by Jack Lemmon
Melt butter in a large pot over medium heat. Whisk in flour, dry mustard, and black pepper; cook until smooth, about 2 minutes. Whisk in milk, a little at a time, and bring white sauce to a boil. Cook for 1 minute, whisking constantly, to make a smooth, thick sauce. Whisk 3/4 cup Cheddar cheese into sauce until melted.
Stir kluski noodles, sauerkraut, and kielbasa sausage into the sauce and transfer to a 3-quart casserole dish. Mix bread crumbs with 1/4 cup Cheddar cheese in a bowl and sprinkle over the casserole.
Bake in the preheated oven until casserole is heated through, about 20 minutes.
Nutrition Information
Calories: 770 calories
Total Fat: 45 g
Cholesterol: 158 mg
Sodium: 1252 mg
Total Carbohydrate: 61.1 g
Protein: 28.6 g
Ultimate Pasta
"This pasta is quick and easy to make! You can use any different kind of noodles you would like. Serve in bowls with some garlic bread."
Serving: 5 | Prep: 3 m | Cook: 12 m | Ready in: 15 m
Ingredients
1 (16 ounce) package egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup cubed processed cheese
2 tablespoons butter
1/4 cup milk
1 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.
In large saucepan over medium heat, combine mushroom soup, processed cheese, butter, milk, garlic powder, salt and pepper. Stir until cheese is melted. Stir in noodles and heat through.
Nutrition Information
Calories: 526 calories
Total Fat: 22 g
Cholesterol: 106 mg
Sodium: 889 mg
Total Carbohydrate: 64.2 g
Protein: 18.2 g
Venison Stroganoff
"This is an easy and very good recipe that my family loves, cooked with venison."
Serving: 4 | Prep: 15 m | Cook: 30 m | Ready in: 45 m
Ingredients
1 pound venison, cut into cubes
salt and pepper to taste
garlic powder to taste
1 onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (16 ounce) package uncooked egg noodles
1 (8 ounce) container sour cream
Direction
Season venison with salt, pepper and garlic powder to taste. Sauté onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.
Nutrition Information
Calories: 772 calories
Total Fat: 29.4 g
Cholesterol: 192 mg
Sodium: 1072 mg
Total Carbohydrate: 85.9 g
Protein: 40.4 g
Yummy Pork Noodle Casserole
"This is my Mom's pork noodle casserole. The added sour cream gives it a little twist on the usual version. The added red pepper and corn give it color and flavor. You can add and subtract any vegetables in this versatile recipe. This is one of my favorite comfort food recipes."
Serving: 6 | Prep: 15 m | Cook: 45 m | Ready in: 1 h
Ingredients
2 cups egg noodles
cooking spray
3 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped red bell pepper
2 (10.75 ounce) cans condensed cream of chicken soup
1/2 cup sour cream, or more to taste
2 cups shredded Cheddar cheese
1 (8 ounce) can whole kernel corn, drained
3 cups cubed cooked pork
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup dry bread crumbs (optional)
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 noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
Melt the butter in a skillet over medium heat. Stir in the onion, celery, carrots, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the noodles, cream of chicken soup, sour cream, Cheddar cheese, corn, and cooked pork, then season with salt and black pepper. Transfer mixture into the prepared baking dish. Sprinkle bread crumbs on top.
Bake in the preheated oven until bubbly, 30 to 35 minutes.
Nutrition Information
Calories: 580 calories
Total Fat: 32.9 g
Cholesterol: 142 mg
Sodium: 1575 mg
Total Carbohydrate: 32.9 g
Protein: 38.2 g
Chapter 3: Ramen Noodles
***
Asian Chicken Noodle Salad
"This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables."
Serving: 4 | Prep: 15 m | Cook: 10 m | Ready in: 25 m
Ingredients
1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar
1 tablespoon lemon juice
Direction
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.
Nutrition Information
Calories: 736 calories
Total Fat: 55.8 g
Cholesterol: 42 mg
Sodium: 1055 mg
Total Carbohydrate: 43.8 g
Protein: 20.4 g
Asian Coleslaw Light
"This Asian coleslaw is lightened up a bit by using only 3 tablespoons of olive oil and a sugar alternative like Splenda to make this kid friendly, flavorful crunchy salad. Try it with white or balsamic vinegar, too."
Serving: 6 | Prep: 15 m | Ready in: 2 h 15 m
Ingredients
1 (3 ounce) package beef ramen noodles
2 cups boiling water
3 tablespoons olive oil
3 tablespoons apple cider vinegar
3 tablespoons granular no-calorie sucralose sweetener (e.g. Splenda ®)
1 (16 ounce) bag coleslaw mix
6 green onions, chopped
1/2 cup sunflower seeds
Direction
Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften sli
ghtly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.
Nutrition Information
Calories: 135 calories
Total Fat: 9.2 g
Cholesterol: 6 mg
Sodium: 72 mg
Total Carbohydrate: 11.8 g
Protein: 1.5 g
Asian Salad
"This salad is appreciated by everyone because of its unique blend of flavors."
Serving: 10 | Prep: 20 m | Cook: 10 m | Ready in: 30 m
Ingredients
2 (3 ounce) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons sesame seeds
1/2 cup butter, melted
1 head napa cabbage, shredded
1 bunch green onions, chopped
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce
Direction
In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.
