Pennsylvania Dutch Noodle Casserole Food

AMISH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the cream of chicken soup until noodles are coated.
• Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, and stir in the tomato soup, brown sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. Arrange 5 slices of cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top.
• Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.

PENNSYLVANIA DUTCH HAM & NOODLE CASSEROLE

Steps:

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender.
• Stir the soup in the saucepan and heat to a boil. Reduce the heat to low. Add the cheese and stir until the cheese is melted. Add the noodles and cook until the mixture is hot and bubbling.
• RECIPE TIPS:.
• Serving Suggestion: Serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon. For dessert serve vanilla yogurt with fresh blueberries.

PENNSYLVANIA DUTCH CHICKEN BAKE

Steps:

• Preheat ove to 350 degrees.
• Season the chicken with salt and pepper.
• Heat the oil in a large nonstick skillet over medium high heat.
• Saute the chicken for 6 minutes on each side or until brown.
• Combine the apple slices and the remaining ingredients in a 12x9 inch baking dish.
• Insert the thighs into the sauerkraut.
• Bake for 30 minutes or until juices run clear.

BREAKFAST CASSEROLE (PENNSYLVANIA DUTCH

Steps:

• Beat eggs, add milk, salt and mustard, mixing well.
• Grease bottom of 9x13-inch baking dish.
• Place in layers of bread cubes, the sausage, then cheese.
• Pour egg mixture over the top.
• Refrigerate overnight.
• Bake at 350°F for 45 minutes.
• Let stand about 5 minutes before cutting.
• NOTE: For 8 people use 3 slices of bread and 8 eggs.

PENNSYLVANIA DUTCH CABBAGE SAUTE

Steps:

• Saute bacon in a large skillet until crisp. Drain bacon on paper towel. Crumble and set aside.
• Add butter or margarine to skillet if necessary to make 1/4 cup of drippings. Add cabbage, apple, onion, salt, and caraway seeds, 2 Tbl. vinegar, and toss to blend well. Cook 10 to 15 minutes over medium heat.
• Add noodles, cover, and simmer for 15 minutes more.
• Stir in remaining vinegar, sprinkle with reserved bacon, and garnish with sour cream.

HAM & NOODLE STOVE TOP CASSEROLE, PENNSYLVANIA DUTCH STYLE

Steps:

• Cook the noodles according to the package directions. Drain and slightly butter.
• Meanwhile, heat oil in a 4 quart saucepan over medium-high heat. Add onion and saute for 1 minute. Add ham and cook for about 15 minutes, until the onion is tender. (Stirring occasionally.).
• Stir in the soup and the milk. Reduce the heat to medium-low. Cook and stir for 5 more minutes.
• Add the cheese and stir until it melts.
• Gently mix in the noodles and cook just until heated through.

CAMPBELL'S® PENNSYLVANIA DUTCH HAM AND NOODLE CASSEROLE

Steps:

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender.
• Stir the soup in the saucepan and heat to a boil. Reduce the heat to low. Add the cheese and cook and stir until the cheese is melted. Add the noodles and cook until the mixture is hot and bubbling.