Creamy Noodle Casserole Recipes

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.

CREAMY NOODLE CASSEROLE

Steps:

• Cook noodles al dente. Do no overcook!
• Mix all other ingredients, except paprika, in a large bowl.
• Add cooked and drained noodles to bowl.
• Spray a 2 qt casserole with nonstick spray.
• Pour noodle mixture into casserole dish and garnish with paprika.
• Bake at 350 degrees for 45 minutes.

CREAMY CHICKEN NOODLE CASSEROLE

Steps:

• Cook egg noodles according to package directions. Drain and set aside.
• Heat butter in medium saucepan. Saute onions until transparent, approximately 4-5 minutes.
• Add chicken, vegetables, soups, milk, and seasonings. Cook over medium heat until broccoli is tender.
• Add cooked egg noodles and mix until thoroughly blended.
• Spread into a greased 9 x 12 baking dish. Cover.
• Bake at 350 degrees F for 20 minutes.
• Top with cheese and bake an additional 10 minutes.

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.

NOODLE CASSEROLE WITH SOUR CREAM AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water until tender yet firm to the bite, 6 to 8 minutes. Drain and toss with melted butter. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with butter.
• Beat eggs, sour cream, and cottage cheese together in a bowl until well blended. Add Parmesan cheese, onion, parsley, garlic powder, salt, and pepper and beat until thoroughly mixed. Add cooked egg noodles and toss to mix well. Transfer mixture to the prepared casserole dish.
• Bake in the preheated oven until heated through, about 20 minutes.

CREAMY CHICKEN AND NOODLE CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Cut into bite size pieces and place in a 9x13 inch baking dish that has been sprayed with non-stick cooking spray.
• Combine soup, sour cream, vegetables of your choice. Pour mixture over chicken
• In a separate bowl, combine crushed cornflakes and melted butter and sprinkle over the top of the chicken mixture.
• Cover and bake for 30 minutes (or freeze for baking at another time).
• Serve over cooked pasta.

CREAMY HAM AND NOODLE CASSEROLE

Steps:

• Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add vegetables; cook and stir until crisp-tender. Add cream cheese and milk; cook on low heat until cream cheese is melted, stirring frequently.
• Add ham and 1/4 cup of the Parmesan cheese; mix until well blended. Stir in sauce and noodles; spoon into 1-1/2-qt. casserole dish. Sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake 25 to 30 min. or until heated through.

CREAMY GROUND BEEF NOODLE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2 to 3-quart casserole with cooking spray. Cook pasta until al dente, about 11 minutes; drain, and set aside.
• Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in tomato sauce, garlic salt and pepper; cover and simmer 2 to 3 minutes or until slightly thickened.
• In large bowl, mix sour cream, cottage cheese, Parmesan cheese and 1/2 cup of the green onions; stir in cooked pasta.
• Spoon half of the pasta mixture into baking dish. Top with half of the beef mixture and 3/4 cup of the Cheddar cheese. Repeat with pasta mixture, beef mixture and remaining 3/4 cup Cheddar cheese. Bake uncovered 25 to 30 minutes or until mixture is thoroughly heated and cheese is melted. Top with remaining 1/4 cup green onions, and serve.

CHICKEN NOODLE CASSEROLE I

Steps:

• Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
• In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
• Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
• Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.