To me, egg noodles are one of my very favorite comfort foods. I love them in soups, casseroles and even desserts. Sometimes I just boil and drain some egg noodles and mix them with butter, salt, pepper, poppy seeds and a little bit of Parmesan cheese. Other times I heat some chicken broth in a saucepan, then add some dried egg noodles when the broth boils. It makes for a very basic and simple soup.
If you love egg noodles as much as I do, perhaps you will find a recipe here that you would like to try. Keep that tummy warm and happy this winter!
Creole crab noodle casserole
From Marzetti Food Service.
- 1 12-oz. package egg noodles
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 cup onions, chopped
- 2 red bell peppers, chopped
- 1/2 cup celery, chopped
- 8 ounces crab meat
- 1 cup half-and-half
- 2 teaspoons Louisiana hot sauce, or to taste
- Salt and pepper, to taste
- 1 cup frozen peas, thawed
- 1/4 cup fresh parsley, chopped
- 1/2 cup chopped green onions
- Cook noodles according to package directions; drain. Transfer noodles to shallow baking dish.
- In a large skillet, heat oil; add garlic, onions, peppers and celery and sauté for 3 to 5 minutes or until vegetables are soft. Add crab meat, half-and-half and hot sauce. Season with salt and pepper and mix in peas.
- Continue to stir sauce on low heat just until the sauce is hot. Pour sauce over the noodles and gently toss to coat noodles. Sprinkle top of noodles with parsley and scallions and serve. Makes 10 to 12 servings.
Chicken noodle casserole
- 8 ounces egg noodles, uncooked
- 1/2 cup butter
- 1 cup sliced mushrooms
- 1/3 cup flour
- 2 cups chicken broth
- 1 cup milk
- 1/4 cup pimiento, chopped (2 ounce jar, drained)
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 cups diced, cooked chicken
- 1/3 cup grated Parmesan cheese (or your favorite type of cheese)
- Preheat oven to 350. Cook noodles according to package directions and drain. In large skillet, melt butter over low heat; sauté mushrooms.
- Blend in flour, stirring until smooth. Gradually add broth, milk, pimiento, salt and pepper, stirring constantly until sauce is thickened.
- In a buttered 2 1/2 -quart casserole, combine noodles, chicken and sauce. Sprinkle Parmesan cheese over top. Bake casserole 20 to 25 minutes in preheated oven.
Cashew nut casserole
I have had this recipe since about 1980 and it's been one of my favorites.
- 2 large onions, chopped
- 1/4 cup green pepper, chopped (I prefer to use a little more)
- 2 tablespoons butter
- 1 pound veal steak
- 1 pound pork steak
- 1 large package medium egg noodles
- 2 cans cream of mushroom soup (I often use 1 can golden mushroom and 1 can cream of mushroom)
- 1 soup can milk
- 1 pound sharp Cheddar cheese, grated
- 1 can crisp Chinese noodles
- 1/2 pound salted cashews
- Preheat oven to 300. Cook onion and green pepper in butter; set aside. Cut steaks into cubes and brown in butter; set aside. Cook noodles; drain.
- Add mushroom soup and milk; combine meat, onions, green pepper, egg noodles, soup, cheese, Chinese noodles and cashews. Place in greased casserole dish.
- Bake in preheated oven for about 60 minutes or until heated through and bubbly.
This recipe uses honey instead of sugar to sweeten it.
- ounces medium egg noodles, uncooked
- Salt, to taste
- 2 1/2 sticks unsalted butter, softened
- 6 ounces cream cheese, room temperature
- 1 cup honey
- 5 eggs
- 1 cup sour cream
- Preheat oven to 350. Generously butter a 9-by-13-inch baking dish.
- Cook the noodles according to package directions. Drain noodles and rinse with cold water. Spread evenly in the baking dish.
- With an electric mixer, cream the butter and cream cheese. Beat in the honey, followed by the eggs, one at a time. Beat in the sour cream. The mixture should be thick and creamy. Pour over the cooked noodles and mix well.
- Bake the kugel for 45 to 60 minutes or until it is set and golden brown. Let the kugel sit for 10 minutes. Cut into squares. Makes 8 servings.
Noodle kugel with apples and raisins
Soaking the raisins in warm water for 10 minutes plumps them up
- 2 cups hot, cooked egg noodles, fine, medium or wide
- 2 tablespoons softened butter
- 2 eggs, well beaten
- 1/2 cup sugar
- 1 cup sour cream
- 1/2 teaspoon salt
- 1 cup cottage cheese
- 1/3 cup milk
- 1 teaspoon vanilla
- 1/2 cup golden raisins
- 1 Granny Smith apple, peeled and cut into very thin pieces
- 1/4 cup sugar and 2 teaspoons cinnamon, mixed together to sprinkle on top
- Preheat oven to 325. Mix hot noodles with butter until butter melts.
- In a medium bowl, whisk eggs, sugar, sour cream and salt together. Fold in cottage cheese, then milk and vanilla.
- Gently fold noodles into this mixture; add raisins and apples. Pour mixture into 8-by-8-inch pan that has been coated with cooking spray. Sprinkle top with cinnamon-sugar mixture.
- Bake in preheated oven for 50 to 60 minutes until lightly browned and a toothpick inserted into center comes out clean.