Egg and Noodles Casserole Recipes

Serves 15

Ingredients Prepared:

     2 lb egg noodles
     1 cup butter, softened
     10 eggs

How to Cook:

Cooking Noodles

Boil lightly salted water on a large pot and add egg noodles then cook for about 10 minutes until noodles tender, drain well.

Mix Dough
In a bowl mix together, cooked egg noodles, butter and eggs. Stir until all is blended, season as desired.

Baking

Preheat oven to 350 degrees F (175 degrees C). Pour in 2 9x9 inch baking pans. Bake for one hour.

Serves 4

     3 lb Chicken legs and chicken breasts

     10 1/2 oz. can cream of mushroom soup (undiluted)

     1 c. sour Half and Half

     3 tbsp. onion soup mix

     1/8 tsp. pepper

     3 oz. cooked chow mein noodles

Place chicken in baking pan, skin side up.

Combine soup, sour Half and Half and pepper. Spoon over chicken.

Bake at 350 degrees for 30 minutes. Sprinkle noodles over top. Bake 30 minutes longer.

Noodles with Baked Creamy Thigh Recipes

Serves 6

Ingredients Prepared:

   1/2 c. chopped dried beef
   12 chicken thighs, skinned
   1/4 lb. cream cheese, softened
   2 (10 1/2 oz.) cans cream or mushroom soup
   1 1/2 c. sour cream
   Chopped parsley
   Cooked buttered noodles 

How to Cook:

Preparing Chicken

Sprinkle dried beef into 3-quart casserole. Arrange chicken thighs, rounded side up, in casserole.

Mix Mushroom

Combine cream cheese, mushroom soup and sour cream. Beat until blended. Pour over aranged chicken thighs.

Bake Dough

Cover tightly with lid on foil and bake in preheated oven at 325 degrees for 2 hours. Remove lid and bake uncovered for 20 minutes. Sprinkle with parsley and serve on noodles.

Serves 4

Ingredients Prepared:

   1 can cream of chicken soup
   1/2 c. milk
   2 c. cut up chicken 

   2 c. cooked noodles
   2 tbsp. chopped pimento
   1 tbsp. chopped parsley
   2 tbsp. buttered bread crumbs

How to Cook:

Mix Noodles

Blend soup and milk in 1 1/2 quart casserole dish. Meanwhile with stirring ocasionaly, add in chicken, noodles, pimento and parsley. Stir again until mixture are blended

Bake and Serving

Prepare oven and bake at 350 degrees for about 25 minutes. Stir and top with crumbs and bake 10 minutes more. Serving in 4 cups

Ingredients Prepared:

   1 lb. chicken (boiled tender & flaked)
   1 c. chopped green peppers
   1 c. chopped onion
   1 c. chopped celery
   1 stick butter
   1 can cream of mushroom soup
   1/2 lb. cheddar cheese, cubed
   1 (6 oz.) can mushrooms
   1 (8 oz.) pkg. green spinach noodles
   1 c. crushed cheese crackers

How to Cook:

Cooking Chicken

In saucepan with boiling water cook chicken until tender and flaked. Skim left chicken stock and save.

Saute Ingredients and Mix Chicken

Saute peppers, onions, and celery. Add soup. Stir in cheese, add mushrooms and chicken.

Cooking Noodles

Boil noodles in stock. When tender, combine with chicken mixture and top with crushed cheese crackers. Bake at 350 degrees for 30 minutes.

Baked, Chicken over Noodles Recipes

Ingredients Prepared:

   2 lbs. chicken parts
   1 tbsp. melted butter
   1 an chicken broth
   1/2 c. water
   2 tsp. Italian salad dressing mix (dry)
   1 tsp. sesame seed
   3 c. uncooked medium noodles
   Paprika

How to Cook:

Bake Chicken

In 2-quart shallow baking dish (12 x 8 x 2) arrange chicken, skin-side down. Pour butter over. Bake at 400 degrees for 20 minutes. Remove chicken.

Bake mixture of chicken and noodles

On mixture of broth, water, Italian dressing mix, and noodles. Arrange chicken, skin-side up, and sprinkle with paprika and sesame seed. Bake covered 40 minutes more or until done. Stir noodle mixture before serving.

