3 tbsp. olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped
1 can Campbell's Condensed Cream of Mushroom Soup
1/4 cup thinly sliced sun-dried tomatoes
1 tbsp. red wine vinegar
2 tbsp. chopped fresh basil leaves
4 cups hot cooked extra wide egg noodles
1/4 cup shredded Parmesan cheese
1. Heat 2 tbsp oil in skillet over medium-high heat. Add chicken and cook 10 minutes or until well browned on both sides. Remove chicken from skillet.
2. Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 2 minutes. Stir soup, water, tomatoes, vinegar and basil in skillet.
3. Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 minutes or until chicken is cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese and thinly sliced basil, if desired.
Prep: 10 minutes Cook 20 minutes. Makes 4 servings
Showing posts with label noodles. Show all posts
Showing posts with label noodles. Show all posts
Thursday, June 28, 2012
Friday, September 23, 2011
Spiced Noodle and Apple Pudding
2 medium-size apples, cored, and finely chopped
1 cup seedless golden raisins
1/2 cup sour cream
2 large eggs, beaten
1/2 cup (1/2 stick) butter, melted
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Salt and black pepper to taste
1. Preheat the oven to 350 degrees. Butter a 2-quart casserole and set aside.
2. In a large pot of boiling salted water, cook the noodles according to package directions till just tender, drain, and transfer to a large mixing bowl. Add all the remaining ingredients to the noodles and toss till well blended.
3. Scrape the mixture into the prepared casserole and bake till the top is crisp and nicely browned, about 45 minutes.
Vegetarian Noodle Casserole
6 ounces egg noodles
3 tablespoons butter
1 medium-size onion, chopped
1 celery rib, chopped
1 small red bell pepper, seeded and chopped
1/2 cup coarsely chopped broccoli florets
1/2 cup coarsely chopped yellow squash
3/4 cup milk
1 cup shredded sharp cheddar cheese
Salt and black pepper to taste
1/4 cup dry bread crumbs
2 tablespoons butter, melted
1. In a large pot of boiling salted water, cook the noodles according to package directions till just tender, drain, and transfer to a large mixing bowl.
2. Preheat oven to 350 degrees. Butter a 2-quart casserole and set aside.
3. In a large heavy skillet, melt the butter over moderate heat, add the onion, celery, bell pepper, broccoli, and squash and cook, stirring till the vegetables soften, abut 8 minutes. Reduce the heat to low, add the milk and cheese, season with salt and pepper, and stir till the cheese melts. Pour the mixture over the noodles and toss till well blended.
4. Scrape the mixture into the prepared casserole, cover, and bake for 15 minutes.
5. In a small mixing bowl, combine the bread crumbs and melted butter, toss well, spoon evenly over the top of the casserole, and continue to bake uncovered, till slightly crusty on top, 15-20 minutes.
Serves 6
3 tablespoons butter
1 medium-size onion, chopped
1 celery rib, chopped
1 small red bell pepper, seeded and chopped
1/2 cup coarsely chopped broccoli florets
1/2 cup coarsely chopped yellow squash
3/4 cup milk
1 cup shredded sharp cheddar cheese
Salt and black pepper to taste
1/4 cup dry bread crumbs
2 tablespoons butter, melted
1. In a large pot of boiling salted water, cook the noodles according to package directions till just tender, drain, and transfer to a large mixing bowl.
2. Preheat oven to 350 degrees. Butter a 2-quart casserole and set aside.
3. In a large heavy skillet, melt the butter over moderate heat, add the onion, celery, bell pepper, broccoli, and squash and cook, stirring till the vegetables soften, abut 8 minutes. Reduce the heat to low, add the milk and cheese, season with salt and pepper, and stir till the cheese melts. Pour the mixture over the noodles and toss till well blended.
4. Scrape the mixture into the prepared casserole, cover, and bake for 15 minutes.
5. In a small mixing bowl, combine the bread crumbs and melted butter, toss well, spoon evenly over the top of the casserole, and continue to bake uncovered, till slightly crusty on top, 15-20 minutes.
Serves 6
Blue Plate Noodle, Beef, and Cheese Casserole
1/2 pound egg noodles, cooked according to package directions and drained
6 scallions (white part and some of the green), chopped
2 pounds ground beef round
1 garlic clove, minced
One 15-ounce can crushed tomatoes
One 15-ounce can tomato sauce
1 teaspoon sugar
Salt and black pepper to taste
1/4 pound sharp cheddar cheese, shredded
One 8-ounce package cream cheese
One 8-ounce container sour cream
1. In a large mixing bowl, toss the noodles and scallions together.
2. Preheat the oven to 350 degrees. Grease a 2 1/2-quart casserole and set aside.
3. In a large skillet, combine the beef and garlic, breaking up the meat and cook over moderate heat until it's no longer pink. Drain off the fat, add the tomatoes, tomato sauce, and sugar, season with salt, pepper, and Tabasco, stir for 10 minutes, and remove from heat.