Nutrition Information
Calories: 374 calories
Total Fat: 32.3 g
Cholesterol: 24 mg
Sodium: 321 mg
Total Carbohydrate: 19.5 g
Protein: 4.7 g
Broccoli Slaw and Ramen Salad
"Chill this ramen broccoli slaw for an hour in its simple, sweet, and sour vinaigrette and you have a satisfyingly crunchy and easy coleslaw."
Serving: 4 | Prep: 10 m | Ready in: 1 h 10 m
Ingredients
1 (3 ounce) package ramen noodles, crushed, with seasoning packet
3/4 cup apple cider vinegar
2 tablespoons white sugar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (12 ounce) package broccoli coleslaw mix
1/2 cup dried cranberries (optional)
Direction
Whisk ramen noodle seasoning packet, vinegar, sugar, olive oil, salt, and pepper together in a bowl to make the salad dressing. Add ramen noodles and broccoli slaw; toss together. Let sit until flavors meld, 1 to 2 hours.
Nutrition Information
Calories: 149 calories
Total Fat: 4.4 g
Cholesterol: < 1 mg
Sodium: 416 mg
Total Carbohydrate: 25.6 g
Protein: 1.1 g
Cheesy Ramen Noodles
"This is an extremely simple and delicious spin on the typical ramen noodles that can be EASILY made in the college environment!"
Serving: 1 | Cook: 5 m | Ready in: 5 m
Ingredients
2 cups water
1 (3 ounce) package any flavor ramen noodles
1 slice American cheese
Direction
Bring water to a boil in a saucepan. Add ramen noodles and cook 2 minutes until tender. Pour out water, then stir in seasoning packet and cheese to serve.
Nutrition Information
Calories: 163 calories
Total Fat: 11.3 g
Cholesterol: 27 mg
Sodium: 733 mg
Total Carbohydrate: 7.9 g
Protein: 7.5 g
Chicken in Lemongrass Coconut Broth
"I made this soup after trying it at a Thai noodle house in my area. I just kept playing around with ingredients until I got something similar. I have the seasonings adjusted to my liking, however there is an adjustment guide in the footnotes if you would like a slightly different flavor. This soup is also good with rice or pasta, but ramen seems to be the favorite. You can use any flavor of ramen noodles."
Serving: 8 | Prep: 20 m | Cook: 25 m | Ready in: 45 m
Ingredients
1 fresh lemongrass stalk, outer leaves removed
2 quarts chicken stock
1/2 cup minced fresh ginger, divided
4 fresh kaffir lime leaves
1 tablespoon minced garlic
1 tablespoon Sriracha chile sauce
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch strips
1/2 cup fresh cilantro, bundled
2 (14 ounce) cans coconut milk
3 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon fish sauce
6 (3 ounce) packages ramen noodles (exclude seasoning packets)
2 large carrots, shredded
1 cup chopped tomatoes
3 green onions, chopped
1/4 cup chopped fresh cilantro, or to taste
Direction
Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.
Nutrition Information
Calories: 551 calories
Total Fat: 24.2 g
Cholesterol: 45 mg
Sodium: 1646 mg
Total Carbohydrate: 56.5 g
Protein: 29.8 g
Chinese Broccoli Slaw
"This recipe was passed around for years in my Grandmother's beauty salon. She took it to every church supper. It was on the table every Thanksgiving and Christmas."
Serving: 8 | Prep: 15 m | Cook: 10 m | Ready in: 40 m
Ingredients
1/4 cup butter
2 (3 ounce) packages Oriental-flavor ramen noodle soup, seasoning packet reserved
1/2 cup slivered almonds
1/4 cup sesame seeds
1 (16 ounce) package broccoli coleslaw mix
1/2 cup chopped green onion
1/2 cup salad oil
1/4 cup apple cider vinegar
1/2 cup white sugar
2 tablespoons soy sauce
Direction
Preheat an oven to 350 degrees F (175 degrees C).
Melt butter in a microwave-safe bowl in the microwave. Crush the ramen noodles into small pieces; stir the crushed noodles, almonds, and sesame seeds into the butter. Spread the mixture onto a baking sheet.
Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
Toss together the coleslaw mix and the green onion in a large bowl.
Whisk together the salad oil, vinegar, sugar, soy sauce, and reserved seasoning packets in a separate bowl; stir the noodle mixture into the dressing. Pour the dressing over the coleslaw mix and toss to coat.
Nutrition Information
Calories: 399 calories
Total Fat: 28.5 g
Cholesterol: 15 mg
Sodium
: 711 mg
Total Carbohydrate: 32.4 g
Protein: 4.7 g
Chinese Cabbage Salad I
"A delicious salad with a variety of tastes and textures. Uses packaged salad mixes."
Serving: 12 | Prep: 15 m | Cook: 10 m | Ready in: 25 m
Ingredients
1 (3 ounce) package ramen noodles, crushed
10 ounces cashew pieces
1 (16 ounce) package shredded coleslaw mix
1 bunch green onions, chopped
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce
Direction
In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.
Nutrition Information
Calories: 290 calories
Total Fat: 21.3 g
Cholesterol: 3 mg
Sodium: 263 mg
Total Carbohydrate: 22.8 g
Protein: 4.6 g
Chinese Cabbage Salad II
