Cook the noodles as directed in the recipe for Ukrainian LOKSHYNA (egg noodles).
Mix the drained noodles with the melted butter.
Mix in the ham and cheese.
Combine the egg, cream, and salt, and add to the mixture.
If the ham is very salty, reduce the salt or omit it.
Spoon into a buttered baking dish and top with the buttered bread crumbs.
Bake in a moderate oven (350 degrees F) for about 45 minutes, or until done.
Cook the noodles as directed in the recipe for Lokshyna.
Fry the chopped bacon until crisp, and add it along with the bacon fat to the noodles.
Sprinkle lightly with salt and mix well.
Combine the egg with the cream and cottage cheese.
Season to taste with salt.
Arrange alternate layers of the noodles and cheese mixture in a buttered baking dish.
Top with the buttered bread crumbs.
Bake in a moderate oven (350\u00b0F) for about 40 minutes.
Serve as a main dish with a vegetable salad.
aste. Pour sauce over the noodle and corned beef mixture; stir
Cook noodles as directed on package.
Drain well and add mushroom soup, evaporated milk and mushrooms.
Spread half of noodle mixture in bottom of 9 x 13-inch baking dish.
Sprinkle with layer of shredded cheese.
Spread on remaining noodles.
Sprinkle again with shredded cheese and top with buttered bread crumbs. Bake at 350\u00b0 until bubbly and slightly browned.
Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and cilantro.
Wash cucumber. Slice diagonally into 1/4\" thick slices. Slice into strips. Set aside.
Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.).
Add sugar and vinegar.
Add noodle to wok, stirring and tossing to mix until noodle is heated through.
Place on plates and surround with cucumber strips.
iquid.
If doubling this recipe to serve a crowd, brown
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Bring the water to a boil in a 6 to 8-quart saucepan.
Add the next 8 ingredients.
Mix well; continue cooking over medium heat. Add meat from the chicken (meat should be boned, skinned and veined).
Soup is better if the beginning 6 cups water is broth from stewing the chicken.
Extra can of soup may be added to stretch recipe.
Cook for approximately 30 minutes, until noodles and vegetables are done.
Makes approximately 10 to 12 servings.
In a buttered medium-size casserole dish, blend soup and milk.
Stir in cooked noodles, chicken and pimento.
Top with buttered bread crumbs.
Bake at 350\u00b0 for 30 minutes. Yield: 3 to 4 servings.
nd reserve for use in Noodle Soup; let them cool. Discard
Remove boiled chicken from bones; cool.
Put back in stock. Bring to boil.
Cook together until noodles are done.
Beat eggs until fluffy, combine with milk and cheese to hot chicken and noodle mixture.
Season with salt and pepper to taste.
Saute bread cubes in margarine.
Add to casserole leaving some bread cubes for top.
Pour into casserole dish sprayed with Pam.
Bake until brown or firm, about 1/2 hour at 350\u00b0.
Mix all ingredients except 1/2 cup of corn flakes.
Pour into buttered 9 x 12-inch baking dish.
Add a little chicken broth if needed.
Top with the other 1/2 cup of corn flakes.
Bake in oven 1 hour or in microwave for 20 minutes, turning every 5 minutes.
Throw all ingredients EXCEPT noodles in a pot to simmer until vegetables are tender or put in crockpot and let it cook on low all day. Cook noodles separately (so they don't absorb the veg. broth) and add last when vegetables are done cooking.
You can add any other vegetables your family likes (most people would probably like onions, but I'm out numbered 3-1 on the onions in my house) This recipe is so easy and very tasty!
Cook rigati 12 minutes; drain.
Cut up tomatoes, keeping juice; add seasonings.
Slice cheese in uniform slices.
Put a layer of noodles, then tomatoes, then cheese; continue until you end up with sauce and cheese.
Place cubed buttered bread over entire top of dish.
Bake in 325\u00b0 oven for 1 hour.
Season the pork chops; roll in flour and fry until brown.
Add the soup and water; cook until the meat is tender (about 3/4 hour).
Boil the noodles; drain and add meat, green pepper, pimento, grated cheese and corn.
Mix well.
Cover with buttered bread crumbs.
Bake for 45 minutes.
Will serve about 16.
Dip chicken in reserved chicken broth, then coat with bread crumbs; set aside.
Combine sour cream, egg, garlic and flour until smooth.
Add onion, spinach and 1/2 of cheese.
Spread in buttered baking dish.
Top with chicken and remaining bread crumbs.
Bake at 350\u00b0 for 35 minutes.
Top with remaining cheese and bake 10 to 15 minutes more.
Brown ground beef in skillet.
Season with onion powder, salt and pepper.
After browning, add cream of chicken soup; mix well.
Add one soup can full water and mix well.
Simmer on low 25 minutes.
Mix in cooked and drained noodles and transfer this to a buttered baking dish.
Finish this off with the bread cubes toasted in the 1 tablespoon of butter in a clean skillet.
Bake the casserole uncovered in 325\u00b0 oven for 25 to 30 minutes.
Blend soup and milk in a 6 cup casserole.
Mix in tuna, noodles, beans and onions; top with buttered bread crumbs (toast, butter and crumble).
Bake in a hot 400\u00b0 oven for 25 minutes or until bubbly hot.
Drain noodles.
Melt butter in saucepan.
Blend in flour and seasonings.
Stir in milk gradually.
Cook until thickened, stirring constantly.
Combine noodles, sauce and ham.
Pour into buttered 2-quart casserole.
Top with crumbs.
Bake at 350\u00b0 for 20 minutes.
Cook chicken and dice.
Cook noodles in chicken broth.
Saute celery and onion in butter.
Mix all ingredients, except bread crumbs, and put into a casserole dish.
Top with buttered bread crumbs.
Bake at 350\u00b0 for 30 minutes.