Birds Creamy Egg Noodle And Beef Casserole Lite Bleu Food

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BIRD'S CREAMY EGG NOODLE AND BEEF CASSEROLE



Bird's Creamy Egg Noodle and Beef Casserole image

Make and share this Bird's Creamy Egg Noodle and Beef Casserole recipe from Food.com.

Provided by 2Bleu

Categories     One Dish Meal

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
2 tablespoons italian seasoning
16 ounces diced tomatoes, drained
12 ounces wide egg noodles
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces cream cheese, cubed
4 ounces cottage cheese
8 ounces sour cream
8 ounces cheddar cheese, shredded

Steps:

  • In a large skillet sauté ground beef with Italian seasoning. Drain, add the chopped tomatoes and set aside.
  • Begin cooking the egg noodles. While egg noodles are cooking, place in a large bowl the butter, salt, pepper, cream cheese, cottage cheese, and sour cream. Set aside.
  • As soon as the noodles are cooked, drain in colander, shake water out, and immediately pour into the bowl with cheese mixture. Mix to coat noodles and melt cheese.
  • Grease or spray a 9x13 deep dish lasagne pan. place half of noodle mixture into pan. Place 2/3 of the beef mixture on top. Sprinkle half the cheddar on top.
  • Add remaining noodle mixture. Finally, add remaining beef mixture and sprinkle with remaining cheddar. Bake in 350°F oven for 45 minutes.

ITALIAN CREAMY NOODLES



Italian Creamy Noodles image

I found this recipe in a cooking magazine. It quickly became a family favorite. Even with my picky son. It works well with beef, chicken and pork. Enjoy!

Provided by carol murray

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

8 ounces wide egg noodles
1/4 cup butter or 1/4 cup margarine, softened
1/2 cup half-and-half (I use non-fat)
1/4 cup grated parmesan cheese
2 1/4 teaspoons Italian salad dressing mix

Steps:

  • Cook noodles to desired tenderness; drain in colander.
  • Place butter or margarine in sauce pan used to cook noodles; add noodles and toss to coat.
  • Add the remaining ingredients and mix well.
  • Serve immediately.

NIMZ'S CREAMY CHICKEN SPAGHETTI (LITE-BLEU)



Nimz's Creamy Chicken Spaghetti (Lite-Bleu) image

This is a healthier version of Chef #88099's Recipe #219206 which we made for the 'Make it Healthier' tag game. We brought it down from 551 calories, 27 grams of fat, and 41.8 carbs. We omitted the olives and red pepper, used reduced-fat items, and changed the quantity of some items as well. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet. Please visit our homepage for more info.

Provided by 2Bleu

Categories     Chicken

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 18

1/2 tablespoon butter
1/4 cup chopped onion
1/4 cup chopped green bell pepper
4 garlic cloves, minced
2 cups cooked chicken, cut into bite size pieces
2 ounces fresh mushrooms, sliced
1 (10 ounce) can chopped tomatoes
4 ounces tomato sauce
1 tablespoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
6 ounces spaghetti, cooked
1/2 cup Mexican blend cheese, shredded
1/2 cup reduced-fat sharp cheddar cheese, shredded
1/2 cup fat-free parmesan cheese, shredded
1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
1 cup 2% low-fat milk
1/2 teaspoon paprika

Steps:

  • In a large skillet over medium heat, melt the butter and saute' onion, peppers and garlic until tender.
  • Add chicken, mushrooms, chopped tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Simmer uncovered, for 10-15 minutes.
  • Place 1/2 of the spaghetti in a medium sized casserole dish. Top with half the meat sauce mixture. Sprinkle with Mexican blend cheese.
  • Repeat layer of spaghetti and meat sauce. Sprinkle with cheddar cheese then the Parmesan cheese.
  • Mix together the soup and milk. Pour evenly over casserole. Sprinkle with paprika to garnish.
  • Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.

Nutrition Facts : Calories 344.9, Fat 12.8, SaturatedFat 5.4, Cholesterol 57.9, Sodium 939.6, Carbohydrate 33.2, Fiber 2.2, Sugar 5.8, Protein 23.9

ROAST BEEF DINNER ENCHILADAS (LITE-BLEU)



Roast Beef Dinner Enchiladas (Lite-Bleu) image

A great dinner all rolled up into one and baked in a casserole dish. This is a great recipe for using up leftovers, and looks elegant too.

Provided by 2Bleu

Categories     One Dish Meal

Time 30m

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/2 onion, chopped
2 garlic cloves, minced
1 (12 ounce) jar beef gravy
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon italian seasoning
8 slices roast beef, cooked (sliced about 1/2-inch thick)
2 cups mashed potatoes
1 cup broccoli, cut up and cooked
1 cup diced carrot, cooked
2 tablespoons chopped parsley
2 tablespoons parmesan cheese

Steps:

  • Pre-heat oven to 350°F In a medium saucepan, heat the oil and add the onions and garlic. Cook for one to two minutes. Add gravy, tomatoes, and italian seasoning.
  • Meanwhile, heat potatoes and gently fold in broccoli and carrots. To each slice of roast beef, spread about 1/2 cup of the potato mixture and roll up. Place beef rolls, seam side down, in a baking dish sprayed with non-stick cooking spray.
  • Spoon gravy mixture over beef rolls, cover and bake for 20-25 minutes. Uncover, sprinkle with parsley and parmesan, and serve.

FLOUNDER STUFFED WITH CRABMEAT (LITE-BLEU)



Flounder Stuffed With Crabmeat (Lite-Bleu) image

All Lite-Bleu recipes are complete meals that we designed for our weight loss diet. Please visit our homepage for more info. For the full flavored version, try Recipe #329528

Provided by 2Bleu

Categories     Low Cholesterol

Time 30m

Yield 2 serving(s)

Number Of Ingredients 16

1/2 small onion, minced
1 stalk celery, minced
1/4 red bell pepper, minced
1 garlic clove, minced
1/2 teaspoon Old Bay Seasoning
2 ounces lump crabmeat
2 tablespoons seasoned bread crumbs, more if needed
12 ounces flounder fillets
1 dash salt
1 dash black pepper
2 teaspoons olive oil
1/2 teaspoon paprika
1 tablespoon lemon juice
1/2 lemon, cut into wedges for garnish
2 cups broccoli, steamed
1 pear, halved

Steps:

  • Preheat the oven to 400°F In a sauté pan, spray with non-stick cooking spray. Add the onions, garlic, celery, and peppers. Sauté for 2 minutes, or until the vegetables are wilted.
  • Season with Old Bay. Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
  • Season the fish with salt and pepper. Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing).
  • Place the fish on a baking dish seam side down. Drizzle top of fish olive oil then sprinkle with paprika and a splash of lemon juice. Place the pan in the oven and bake for 20-25 minutes.
  • Remove the fish from the oven and serve with lemon wedges and broccoli sprayed with a few sprays of no-fat butter spray. Have the fruit for dessert.

Nutrition Facts : Calories 358.2, Fat 8, SaturatedFat 1.3, Cholesterol 103.2, Sodium 500.9, Carbohydrate 31.8, Fiber 7.7, Sugar 12.1, Protein 43.3

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