YANKEE DOODLE NOODLE CASSEROLE
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
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
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
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.
CHICKEN NOODLE CASSEROLE
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.
CHICKEN NOODLE CASSEROLE
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
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.
HAMBURGER NOODLE CASSEROLE
Easy casserole.
Provided by ala
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
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
YANKEE-DOODLE CASSEROLE
Another recipe from Grandma's old Good Housekeeping recipe books.
Provided by Roda Laser
Categories Casseroles
Time 30m
Number Of Ingredients 9
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
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
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
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
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
VEGETABLE NOODLE CASSEROLE
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
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
SIMPLE TUNA NOODLE CASSEROLE
This is a simple tuna noodle casserole. I found this recipe on Campbell's website, but adjusted it to fit my family's taste.
Provided by Miss Tinkerbell
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- MIX soup, milk, peas, tuna and cooked noodles
- Transfer to a casserole dish.
- Bake at 400°F for 15 min (may vary a few minutes either way depending on your oven).
- Let cool 5-10 minutes before serving.
CHICKEN NOODLE CASSEROLE
I took this recipe from another site..tried it, my kids loved it, has a really good flavor, and comforting, I added fresh green beans from my garden to it, as it needed some color, I am sure any veggie would be fine..I am going to try it with Turkey next time..
Provided by Cassie *
Categories Casseroles
Time 1h
Number Of Ingredients 9
Steps:
- 1. poach chicken in a large pot of simmering water, cook until no longer pink in center, bout 12 min. remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles
- 2. In a separate bowl, mix together soups, and sour cream. Season with salt and pepper. Gently stir the soup with the chicken mixture. I add bout 1/2 cup parmasean cheese to mine..Place in a 2 quart baking dish.
- 3. Melt butter, stir in crackers. Top casserole with the buttery crackers.
- 4. Bake at 350 degrees for 30 to 45 min, depending how brown you like it, I always cook mine longer as we like ours nice and brown..I also add fresh green beans or have added peas..make sure my kids get their veggies..
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