Au Gratin Buttered Egg Noodles Recipes

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NOODLES AU GRATIN



Noodles au Gratin image

Au gratin deliciousness just doesn't get any easier than this! And in just 30 minutes you'll have creamy, cheesy noodles for six.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 4

1-1/3 cups milk
12 oz. (3/4 lb.) VELVEETA, cut up
6 cups medium egg noodles (about 12 oz.), cooked, drained
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat milk in large saucepan on medium heat. Add VELVEETA; cook until completely melted, stirring frequently.
  • Add noodles and Parmesan cheese; mix lightly.

Nutrition Facts : Calories 440, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 110 mg, Sodium 920 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 7 g, Protein 21 g

BUTTERED EGG NOODLES (BEST EVER)



Buttered Egg Noodles (Best Ever) image

Make and share this Buttered Egg Noodles (Best Ever) recipe from Food.com.

Provided by David Ball

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

2 Wyler's chicken bouillon cubes
1 1/2 cups water
1/2 cup real butter
8 ounces egg noodles

Steps:

  • Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat.
  • Add egg noodles.
  • Cook until noodles are desired texture.
  • (About 6-8 minutes) During last minute of cooking add remaining 1/2 stick of butter.
  • (You may add additional butter if desired. Also you may use 1 can of chicken broth instead of bullion. I suggest using bullion).

Nutrition Facts : Calories 424.8, Fat 25.6, SaturatedFat 15.3, Cholesterol 108.9, Sodium 380.2, Carbohydrate 41, Fiber 1.9, Sugar 1.1, Protein 8.5

BUTTERED EGG NOODLES



Buttered Egg Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.

AMISH BUTTERED EGG NOODLES



Amish Buttered Egg Noodles image

Very tasty, easy buttered egg noodle dish.

Provided by Carol Castellucci Miller

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 50m

Yield 6

Number Of Ingredients 4

2 tablespoons butter
2 (14 ounce) cans chicken broth
1 teaspoon chicken bouillon granules
1 (12 ounce) package egg noodles

Steps:

  • Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
  • Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.

Nutrition Facts : Calories 259.6 calories, Carbohydrate 40.6 g, Cholesterol 60.5 mg, Fat 6.7 g, Fiber 1.8 g, Protein 8.7 g, SaturatedFat 3.1 g, Sodium 726.5 mg, Sugar 1.8 g

BUTTERED NOODLES WITH EGGS AND PARMESAN CHEESE



Buttered Noodles With Eggs and Parmesan Cheese image

A very quick and easy recipe to use as a side or main dish. On the table in no time and so delicious!

Provided by Marie

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb thin noodles
4 eggs
1/3 cup freshly grated parmesan cheese
2 tablespoons parsley, chopped
salt (to taste)
1/4 teaspoon black pepper
4 tablespoons butter

Steps:

  • Cook noodles in a large pot of lightly salted water until al dente.
  • While the pasta is cooking, place the eggs, grated cheese, parsley, salt and pepper into a mixing bowl and beat with a whisk until well combined.
  • When the noodles are almost cooked, melt the butter in a large nonstick skillet over medium heat.
  • Quickly drain the pasta and add it to the skillet.
  • Toss briefly to coat it with the butter.
  • Add the egg mixture to the skillet and using a flat wooden spoon, mix quickly together for less than a minute until the eggs and noodles become creamy and thick.
  • Do not cook the eggs too long or they will scramble and ruin the dish.
  • Serve immediately.

Nutrition Facts : Calories 650, Fat 23.9, SaturatedFat 11.6, Cholesterol 345.1, Sodium 304.1, Carbohydrate 82.2, Fiber 3.9, Sugar 2.6, Protein 25.8

BUTTERED EGG NOODLES



Buttered Egg Noodles image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 3

Coarse salt
1 pound wide egg noodles
1 to 2 tablespoons unsalted butter

Steps:

  • Bring a large pot of water to a boil. Add salt and noodles. Cook until al dente, according to package instructions. Drain well. Add butter and toss to combine.