4. In a large mixing bowl, combine all but about 1 cup of the cheddar, the cream cheese, and sour cream and mix till well blended.
5. Spoon one-third of the meat sauce over the bottom of the prepared casserole, layer half the noodles and half the cheese mixture over the top, then repeat the procedure once more. Spoon the remaining sauce over the top, sprinkle the reserved 1 cup cheddar evenly over the sauce, and bake till bubbly and golden brown, about 30 minutes.
6-8 servings
6 scallions (white part and some of the green), chopped
2 pounds ground beef round
1 garlic clove, minced
One 15-ounce can crushed tomatoes
One 15-ounce can tomato sauce
1 teaspoon sugar
Salt and black pepper to taste
1/4 pound sharp cheddar cheese, shredded
One 8-ounce package cream cheese
One 8-ounce container sour cream
1. In a large mixing bowl, toss the noodles and scallions together.
2. Preheat the oven to 350 degrees. Grease a 2 1/2-quart casserole and set aside.
3. In a large skillet, combine the beef and garlic, breaking up the meat and cook over moderate heat until it's no longer pink. Drain off the fat, add the tomatoes, tomato sauce, and sugar, season with salt, pepper, and Tabasco, stir for 10 minutes, and remove from heat.
4. In a large mixing bowl, combine all but about 1 cup of the cheddar, the cream cheese, and sour cream and mix till well blended.
5. Spoon one-third of the meat sauce over the bottom of the prepared casserole, layer half the noodles and half the cheese mixture over the top, then repeat the procedure once more. Spoon the remaining sauce over the top, sprinkle the reserved 1 cup cheddar evenly over the sauce, and bake till bubbly and golden brown, about 30 minutes.
6-8 servings
Johnnie Marzetti
1/4 cup olive oil
1 1/2 pounds ground beef round
2 medium size onions, chopped
1/2 green bell pepper, seeded and chopped
1/2 pound fresh mushrooms, sliced
2 garlic cloves, minced
Salt and black pepper to taste
One 28-ounce can crushed tomatoes
1 teaspoon dried oregano, crumbled
One 12-ounce package medium-wide egg noodles
1/2 pound sharp cheddar cheese, shredded
3 ounces mozzarella cheese, shredded
1/4 cup dry bread crumbs
2 tablespoons butter, melted
1. In a large heavy skillet, heat the oil over moderate heat, add the beef, breaking it up with a fork, and stir for about 3 minutes. Add the onions, bell pepper, mushrooms, and garlic, season with salt and pepper, stir well, and continue to cook till the beef and vegetables are slightly browned, about 8 minutes. Add the tomatoes and oregano and stir till well blended. Bring to a simmer, cook about 15 minutes, and remove from the heat.
2. Preheat the oven to 350 degrees. Grease a 2-quart casserole and set aside.
3. In a large pot of boiling salted water, cook the noodles according to package directions till just tender and drain.
4. Spoon about half the meat sauce over the bottom of the prepared casserole, spread the noodles evenly over the sauce, and sprinkle half the cheddar over the top. Spoon the remaining sauce over the noodles, then sprinkle the remaining cheddar plus the mozzarella over the top.
5. In a small mixing bowl, combine the bread crumbs and melted butter, toss well, scatter the crumbs over the casserole, and bake till lightly brown, about 30 minutes.
Makes 6 servings.
1 1/2 pounds ground beef round
2 medium size onions, chopped
1/2 green bell pepper, seeded and chopped
1/2 pound fresh mushrooms, sliced
2 garlic cloves, minced
Salt and black pepper to taste
One 28-ounce can crushed tomatoes
1 teaspoon dried oregano, crumbled
One 12-ounce package medium-wide egg noodles
1/2 pound sharp cheddar cheese, shredded
3 ounces mozzarella cheese, shredded
1/4 cup dry bread crumbs
2 tablespoons butter, melted
1. In a large heavy skillet, heat the oil over moderate heat, add the beef, breaking it up with a fork, and stir for about 3 minutes. Add the onions, bell pepper, mushrooms, and garlic, season with salt and pepper, stir well, and continue to cook till the beef and vegetables are slightly browned, about 8 minutes. Add the tomatoes and oregano and stir till well blended. Bring to a simmer, cook about 15 minutes, and remove from the heat.
2. Preheat the oven to 350 degrees. Grease a 2-quart casserole and set aside.
3. In a large pot of boiling salted water, cook the noodles according to package directions till just tender and drain.
4. Spoon about half the meat sauce over the bottom of the prepared casserole, spread the noodles evenly over the sauce, and sprinkle half the cheddar over the top. Spoon the remaining sauce over the noodles, then sprinkle the remaining cheddar plus the mozzarella over the top.
5. In a small mixing bowl, combine the bread crumbs and melted butter, toss well, scatter the crumbs over the casserole, and bake till lightly brown, about 30 minutes.
Makes 6 servings.
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