Serves 8

     1 1/2 pounds lean ground beef

     1 onion, chopped

     2 cloves garlic, minced

     1 tablespoon chopped fresh basil

     1 teaspoon dried oregano

     2 tablespoons brown sugar

     1 1/2 teaspoons salt

     1 (29 ounce) can diced tomatoes

     2 (6 ounce) cans tomato paste

     12 dry lasagna noodles

     2 eggs, beaten

     1 pint part-skim ricotta cheese

     1/2 cup grated Parmesan cheese

     2 tablespoons dried parsley

     1 teaspoon salt

     1 pound mozzarella cheese, shredded

     2 tablespoons grated Parmesan cheese

In a skillet over medium heat, brown ground beef, onion and garlic, drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste.  Simmer for 30 to 45 minutes, stirring occasionally.

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente (tender enough but still firmly), drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

Bake in the preheated oven 30 minutes. Before serving let stand 10 minutes.

Serves 6

     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 (6 ounce) cans tuna, drained and flaked
     1 cup frozen peas, thawed
     3 tablespoons bread crumbs
     2 tablespoons butter, melted
     1 cup shredded Cheddar cheese

Preparing

First preheat oven to 375 degrees F / 190 degrees C. With 1 tablespoon butter, basting  the medium baking dish.

Cooking Noodle

Boil a large pot of lightly salted water. Add egg noodles, cook for 8 to 10 minutes, until tender, and drain.

Stir-fry Mushrooms

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.

Making Sauce

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.

Baking

Transfer the sauce and mixed noodles 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.

Serves 4

Ingredients Prepared:

     1/2 cup chopped celery
     1/4 cup chopped onion
     2 tablespoons butter
     1 can (approx. 7 ounces) tuna, undrained, flaked
     1 can condensed cream of mushroom soup
     1/2 cup mayonnaise
     1 cup milk
     1 can (4 ounces) sliced mushrooms, drained
     1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
     1 tablespoon chopped pimento
     8 ounces noodles, cooked and drained
     1/2 cup bread crumbs, tossed with 1 to 2 tablespoons melted butter

Cooking Tuna

In a large skillet, melt butter; stir-fry onion and celery until tender. Stir in tuna, soup, mayonnaise, milk, mushrooms, parsley, and pimento.

Mix Tuna and Noodle

After cooking noodles according to package directions, then in a 2-quart buttered casserole, combine noodles and the tuna mixture. Topping with buttered bread crumbs.

Bake Noodle Tuna  Mixture

Bake at 350° for 25 to 30 minutes, until lightly browned, hot, and bubbly. And the tasty Casserole ready to enjoyed

     1 1/2 pounds lean round steak, cut into 1-inch cubes
     2 tablespoons vegetable oil
     1/2 cup water
     2 beef bouillon cubes or equivalent base or granules
     1 teaspoons salt
     1/2 teaspoon ground cardamom
     1/4 teaspoon pepper
     1 tablespoon lemon juice
     8 ounces medium noodles
     1 1/2 to 2 cups cooked green beans
     3 medium tomatoes, cut in wedges
     dash sugar, if desired
     salt and pepper
     1 tablespoon chopped parsley, optional 

Cook the Beef

First heat oil in a large skillet over medium-high, add beef cubes and brown quickly. Stir in water, bouillon or base, 1 teaspoon salt, cardamom, 1/4 teaspoon pepper, and lemon juice. Cover and simmer for 20 to 30 minutes, until beef is tender.

Cooking Noodle

Take noodles and cook according to package directions, drain. Place noodles in a buttered 2 1/2 to 3-quart baking dish. Spoon cooked green beans around the edge of baking dish. Spoon beef mixture into the middle, then pour juices over all. Arrange tomato wedges over the green beans then sprinkle with a little sugar, salt, and pepper.

Bake the Noodle Mixture

Cover tightly the mixture ingredients in the baking dish and bake at 350° for 30 minutes. Sprinkle with parsley just before serving.

Baked Creamy Chicken Noodles Recipes

Serves 4

Ingredients Prepared:

1 can cream of chicken soup
1/2 c. milk
2 tbsp. diced pimento
1 tbsp. chopped parsley
1/4 c. buttered bread crumbs
1 c. cooked, diced chicken
2 c. cooked noodles

How to Cook:

Blend All Ingredients

Mix soup and milk. Then add chicken, noodles, pimento, and parsley.

Bake Dough

Spoon into a 1 quart casserole. Sprinkle crumbs on top. Bake at 375 degrees for 25 minutes.