BUTTERED EGG NOODLES



Buttered Egg Noodles image

Provided by Tyler Florence

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 4

Kosher salt
1 pound dried egg noodles
1/4 cup roughly chopped fresh flat-leaf parsley
2 tablespoons butter

Steps:

  • Bring a large pot of salted water to a rolling boil over high heat. Drop in the egg noodles and stir so they don't stick. Cook until just past al dente, about 10 minutes. Drain and return to the pot.
  • Add the parsley and butter, then season with salt and toss well to combine. Transfer to a serving bowl and serve with Beef Bourguignon, if desired.

NOODLES AU GRATIN RECIPE



Noodles Au Gratin Recipe image

Provided by HeatherS

Number Of Ingredients 8

2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
pinch pepper
1-1/2 cups milk
1-1/2 cups shredded Canadian Cheddar cheese
1 can sliced mushrooms, drained
(half a 375 g package) medium noodles

Steps:

  • Melt butter in a medium saucepan. Blend in flour, salt and pepper. Gradually stir in milk. Cook over medium heat, stirring constantly. until mixture just comes to a boil and thickens. Remove from heat. Add cheese; stir until melted. Add mushrooms. Keep warm. Cook noodles according to package directions. Drain well; return noodles to saucepan. Add cheese sauce and toss lightly to coat. Makes 6 side-dish servings.

EGGS AU GRATIN WITH VEGETABLES



Eggs au Gratin with Vegetables image

A healthy twist on a hearty classic.

Provided by chefdavidgeisser

Categories     Breakfast Eggs

Time 40m

Yield 4

Number Of Ingredients 12

2 teaspoons fennel seeds
sea salt to taste
8 teaspoons lemon-infused olive oil
2 medium red bell peppers, julienned
2 medium yellow bell peppers, julienned
7 stalks green onions, thinly sliced
1 chile pepper, minced
2 cloves garlic, minced
freshly ground black pepper to taste
2 medium avocados, chopped
1 cup crumbled feta cheese
8 large eggs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Crush the fennel seed in a mortar and mix with a little sea salt.
  • Heat olive oil in a frying pan over medium-high heat. Add bell peppers and green onions and saute until soft, about 5 minutes. Add chile pepper and garlic and saute until fragrant, about 1 minute. Season the mixture with fennel seed-salt mixture and pepper.
  • Divide the vegetables among 4 small oven-proof dishes. Place avocado pieces on top. Roughly crush feta with a fork, and spread it on top as well. Crack 2 eggs into each dish.
  • Bake in the preheated oven until eggs are set, about 15 minutes.

Nutrition Facts : Calories 607.4 calories, Carbohydrate 23.3 g, Cholesterol 428.1 mg, Fat 48.1 g, Fiber 9.7 g, Protein 25.7 g, SaturatedFat 16 g, Sodium 860.1 mg, Sugar 9.1 g

BUTTERED EGG NOODLES



Buttered Egg Noodles image

Categories     Pasta     Side     Kid-Friendly     Low Sodium     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 3

12 ounces egg noodles, freshly cooked
3 tablespoons butter
1 teaspoon poppy seeds

Steps:

  • Toss noodles with butter and poppy seeds. Season to taste with salt and pepper and serve immediately.

EGG NOODLES IN CARAWAY BUTTER



Egg Noodles in Caraway Butter image

Serve these fluffy, aromatic noodles alongside our Swedish Meatballs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 5

Coarse salt
8 ounces egg noodles
1 tablespoon caraway seeds
3 tablespoons unsalted butter
1/4 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Fill a large pot three-quarters full with water. Bring to a boil; add 1 tablespoon salt. Add noodles; cook, according to package instructions, until al dente. Drain noodles, and return to pot.
  • Toast caraway seeds in a dry small skillet over medium-low heat until fragrant and slightly darkened, 2 to 3 minutes. Remove from heat. Add butter to skillet, and swirl gently until butter has melted.
  • Pour caraway butter over noodles. Stir in parsley. Season noodles with salt, if necessary.

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