o your taste.
Put noodle mixture in a 1 1
Combine cottage cheese, apples, raisins and undrained pineapple.
Combine sugar and cinnamon.
Place 1/3 of cooked noodles in 9 x 13-inch pan.
Layer 1/2 of cheese mixture and 1/3 of cinnamon mixture.
Layer again 1/3 of noodles, 1/2 of cheese and 1/3 of cinnamon.
End with remaining noodles and brush with margarine.
Sprinkle with remaining cinnamon and bake at 350\u00b0 for 50 minutes.
1. Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
2. Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
3. Preheat oven to 375\u00b0. Lightly spray 9 x 12 casserole with butter flavored cooking spray.
4. Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then ...
In a medium sized pot combine stock, veggies and spices except parsley.
Bring to a boil and cook for 3 minutes.
Add the chicken and cook for 8-10 minutes or until tender.
Stir in parsley.
While chicken is cooking, cook the noodles in a large pot as per package directions.
Drain and add to soup.
Mix egg yolks, milk, salt, and baking powder until smooth.
Change to dough hook.
Add flour, about 5 cups, until dough separates from bowl.
Place on floured board; divide into 6 balls.
Knead each ball until no longer sticky.
Let stand 5 minutes.
Roll into paper thin sheets.
Let dry until no longer sticky but not crumbly; cut sheets into 2 inch strips.
Place strips on each other and cut into desired widths.
Cook chicken in water until tender.
Remove meat from bones. Add vegetables, seasonings and noodles.
Simmer until done.
Add water as needed.
Preheat oven to 350\u00b0.
Cook noodles; drain and cool.
Mix together beaten egg whites, cottage cheese, sour cream, sugar, vanilla, raisins and melted margarine; add cooked noodles.
Pour half of the mixture into a well-greased baking dish.
Place a few dots of margarine on this layer.
Put the rest of the mixture into baking dish.
Top with crumbled graham crackers or breadcrumb mixture.
Dot with more margarine.
Bake at 350\u00b0 for 35 to 40 minutes (or, if prepared ahead of time, bake for 30 minutes, then 15 minutes to ...
Brown beef in skillet.
Add onions and cook until tender, but not brown.
Add corn and soups, sour cream, pimento, salt and pepper.
Stir in noodles.
Spoon mixture into a 4 quart casserole dish.
(At this stage, casserole may be frozen and cooked later.) If desired, mix bread crumbs with butter and sprinkle over top. Bake at 350\u00b0 for 30 minutes.
In a 3-quart saucepan, combine the chicken, stock, carrots, celery, onions and oregano.
Bring to a boil over medium-high heat.
Lower the heat to medium and simmer 15 minutes or until the chicken is tender.
Preheat oven to 350\u00b0.
Cook noodles according to package directions, without salt.
Meanwhile, place milk, apples, water, cottage cheese, sugar and egg whites in blender container.
Blend until smooth.
Preheat oven to 350\u00b0. Cook noodles according to package directions. Drain noodles and leave in cooking pot. Add mushrooms, onion, tuna and cheese. Add salt and pepper to taste. Spray a 2-quart casserole dish or pan with butter-flavor Pam. Add tuna/noodle mixture. (If desired, 1 tablespoon butter or margarine can be added before baking.) Bake in preheated oven for 20 minutes or until done.
Boil noodles as directed.
Drain in colander.
Return them to warm pot and mix with margarine.
Mix all in pot or switch to a large bowl.
Combine cottage cheese, sour cream, eggs and apricot syrup in bowl.
Then mix with noodles.
Boil noodles until tender. Add margarine. Add salt and pepper to noodles while cooking. Pour into casserole dish. Add milk and cream of chicken soup. Stir. Add cut up boiled eggs, ham and cubed cheese. Mix well. Bake at 350\u00b0 for 30 minutes. I cover mine with foil.
Heat oil in a large saucepan over medium heat. Add mushrooms, onion, leek, and carrots.
Cook,stirring frequently for 5 minutes.
Add broth, potato, dill weed, paprika, and pepper. Bring mixture to a boil. Reduce heat to medium-low, cover and cook 40 minutes or until vegetables are tender.
Add noodles, cook 10 minutes.
Stir in ketchug and add salt and pepper to taste.
1. Chop all veggies and add to crock pot.2. add low sodium chicken broth and meat.3. you can use either raw chicken breasts or left over chicken or turkey.4. add seasonings to taste, i only use a sprinkling of lawrys seasoning salt because i want it to be low sodium.5. cover and cook on low for several hours.6. when you are ready to serve, add egg noodles ,stir and replace lid for about 10 to 15 minutes . dont over cook noodles, stir and serve. easy and tasty. For the seasoning powder , I use Mrs. Dash. I only use just a small sprinkle of the ...
Preheat oven to 350 degrees.
Cook egg noodles in accordance with the package then drain.
In a skillet, brown ground beef with onions. Drain off any fat.
In a 13 x 9 baking dish, combine the onion & beef mixture, cooked noodles, diced green pepper, pasta sauce, and hot sauce.
Bake uncovered for 35 minutes.
Cover with cheese and cook additional 10 minutes or until cheese is melted and bubbly.
In 3-quart saucepan, combine chicken stock, carrots, celery, onions and oregano.
Bring to a boil over medium high heat.
Lower heat to medium and simmer for about 15 minutes or until chicken is tender.
Remove chicken from pan and set aside for 5 minutes.
Cut or shred into bite size pieces.
While chicken is cooling, stir noodles into stock, cook until noodles are tender.
Stir in parsley and chicken.
Low-fat.
Preheat the oven to 350 degrees.
Cook the noodles accordign to the package directions, omiting the salt if desired.
Spray 9x13 inch baking dish with nonstick spray.
Spray a large nonstick skillet with nonstick spray and set over medium high heat.
Add the red onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes.
Add the beef to the onion/pepper mixture and cook till browned; drain off excess oil.
Combine the beef mixture, noodles, tomatoes, 3/4 cup of cheese, parsley and pepper in the baking ...
Cut chicken into bite sized pieces. Can brown first, then add water, or add water directly to pan with chicken and boil till done.
Stir in half a can of cream of chicken soup, chicken base, and noodles.
Cook until noodles are done and liquid is desired consistency.
*Note: Add more soup concentrate for thicker sauce, more water for thinner sauce. This recipe is VERY easy to adjust as needed.
*Optional: Add peas, green beans, or other veggies for a one dish meal.
efore cutting into thin strips (no wider than 1/4 inch