'n creamy tuna pasta... try it.. that's all I can say!"
Serving: 4 | Prep: 20 m | Cook: 15 m | Ready in: 35 m
Ingredients
1 (8 ounce) package egg noodles
1 tablespoon vegetable oil
1 onion, chopped
1 (6 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) container sour cream
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.
In a large skillet over medium heat, fry onion in oil until browned. Mix in tuna and mushroom soup. Stir in sour cream and heat through. Mix together the cooked egg noodles and sauce and serve.
Nutrition Information
Calories: 470 calories
Total Fat: 23.1 g
Cholesterol: 78 mg
Sodium: 551 mg
Total Carbohydrate: 45.6 g
Protein: 20.5 g
Tuna Noodle Asparagus Casserole
"This is a good way to get the kids to eat asparagus."
Serving: 4 | Prep: 10 m | Cook: 35 m | Ready in: 45 m
Ingredients
1 (6 ounce) package wide egg noodles
1 (12 ounce) can white tuna in water, drained
1 (2.25 ounce) can sliced black olives
1 (10.75 ounce) can low-fat cream of mushroom soup
2 cups shredded sharp Cheddar cheese
5 dashes hot pepper sauce (such as Tabasco®), or to taste
ground black pepper to taste
1 (15 ounce) can asparagus spears,
drained and cut into thirds
Direction
Preheat oven to 350 degrees F (175 degrees C).
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.
Stir noodles, tuna, black olives, and cream of mushroom soup together in the bottom of a casserole dish. Add 2/3 cup Cheddar cheese, hot pepper sauce, and black pepper to the noodle mixture; mix. Gently fold asparagus into the noodle mixture. Sprinkle remaining Cheddar cheese over the dish.
Bake in preheated oven until hot and bubbly, about 30 minutes.
Nutrition Information
Calories: 566 calories
Total Fat: 24.4 g
Cholesterol: 123 mg
Sodium: 1134 mg
Total Carbohydrate: 41 g
Protein: 44.8 g
Tuna Noodle Casserole from Scratch
"No canned soup mix in this recipe! Mushrooms, onions, celery, and peas all go into this comfort casserole."
Serving: 6 | Prep: 30 m | Cook: 45 m | Ready in: 1 h 15 m
Ingredients
1/2 cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
8 ounces button mushrooms, sliced
1/4 cup all-purpose flour
2 cups milk
salt and pepper to taste
2 (5 ounce) cans tuna, drained and flaked
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese
Direction
Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Information
Calories: 546 calories
Total Fat: 31.2 g
Cholesterol: 121 mg
Sodium: 786 mg
Total Carbohydrate: 39.9 g
Protein: 27.2 g
Tuna Noodle Casserole I
"This is a quick and easy casserole, and has been a favorite for many years."
Serving: 4 | Prep: 10 m | Cook: 45 m | Ready in: 55 m
Ingredients
3 tablespoons chopped onion
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed tomato soup
1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1 1/2 cups egg noodles
1 1/4 cups shredded sharp Cheddar cheese
1 (5 ounce) can tuna, drained
Direction
Cook noodles in a pot of boiling water until done. Drain.
In a large skillet, sauté onion in oil. Add undiluted soup, chili powder, salt, and Worcestershire sauce. Simmer 5 minutes. Mix in noodles, 1 cup cheese, and tuna. Spoon into a greased 1 quart casserole dish.
Bake at 350 degrees F (175 degrees C) for 30 minutes. While still hot, sprinkle with remaining 1/4 cup cheese.
Nutrition Information
Calories: 353 calories
Total Fat: 19.9 g
Cholesterol: 67 mg
Sodium: 1020 mg
Total Carbohydrate: 22.1 g
Protein: 22.2 g
Tuna Noodle Casserole II
"A creamy classic, great to make for those busy nights when a time consuming recipe just isn't an option."
Serving: 5
Ingredients
1 (12 ounce) package egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup evaporated milk
1 (5 ounce) can tuna, drained
3 cups shredded American cheese
1/3 cup chopped onion
1/2 cup crushed potato chips
1 pinch paprika
Direction
In a large pot with boiling salted water cook egg noodles until al dente. Drain.
In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.
Nutrition Information
Calories: 683 calories
Total Fat: 33.1 g
Cholesterol: 143 mg
Sodium: 1543 mg
Total Carbohydrate: 60.6 g
Protein: 33.7 g
Turkey Noodle Soup Mix
"A gift for the holiday season when there is usually a lot of leftover turkey meat!"
Serving: 10 | Prep: 15 m | Ready in: 15 m
Ingredients
1/4 cup red lentils
2 tablespoons dried minced onion
1 1/2 tablespoons chicken bouillon granules
1/2 teaspoon dried dill weed
1/8 teaspoon celery seed
1/8 teaspoon garlic powder
1 bay leaf
1 cup uncooked medium egg noodles
Direction
In a small (1 pint), glass jar, layer from bottom to top, lentils, minced onion, bouillon, dill, celery seed, garlic powder, bay leaf and noodles. Seal jar.
Attach a card with the following instructions: Bring 8 cups water to boil in a large saucepan over high heat. Stir in jar of soup mix. Cover, reduce heat and simmer 15 minutes. Remove and discard bay leaf. Stir in 1 (10 ounce) package frozen mixed vegetables and 2 cups cooked, diced turkey meat. Cook 5 minutes more, or until vegetables and turkey are heated through and tender.
Nutrition Information
Calories: 33 calories
Total Fat: 0.3 g
Cholesterol: 3 mg
Sodium: 16 mg
Total Carbohydrate: 5.9 g
Protein: 1.8 g
Turos Csusza Pasta with Cottage Cheese
"This recipe is great for nights when you get home and need something to wind down. 'Turos Csusza' is a Hungarian dish I learned from my Dad last year when I turned twelve. It consists of bacon, egg noodles, sour cream, and cottage cheese. 'Elvezet!'"
Serving: 8 | Prep: 10 m | Cook: 15 m | Ready in: 25 m
Ingredients
1 (16 ounce) package egg noodles
3 1/2 slices smoked bacon
2 cups sour cream
1 (12 ounce) container cottage cheese
salt to taste
Direction
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain well.
Cook the bacon in a skillet over medium-high heat until crisp; drain, crumble, and set aside.
Place the drained noodles in a large baking dish. Stir the sour cream into the noodles. Spoon the cottage cheese evenly over the top of the noodle mixture. Sprinkle the crumbled bacon over the top; season with salt.
Bake in preheated oven until the cottage cheese softens, 3 to 5 minutes.
Nutrition Inform
ation
Calories: 438 calories
Total Fat: 22 g
Cholesterol: 87 mg
Sodium: 317 mg
Total Carbohydrate: 43.6 g
Protein: 16.5 g
UberBraten Kielbasa and Sauerkraut Casserole
"A true German/Polish dish that is simply 'Delish'! I sometimes use Swiss cheese in place of the Cheddar, which is a good switch as well! This is a casserole that is very inexpensive, simple and quick to make - and not to mention leftovers are the best the next day as well!!"
Serving: 6 | Prep: 20 m | Cook: 30 m | Ready in: 50 m
Ingredients
1 (12 ounce) package kluski (egg) noodles
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
3 cups milk
3/4 cup shredded Cheddar cheese
2 cups sauerkraut, drained
1 (16 ounce) package kielbasa sausage, cubed
1/2 cup dry bread crumbs
1/4 cup shredded Cheddar cheese
Direction
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Cook kluski noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and set aside.
