Creamy Noodle Bake

Creamy Noodle Bake

Yield: 4



Ease of Preparation: EasyPrep





Time: 20 minutes



Ingredients:



2 pounds (900 gms) Extra Lean Ground Beef
2 cans Tomato Soup (10 oz / 284 ml Each)
2 tsp Mrs.Dash Italian Seasoning
2/3 cup Water
3/4 lb. Broad Egg Noodles (340 gms) like No Yolk brand
2 cans Cream of Mushroom Soup (10 oz / 284 ml each)
1 x Soup Can Filled with 1% Milk
1/2 Mushroom Soup Mixture
1/3 Cooked Noodles
1/2 the Meat Sauce
1 cup Shredded Light Cheddar Cheese
1/3 Cooked Noodles
Remaining Mushroom Soup Sauce
Remaining Noodles
Remaining Meat Sauce
1 cup Shredded Mozzarella Cheese, Part-Skim





*it says it yields 4 but it made more than that. Landon and I ate it for dinner and then I had enough for Brian's lunch as well as 3 daycare kids lunch the next day and there is still 1/2 a casserole (9x13) left over.








I found this recipe at foodtv.ca. I found this site through an application on my blackberry for the food network and it happens to be out of Canada so some of the terms and measurements are a little different. I have found some other recipes I am going to be trying within the next week so check back for new recipes.

Pasta Pronto Italiano

I received my new Kraftfoods magazine in the maile the other day and I saw lots of recipes that look yummy! I decided to try this one the other night and I thought it was very good! I hope you think the same.

Spring 09

Prep Time: 5 min Total Time: 20 min Makes: 4 servings, 1-1/2 cups each

What You Need!

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 lb. lean ground beef
1 jar (15 oz.) pizza sauce
1/2 cup KRAFT Pizzeria Shredded Four Cheese

Make It!

PREPARE Dinner as on directed on package. Meanwhile, brown meat in large skillet; drain, if necessary.

ADD Dinner and pizza sauce; mix lightly. Sprinkle with shredded cheese; cover. Reduce heat to low; cook 2 min. or until shredded cheese begins to melt.

*this recipe is comlements of Kraft Food and Family*

Husband"s Delight

1 lb ground beef

1 garlic clove or 1/4 tsp garlic powder

1 tsp salt

1 tsp sugar

pepper to taste

2 sm cans tomato sauce

spring onions finely chopped

1-3oz pkg cream cheese

1 small carton sour cream

8 oz small noodles cooked and drained. ( I use egg noodles)

3/4 cup grated cheddar cheese

Brown beef, drain. Add next 5 ingredients. Cover and simmer about 15 min. Mix onions with cream cheese, sour cream, and noodles. Pour into greased baking dish, top with cheese. Bake for 20 minutes to heat through in 350 degree oven. Best if mixed and refrigerated overnight. May be frozen before cooking.

*I have made this many times, cooked and ate it right away and it is yummy. It is much better though the next day as left overs*

*This is almost like a homemade version of Hamburger Helper*

Simply Delicious Pasta Primavera

1/4 cup butter or margarine

1 envelope Lipton recipe secrets vegetable soup mix

1 1/2 cups milk

8 ounces linguine or spaghetti, cooked and drained

1/4 cup grated Parmesan cheese

In medium saucepan, melt Spread over medium heat; stir in Lipton® Recipe Secrets® Vegetable Soup Mix and milk. Bring just to a boil over high heat.

Reduce heat to low and simmer, stirring occasionally, 10 minutes or until vegetables are tender. Toss hot linguine with sauce and Parmesan cheese.

Serves 4

Prep Time 15 minutes

Cook Time 12 minutes

Rigatoni Chicken Round up

1/2 (16oz) box rigatoni
4 cups hot water
4 chicken bouillon cubes
6 tbsp margarine
6 tbsp all purpose flour
1 tsp paprika
1/8 tsp pepper
4 cups diced, cooked chicken
1 tbsp parsley flakes
5 slices American cheese (I use enough to cover the top of my dish)


preheat oven to 350. Prepare rigatoni according to package directions. Drain. Dissolve bouillon in water and reserve. In saucepan, melt margarine and stir in flour and seasonings. Slowly add water. Cook and stir over low heat until thickened. Add Chicken and noodles, tossing gently to mix. Put in greased 9x13 casserole and put the cheese on top. Bake until bubbly and cheese is melted.


