egg noodle recipes casserole

egg noodle recipes casserole

SueHi Sue, Thank you for this delicious casserole !!DE- licious!! I followed the recipe pretty close. Although I cooked 16oz of noodles (shells is what i had on hand) but I didnt use them all because I thought it would be too noodle-ly and i added some Broccoli and extra cheese!! My picky 5 yr old even liked it 🙂(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. ., please consult your doctor or registered dietitian before preparing this recipe for personal consumption.½ cup butterPoach chicken in a large pot of simmering water. Cook until no longer pink in center, creamy and cheesy sauce and a buttery cracker topping. My whole family loves this and I'm sure it will become one of your new go-to dinners. 1 24 oz. pkg. Frozen Homestyle Egg Noodles (I like Reames)

Seriously, but found the outer edges & tops of the noodles got a little hardened.All Rights ReservedI added several items because as written looks a little bland. I added a couple of cloves of garlic 2 stalks of finely diced celery and 1/2 of a small onion also finely diced. I also added about 1/2 tsp. of thyme and about 1/2 bag of frozen mixed vegetables. I increased the cooking time to about 45-50 minutes so that the added vegetables would get cooked. The last thing I changed was I added about 3/4 can of milk to the soup mixture to give it a little moisture so it wouldn't dry out. Am giving it 5 stars based on these adjustments. Tasted great and will make many more times.I used to write review's for a living. When writing a review you write it for the recipe "as is" not doctored up. without adding many extra flavor enhancers this recipe is bland and boring. Tell it like it is people you re not rating "your" version you should be rating the one as written.This was incredible! I couldn't help but tweak it a little since there was such great opportunity for flavor e½ cup butterPoach chicken in a large pot of simmering water. Cook until no longer pink in center, 1 12 oz. pkg. frozen peas and carrots

SueHi Sue, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.Nutrition Facts Serving Size: 1 Serving Calories 390 Calories from Fat 130 % Daily Value Total Fat 15g 23% Saturated Fat 7g 35% Trans Fat 0g Cholesterol 100mg 34% Sodium 890mg 37% Potassium 300mg 9% Total Carbohydrate 41g 14% Dietary Fiber 2g 10% Sugars 3g Protein 22g % Daily Value*: Vitamin A 60% 60% Vitamin C 2% 2% Calcium 6% 6% Iron 15% 15%1 1/2 cups each sliced celery & carrots, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.1 (16 oz) package egg noodles, All Rights ReservedI added several items because as written looks a little bland. I added a couple of cloves of garlic 2 stalks of finely diced celery and 1/2 of a small onion also finely diced. I also added about 1/2 tsp. of thyme and about 1/2 bag of frozen mixed vegetables. I increased the cooking time to about 45-50 minutes so that the added vegetables would get cooked. The last thing I changed was I added about 3/4 can of milk to the soup mixture to give it a little moisture so it wouldn't dry out. Am giving it 5 stars based on these adjustments. Tasted great and will make many more times.I used to write review's for a living. When writing a review you write it for the recipe "as is" not doctored up. without adding many extra flavor enhancers this recipe is bland and boring. Tell it like it is people you re not rating "your" version you should be rating the one as written.This was incredible! I couldn't help but tweak it a little since there was such

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