Doodle Noodle Casserole Food

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CHICKEN NOODLE CASSEROLE



Chicken Noodle Casserole image

This casserole based on a favorite soup will satisfy any comfort food craving. Partially cooking the egg noodles allows them to soak up the flavorful sauce without becoming too soft.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 16

6 tablespoons unsalted butter, plus more for greasing dish
Kosher salt
12 ounces extra-wide egg noodles
10 ounces white mushrooms, halved or quartered
Freshly ground pepper
1/3 cup all-purpose flour
1 1/2 cups frozen pearl onions, thawed
1 medium carrot, halved lengthwise and sliced thinly across
1 large stalk celery, sliced thinly
2 sprigs fresh thyme
1/2 cup dry white wine or vermouth
4 cups chicken broth
1 cup heavy cream
2 cups shredded rotisserie chicken, skin and bones discarded
2 tablespoons chopped parsley
1 cup shredded Gouda (about 4 ounces)

Steps:

  • Preheat the oven to 375 degrees F. Butter a 3-quart casserole dish.
  • Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes. Strain.
  • Meanwhile, heat 2 tablespoons of the butter in a large Dutch oven or pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all over, about 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Transfer to a small bowl and set aside.
  • Lower the heat to medium and melt the remaining 4 tablespoons butter in the Dutch oven. Whisk in the flour to form a loose paste. Stir in the onions, carrots, celery and thyme and season with 1/2 teaspoon salt and a few grinds of pepper. Cook for 5 minutes to soften, then add the wine. Whisk for 30 seconds, then add the chicken broth and heavy cream. Bring to a boil, reduce heat and simmer for 10 minutes. Remove the thyme sprigs; fold in the noodles, mushrooms, chicken and parsley and season with salt and pepper. Transfer to the buttered casserole dish and top with the Gouda.
  • Bake until bubbly and brown on top, 40 to 45 minutes.

VEGETABLE NOODLE CASSEROLE



Vegetable Noodle Casserole image

This recipe I got out of the Taste Of Home Magazine a number of years ago and have been making it ever since. It has been taken to potlucks many times. So easy to put together. I hope you enjoy it as much as we do.

Provided by Dotty2

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of broccoli soup
1 1/2 cups milk
1 cup parmesan cheese
1 minced garlic clove
2 tablespoons parsley flakes
1/2 teaspoon pepper
1/2 teaspoon salt
1 (16 ounce) package wide egg noodles, cooked and drained
1 (16 ounce) package frozen broccoli carrots cauliflower mix, thawed
2 cups corn, thawed

Steps:

  • In a large bowl combine the soups, milk,3/4 cup parmesan cheese, garlic, parsley, pepper and salt; mix well.
  • Add noodles and vegetables and mix well.
  • Pour into a greased 9x13 pan.
  • Sprinkle with remaining parmesan cheese.
  • Cover with foil and bake at 350°F for 45-50 minutes.

Nutrition Facts : Calories 382, Fat 10.5, SaturatedFat 4.6, Cholesterol 68.3, Sodium 629, Carbohydrate 56.7, Fiber 3.2, Sugar 2.7, Protein 16.8

CHEESY NOODLE CASSEROLE



Cheesy Noodle Casserole image

Very easy comfort food recipe that is good for a no meat meal. If you want to add more seasonings to zip it up-feel free!

Provided by mydesigirl

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

16 ounces fine egg noodles
8 ounces cheddar cheese
1 pint sour cream
2 tablespoons butter (or to taste)
salt, to taste
pepper, to taste

Steps:

  • Cook and drain noodles.
  • Add butter,salt and pepper to taste.
  • Stir in cheddar cheese and sour cream.
  • Bake for 15 minutes at 350 degrees or until cheese melts.

Nutrition Facts : Calories 627.1, Fat 34.9, SaturatedFat 20.1, Cholesterol 153.8, Sodium 346.3, Carbohydrate 57, Fiber 2.5, Sugar 4.3, Protein 21.8

CHICKEN NOODLE CASSEROLE RECIPE



Chicken noodle casserole recipe image

Chicken noodle casserole recipe is easy and the best comfort food. Creamy chicken and noodles with cheese make this a casserole everyone will go crazy over.