*This recipe is not has hard as it may look in writing. It is a very delicious dish!*

Cold Chicken and Pasta

4-6 chicken breasts


2 to 2 1/2 cups water


6 oz vermicelli (or another thin pasta)

1 pint cherry tomatoes (optional)


2 chicken bouillon cubes


1/4 cup chopped onion


1 can small green peas, early peas (drained)








Dissolve bouillon in water. Simmer chicken and onion in bouillon until done, ~45 minutes. Strain to reserve broth. Remove chicken and allow to cool and chop coarsely. Break vermicelli in to 2 pieces. Add enough water to broth to cook pasta according to package directions.








DRESSING:


1 1/2 tbsp grated onion


1/3 cup oil


1 1/2 tbsp sugar


1 1/2 tsp dried basil


3 tbsp red wine vinegar


3 tbsp lemon juice


1 1/2 tbsp season salt








While pasta is cooking combine ingredients for the dressing mixing well. When pasta is done, drain thoroughly and mix with chicken and dressing. Add peas and toss. Refrigerate at least 2 hrs. Toss in tomatoes when ready to serve if using them.


*The picture shows ham instead of chicken, I haven't tried it with ham before*


** This recipe is complements of my Mom, Thanks**

Pierogi Casserole

3 sticks margarine

1 lb bowtie noodles cooked and drained

3 lg potatoes diced and cooked

1 lb Velveeta

1/2 onion (or to taste)

Preheat oven 350. Melt 1 stick margarine and put into a saucepan and mix with noodles. Mash potatoes with 1 stick margarine and Velveeta cheese. (Do not use milk when mashing potatoes). Mix mashed potatoes with noodles in a baking dish (9x13). Saute onions with last stick of margarine and pour over casserole. Bake covered 30 minutes if baking immediately, if refrigerated bake 1 hr.

Creamy Pasta and Vegetables

2 cups uncooked corkscrew-shaped pasta

1 cup broccoli flowerets 1 medium carrot, sliced

1 cup V8® 100% Vegetable Juice

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

1/4 tsp. garlic powder

1/4 tsp. ground black pepper

Directions:
Prepare pasta according to pkg. directions. Add broccoli and carrot for last 5 min. of cooking time. Drain.
Mix vegetable juice, soup, garlic powder, pepper and pasta mixture and heat through, stirring occasionally.

Chickenetti

1 cup chicken broth
16 oz pkg spaghetti, cooked
4-6 cups cubed chicken or turkey (it doesn't have to be cooked)
10 3/4 can cream of mushroom soup (cream of celery works too)
1 cup water
1/4 cup green peppers, chopped (I usually omit this ingredient)
1/2 cup diced celery
1/2 tsp. pepper
1 medium onion, grated (I use minced onion)
1/2 lb white, or yellow, American Cheese, cubed (I use Velveeta)

1. Put broth, noodles and chicken into crock pot.
2. In a large bowl, combine soup and water until smooth. Stir in remaining ingredients, then pour into crock pot.
3. Cover. Cook on low 2-3 hours if chicken is cooked, 4-6 if it is not.


VARIATIONS:
1. for a creamier dish, add an additional can of cream of chicken soup to step 2.
2. add 4 1/2 oz can chopped green chilies to step 2 for more zest.



*This recipe complements of Fix it and Forget it cook book*

Noodle Hamburger Dish

1 1/2 lbs. ground beef, browned and drained (i sometimes let the crock pot do the cooking of the meat)


1 green pepper diced (i usually omit this ingredient)


1 qt. whole tomatoes ( I use 3 cans, 15ozish, dice tomatoes)


10 3/4 oz can cream of mushroom soup (i use wal mart 98% fat free)


1 large onion diced (i use minced onion, just sprinkle a little in there)


1 1/2 tbsp Worcestershire sauce


8 oz. pkg noodles, UNCOOKED


1 tsp salt


1/4 tsp pepper


1 cup shredded cheddar cheese





1. Combine all ingredients except cheese in slow cooker.


2. Cover. Cook on high 3-4 hours.


3. Sprinkle with cheese before serving

* this dish reminds me of what some people may call goulash*

**This recipe complements of Fix it and Forget it Cook Book**

Paul Newman's Pasta Salad

1 ½ packages Spiral Pasta
1 26oz jar Newman’s own pasta sauce
½ cup Newman’s own olive oil & vinegar dressing
2 ½ cups broccoli
1 cup diced carrots
1 cup frozen peas (thawed)
1 cup sliced ripe olives
½ cup scallions



Cook pasta to package directions. Mix broccoli, carrots, peas, onions and olives in a large bowl. Add Newman’s pasta sauce and salad dressing and refrigerate for at least 3 hours. Serve at room temperature.

*when I made this recipe I did not add the olives or the scallions and I was very Yummy*