Tenderloin Noodle Casserole Food

EASY CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 425°F.
• Cook egg noodles al dente (firm) according to package directions. Drain well.
• Combine egg noodles, chicken, soup, milk, and vegetables in 2qt casserole dish. Top with cheese if using.
• Combine topping ingredients in a small bowl and sprinkle over the casserole.
• Bake 20 minutes or until bubbly. Broil 1 minute to brown topping if needed.

EASY PORK AND NOODLE BAKE

Steps:

• Gather the ingredients.
• Heat the oven to 375 F. Butter a 2 1/2- to 3-quart baking dish.
• In a large skillet or sauté pan over medium heat, brown the diced pork in the olive oil.
• Add the chopped onion and sliced celery and sauté for about 3 minutes longer.
• Add salt, thyme, pepper, condensed mushroom soup, and water. Cover, reduce the heat to low, and simmer the mixture for 1 hour.
• Meanwhile, just before the pork mixture is finished cooking, prepare the noodles. Cook the noodles in boiling salted water following the package directions.
• Drain in a colander and rinse briefly with hot water.
• Add the cooked noodles, peas, mushrooms, pimiento, and shredded cheese to the pork mixture.
• Transfer the mixture to a lightly buttered large shallow baking dish.
• Combine the soft breadcrumbs with the melted butter and sprinkle over the top of the noodle mixture.
• Put the casserole in the preheated oven and bake for 30 minutes.

CREAMY NOODLE CASSEROLE

Steps:

• In a Dutch oven, cook noodles in boiling water for 5 minutes. Add broccoli and ham; cook until noodles are tender, 5-10 minutes longer. , Drain; return to pan. Stir in the remaining ingredients. Cook and stir over low heat until butter is melted and mixture is heated through. Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring; add broth or milk if necessary.

BEEF TIPS AND NOODLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
• Bake in a preheated oven for 1 hour.
• While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.

TENDERLOIN NOODLE CASSEROLE

Steps:

• Cook 6 ounces (about 3 cups) noodles in boiling salted water;drain.
• slowly brown six 1/2 inches slices pork tenderloin on both sides in hot fat.
• Season with salt and pepper.
• Make BLUE CHEESE SAUCE: Melt 3 tablespoons butter;blend in 3 tablespoons all purpose flour, 3/4 tsp salt and dash of pepper.
• Stir in 1 cup of Milk.
• Cook and stir till thick.
• Add 3/4 cup crumbled blue cheese (3 ounces); stir till cheese melts.
• Combine noodles, sauce and 3 tbs.
• each chopped green pepper and chopped pimiento.
• Place in 10X6X1-1/2 baking dish.
• Arrange meat on top.
• Bake at 350 about 30 minutes or till done.

CHEESY CRUNCHY NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
• Cook the egg noodles until al dente as per the package directions. Drain and set aside.
• In a medium bowl, combine the cottage cheese and sour cream. Add plenty of freshly ground black pepper. Add to the noodles and stir. Add the Cheddar and green onions, then stir.
• Add the contents of the bowl to a 9-by-13-inch baking dish and bake for 15 minutes. Remove and top with the potato chips. Return to the oven and bake until golden, another 5 minutes.
• Garnish with green onions, then serve.

YUMMY PORK NOODLE CASSEROLE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Melt the butter in a skillet over medium heat. Stir in the onion, celery, carrots, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the noodles, cream of chicken soup, sour cream, Cheddar cheese, corn, and cooked pork, then season with salt and black pepper. Transfer mixture into the prepared baking dish. Sprinkle bread crumbs on top.
• Bake in the preheated oven until bubbly, 30 to 35 minutes.

CHICKEN & EGG NOODLE CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.

LEFTOVER PORK CASSEROL

Steps:

• Place skillet on medium-low heat. Add a tablespoon of butter.
• Peeled and coarsely chopped the onion into bite size pieces. Coarsely chop the celery. Add to the skillet. Stirring occasionally as it cooks.
• While onions and celery are cooking, break up the broccoli into florets. Add more if you like lots of broccoli. Cube the pork into bite-size pieces. Place these into a casserole dish.
• Mix the soup, milk and Worchester sauce together.
• When the celery and onions are partially cooked and the onions have begun to caramelize slightly, add to casserole dish. Poor soup mixture into casserole dish and mix together.
• Cook in 350 oven for 35 to 45 minutes, until bubbling and starting to brown along the edges.
• Meanwhile mix rice and water together. Bring to a boil and cook on medium heat until all water is absorbed, about 12 to 15 minutes, stirring occasionally.
• NOTE: You can also reduce the water by 1/2 cup and add the rice and the 1.5 cups water to the casserole dish, cover it and cook at 350 for one hour. This will allow the soup to flavour the long grain rice.
• Serve casserole on the rice.