Provided by Eating on a Dime

Categories     Main Course

Time 45m

Number Of Ingredients 9

12 ounces egg noodles uncooked
3 cups chopped cooked chicken
(2) 10 ounce cans cream of chicken soup
1 cup milk
2 cup shredded cheddar cheese
2 cups frozen peas and carrots or frozen mixed vegetables
1 teaspoon minced garlic
½ teaspoon pepper
2 tablespoons chopped parsley to top

Steps:

  • Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
  • Cook the egg noodles according to package directions.
  • In a large bowl, combine the noodles, chicken, soup, milk, cheese, peas and carrots, and seasonings.
  • Place the noodle mixture in the prepared dish and cover with foil. Bake for 30 minutes or until heated through. Sprinkle with parsley and serve.

Nutrition Facts : Calories 627 kcal, Carbohydrate 55 g, Protein 33 g, Fat 31 g, SaturatedFat 13 g, Cholesterol 141 mg, Sodium 1003 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

CHEESY NOODLE CASSEROLE



Cheesy Noodle Casserole image

This rich, cheesy side dish is such an excellent meal extender that I always keep it in mind whenever I feel my menu needs a boost. It's a quick and easy casserole to fix...and is always devoured in a hurry! -Shirley McKee, Varna, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 casseroles (12 servings each).

Number Of Ingredients 10

2 packages (1 pound each) wide egg noodles
1/2 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
5 to 6 cups 2% milk
2 pounds process cheese (Velveeta), cubed
TOPPING:
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, garlic salt and onion salt until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir in noodles. , Transfer to two greased shallow 2-qt. baking dishes. Combine the bread crumbs and butter until crumbly; sprinkle over casseroles. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 283 calories, Fat 17g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 697mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 12g protein.

HAMBURGER NOODLE CASSEROLE



Hamburger Noodle Casserole image

Easy casserole.

Provided by ala

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

2 pounds ground beef
1 onion, chopped
2 cups sour cream
2 cups canned whole kernel corn, drained
1 (10.75 ounce) can cream of mushroom soup
1 (10.75 ounce) can cream of chicken soup
1 (6 ounce) package egg noodles
salt and ground black pepper to taste
1 (32 ounce) bag shredded Cheddar cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cook and stir beef and onion together in a large skillet over medium-high heat until the beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Stir ground beef mixture, sour cream, corn, mushroom soup, chicken soup, and egg noodles together in a large bowl; season with salt and pepper and spread the mixture into a 13x8-inch baking dish.
  • Bake in preheated oven until the egg noodles are tender, about 45 minutes. Sprinkle cheese over the top of the casserole and continue baking until the cheese is melted, 10 to 15 minutes more.

Nutrition Facts : Calories 978.3 calories, Carbohydrate 34.7 g, Cholesterol 236.3 mg, Fat 69.1 g, Fiber 2 g, Protein 55.1 g, SaturatedFat 38.3 g, Sodium 1442.8 mg, Sugar 4.3 g

CHICKEN NOODLE CASSEROLE



Chicken Noodle Casserole image

Everyone who tries this comforting, cheesy chicken and noodle casserole asks for the recipe. It's so simple to make that sometimes I feel like I'm cheating! -Kay Pederson, Yellville, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cups cubed cooked chicken
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 cup shredded Monterey Jack cheese, divided
1 cup shredded sharp cheddar cheese, divided
12 ounces egg noodles, cooked and drained

Steps:

  • In a large bowl, combine the soup, mayonnaise and lemon juice. Stir in the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Add noodles and toss to coat. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheeses. Bake until cheese is melted, about 10 minutes longer. , Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Fat 34 g fat (12 g saturated fat), Cholesterol 143 mg cholesterol, Sodium 752 mg sodium, Carbohydrate 47 g carbohydrate, Fiber 2 g fiber, Protein 32 g protein.

YANKEE DOODLE NOODLE CASSEROLE



Yankee Doodle Noodle Casserole image

Make and share this Yankee Doodle Noodle Casserole recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

8 ounces wide egg noodles
2 tablespoons unsalted butter
1 small onion, minced
1 1/2 tablespoons all-purpose flour
1.5 (12 ounce) cans evaporated skim milk
1/4 cup cream sherry
1 (14 1/2 ounce) can stewed tomatoes
1/8 teaspoon cayenne pepper
salt & freshly ground black pepper
2 1/2 cups shredded cooked turkey
1 (13 3/4 ounce) can artichoke hearts, drained and sliced thinly
2 cups shredded sharp cheddar cheese

Steps:

  • Preheat the oven to 375°F and butter a 2 1/2- to 3-quart casserole dish.
  • Cook the noodles in a large pot of boiling salted water just until al dente and drain in a colander.
  • Meanwhile, melt the butter over medium-high heat in a medium-size saucepan.
  • Add the onion and saute until softened, about 5 minutes.
  • Sprinkle with the flour and continue cooking, stirring constantly, for a minute more.
  • Gradually pour in the evaporated milk and sherry and stir until smooth.
  • Continue cooking, stirring occasionally, until the mixture thickens, 5 to 7 minutes more.
  • Stir in the can of stewed tomatoes and then season the sauce to taste with cayenne, salt and pepper.
  • Stir the sauce and noodles together in a large mixing bowl.
  • Gently fold the turkey, artichoke hearts and 1 cup of the cheese into the noodle mixture.
  • Turn into the prepared casserole dish.
  • Sprinkle the remaining cup of cheese over the top of the casserole.
  • Bake the casserole until bubbling and lightly browned on top, 35 to 45 minutes.

CHICKEN NOODLE CASSEROLE



Chicken Noodle Casserole image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 24

Vegetable cooking spray
1/4 cup butter (2 tablespoons whole and 2 tablespoons melted)
2 tablespoons all-purpose flour
1 1/2 cups milk
2 cups leftover filling from Chicken Pot Pies, recipe follows
1/2 cup bread crumbs
1 tablespoon chopped parsley leaves
Salt and freshly ground black pepper
1/2 (16-ounce) package egg noodles, par-cooked and drained
3/4 cup shredded mozzarella cheese
1 box pie crust
1 whole (4-pound) chicken, cut into parts
5 cups water
Salt
1 tablespoon canola oil
1/2 medium onion, diced
3 stalks celery, diced
2 carrots, sliced
Freshly ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon poultry seasoning
1 teaspoon freshly chopped thyme leaves
1 cup frozen peas
1 tablespoon milk

Steps:

  • Preheat the oven to 350 degrees F. Spray casserole baking dish with cooking spray.
  • Melt 2 tablespoons of the whole butter in a saucepan over medium heat. Whisk in the flour and cook while constantly stirring for 2 minutes, to cook out the raw flour taste. Add the milk while whisking, until you have a smooth sauce. Stir in the chicken pot pie filling and bring to a simmer.
  • In a small bowl, add the bread crumbs, the 2 tablespoons of remaining melted butter, the parsley, and salt and pepper, to taste. Stir to combine and set aside.
  • In a large bowl combine the pot pie mixture and the noodles. Stir in the cheese and pour it into the casserole dish.
  • Sprinkle the bread crumb mixture over the top of the casserole and bake until the top is golden brown, about 20 to 30 minutes.
  • Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
  • Put the chicken breast in a medium pot and cover with 5 cups of water.
  • Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for another use.)
  • Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in.
  • In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for another use.)
  • Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)
  • Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.

YANKEE-DOODLE CASSEROLE



Yankee-Doodle Casserole image

Another recipe from Grandma's old Good Housekeeping recipe books.

Provided by Roda Laser

Categories     Casseroles

Time 30m

Number Of Ingredients 9

2 Tbsp butter
2 Tbsp minced onion
2 Tbsp minced green pepper
2 c diced franks (about 5)
1/8 tsp curry powder
1/2 tsp salt
1 can(s) condensed cream-of-chucken soup, undiluted
2 c cooked noodles
3/4 c grated cheddar cheese

Steps:

  • 1. Heat oven to 350. Saute onion and green pepper in butter until tender; add franks, curry, salt, soup, noodles, and 1/2 cup of the cheese.
  • 2. Turn into 2-qt casserole dish. Top with rest of cheese. Bake 30 min.

DOODLE NOODLE CASSEROLE



Doodle Noodle Casserole image

Make and share this Doodle Noodle Casserole recipe from Food.com.

Provided by Li Li

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

5 ounces noodles
7 ounces tuna in water, Drained
1/2 cup mayonnaise
1 cup chopped celery
1/2 cup chopped onion
1 cup chopped green pepper
1 teaspoon salt
1/4 cup chopped pimiento
1 (10 1/2 ounce) can cream of celery soup
1 cup milk
1 cup sharp cheddar cheese
1/2 cup slivered almonds, Toasted

Steps:

  • Cook noodles and drain.
  • Combine with tuna; add mayonnaise, chopped vegetables and salt.
  • Blend in soup and milk and stir well.
  • Heat and add cheese, stirring until melted. Spoon into 1½ quart casserole.
  • Top with almonds and bake 20 minutes at 425°.

Nutrition Facts : Calories 311.7, Fat 17.4, SaturatedFat 5.5, Cholesterol 52.9, Sodium 952.4, Carbohydrate 24.2, Fiber 2.3, Sugar 3.3, Protein 15.6

DOODLE-NOODLE CASSEROLE



Doodle-Noodle Casserole image

This a good tuna casserole that I got from an old Southern Living cookbook. Prep time is approximate. Cook time does not include stove top heating.

Provided by keen5

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 (5 ounce) package noodles
1 (7 ounce) can tuna, drained
1/2 cup mayonnaise
1 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped pimiento
1 teaspoon salt
1 can cream of celery soup
1 cup milk
1 cup shredded sharp cheddar cheese
1/2 cup slivered blanched toasted almond

Steps:

  • Cook noodles according to package directions; drain.
  • Combine noodles and tuna; add mayonnaise, all the chopped vegetables and the salt.
  • Blend in the soup and the milk and stir well.
  • Heat on top of range and add the cheese.
  • Stir until cheese melts.
  • Spoon into a 1 1/2 quart casserole; top with almonds.
  • Bake at 425 degrees for 20 minutes.

Nutrition Facts : Calories 324.4, Fat 19, SaturatedFat 5.7, Cholesterol 51.5, Sodium 870.3, Carbohydrate 23.9, Fiber 2.3, Sugar 3.1, Protein 15.6

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From cooks.com


YANKEE DOODLE CASSEROLE - RECIPE | COOKS.COM
Home > Recipes > Casseroles > Yankee Doodle Casserole. Printer-friendly version. YANKEE DOODLE CASSEROLE : 8 oz. med. wide noodles 1 tbsp. butter or marg. 1 1/2 lb. ground beef 1 1/4 tsp. salt 1/4 tsp. pepper 16 oz. can tomato sauce 1 c. cottage cheese 1 c. sour cream 6 scallions chopped 3/4 c. shredded Cheddar cheese. Cook noodles and drain. Brown meat in …
From cooks.com


BEST WESTERN FOOD RECIPES: DOODLE NOODLE CASSEROLE
1 cook noodles and drain. 2 combine with tuna; add mayonnaise, chopped vegetables and salt. 3 blend in soup and milk and stir well. 4 heat and add cheese, stirring until melted. spoon into 1½ quart casserole. 5 top with almonds and bake 20 minutes at 425°.
From westernfoodrecipesbook.blogspot.com


CHICKEN NOODLE CASSEROLE {THE PERFECT COMFORT FOOD} - PAGE ...
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture. Transfer to greased 8 inch cake pan (I used a pie plate like THIS one). Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.
From thetaylor-house.com


WORLD BEST RICE RECIPES: DOODLE-NOODLE CASSEROLE
1 cook noodles according to package directions; drain. 2 combine noodles and tuna; add mayonnaise, all the chopped vegetables and the salt. 3 blend in the soup and the milk and stir well. 4 heat on top of range and add the cheese. 5 stir until cheese melts. 6 spoon into a 1 1/2 quart casserole; top with almonds. 7 bake at 425 degrees for 20 ...
From ricefoodrecipes.blogspot.com


DOODLE NOODLE - RECIPES | COOKS.COM
Home > Recipes > doodle noodle. Results 1 - 10 of 14 for doodle noodle. 1 2 Next. 1. DOODLE NOODLE TUNA CASSEROLE. Cook noodles according to package directions, drain. ... almonds over cheese. Bake 25 to 30 minutes on 375 degrees in preheated oven. Serves 6. Ingredients: 8 (almonds .. cheese .. macaroni .. mayonnaise .. milk ...) 2. CHICKEN NOODLE …
From cooks.com


CREAMY TUNA NOODLE CASSEROLE - FROM SCRATCH | FOOD DOODLES
Prepare a casserole dish by lightly spraying it with oil. In a large bowl combine the cooked pasta, tuna, peas, the remaining chopped onion(1 medium) and celery(1 large stalk), the soup mixture and at least 1/2 tsp extra salt. Mix well, taste for seasonings and add salt as needed and pour into the prepared casserole dish. Bake for about 25 ...
From fooddoodles.com


YANKEEDOODLENOODLECASSEROLE RECIPES
Make and share this Yankee Doodle Noodle Casserole recipe from Food.com. Provided by Mercy. Categories Lunch/Snacks. Time 1h10m. Yield 6 serving(s) Number Of Ingredients 12. Ingredients; 8 ounces wide egg noodles : 2 tablespoons unsalted butter: 1 small onion, minced: 1 1/2 tablespoons all-purpose flour: 1.5 (12 ounce) cans evaporated skim milk: 1/4 cup cream …
From tfrecipes.com


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