CHICKEN AND GREEN NOODLE CASSEROLE
Make and share this Chicken and Green Noodle Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken in salted water for 25-30 minutes or until tender; Remove chicken and reserve stock.
- Cut chicken meat into bite-size pieces; set aside.
- Cook noodles in stock until tender; drain and set aside.
- Saute green pepper, onion, and celery in 1/4 cup butter until tender.
- Add cheese; cook, stirring constantly, until cheese melts.
- Stir in soup and mushrooms; cook until bubbly.
- Add chicken and noodles; mix well.
- Spoon into a greased 13 x 9 x 2 inch baking dish.
- Combine remaining 1/4 cup butter and cracker crumbs.
- Sprinkle over the chicken mixture.
- Bake at 325 degrees for 40-45 minutes.
Nutrition Facts : Calories 419.2, Fat 24.1, SaturatedFat 13, Cholesterol 100.2, Sodium 778.3, Carbohydrate 34.4, Fiber 2.1, Sugar 5.3, Protein 16.9
GREEN NOODLE CASSEROLE
My mother made this dish as a special treat for us when I was a kid. It's not fancy, but we sure thought it was wonderful. This recipe is how she made it, but there is plenty of room for your own creativity, tailoring it to suit your family's tastes.
Provided by Geema
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Roast or stew chicken according to your favorite method. Mom bought one already cooked at the grocery deli.
- Remove meat from chicken and cut into 1 1/2 inch cubes.
- In a skillet, heat the olive oil on medium, and saute the green pepper, onions, and mushrooms until just tender.
- Bring chicken stock to a boil and add noodles, cooking until tender. Do not drain, but leave the noodles in the broth.
- Add chicken and saute mixture to pot of noodles.
- Add peas, olives and pimentos to pot.
- Season with salt and pepper.
- In a 3 quart casserole, ladle 1/2 of chicken/noodle mixture, then sprinkle with 1/2 of cheese. Pour in remaining mixture then top with the rest of the cheese.
- Bake, covered for 45 minutes in a preheated 325 degree oven.
- Uncover and bake for 15 more minutes, until cheese is lightly browned.
Nutrition Facts : Calories 582.9, Fat 30.2, SaturatedFat 10.6, Cholesterol 146.1, Sodium 647.6, Carbohydrate 38.2, Fiber 2, Sugar 5.6, Protein 38.3
GREEN NOODLES AND HAM
Provided by Rachael Ray : Food Network
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil then add salt, a generous grab from your salt dish, to season up the pasta as it cooks. Carefully add pasta to water and stir then cook to al dente or until pasta is tender but it still has a bite to it in the center - in other words, do not cook it until it is mushy.
- Cut ham into thin, short ribbon-like pieces and separate them into a loose pile. Kids not so good with knives can use kitchen scissors to cut the ham up.
- Preheat a large skillet over medium heat. Add butter to the pan and melt it. Add 1 cup cream and warm it up a minute. Add about a cup of cheese, 4 big handfuls or so, and stir constantly for another minute then season the sauce with nutmeg (your SECRET ingredient) and pepper. Taste and add a little salt, if necessary.
- Turn off heat under sauce and add the peas to it. They will warm through in no time. Next, drain the pasta. Kids should have Grown Helpers drain pasta for them. Toss pasta with sauce in the skillet and use tongs to help you pull pasta through sauce until it is coated evenly. Sprinkle in the ham and toss the pasta again to combine it. You can even add a little more cheese, if you say so.
- Wow! Green noodles are even yummier than white ones when you add in the ham and cheese and peas! Yum-o!
MEAN GREEN PASTA CASSEROLE
Provided by Ree Drummond : Food Network
Time 1h
Yield 8 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F.
- For the pasta: Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to the package instructions. Drain and set aside.
- For the pureed greens: Meanwhile, add the spinach, arugula, basil, mint, parsley, red pepper flakes, salt, pepper and garlic to a food processor. With the machine running, drizzle in the olive oil and puree. Stop before the mixture is completely smooth; you want a bit of texture. Set aside.
- For the cheese sauce: Melt the butter in a large pot over medium heat. Sprinkle in the flour and mustard powder, whisking to combine. Cook, whisking constantly, for a minute or so. Pour in the milk, whisking constantly. Cook the sauce until thick and bubbly, 3 to 5 minutes. Whisk in the half-and-half, salt and pepper. Add the Cheddar, fontina and Monterey Jack. Stir until the cheese all melts.
- For the assembly: Butter a 9-by-13-inch baking pan.
- Combine the melted butter, breadcrumbs and parsley in a small bowl.
- Add the cooked penne to the cheese sauce, making sure every noodle is covered in sauce. Next, stir in the pureed greens until barely combined. Pour the pasta mixture into the buttered baking pan and top evenly with the breadcrumbs. Bake until bubbly and golden brown, 20 to 25 minutes.
- If you are serving later, top the assembled casserole with aluminum foil and pop in the freezer. When you are ready to serve, allow it to thaw in the fridge overnight and bake the following day at 350 degrees F until golden brown and cooked through, about 1 hour covered and an additional 15 minutes uncovered.
HAM AND CHEESE GREEN BEAN CASSEROLE
With all due respect to the old-school classic, this Ham and Cheese Green Bean Casserole, tested to perfection in the Betty Crocker Kitchens, is ready to take the crown as the best holiday side dish you'll ever make. Here's why: the velvety cheese sauce is made with half-and-half, cream cheese, cheddar and broth, so it's not just rich, it has serious depth of flavor. Added to the mix is savory chopped ham and fresh green beans, which hold their shape when baked, and add toothsome texture to the dish. The one thing we haven't changed, and would never change-those delectable French-fried onions-adding an irresistible crispy crunch on top! If you've ever dreamed of eating green bean casserole for dinner-and honestly, if you haven't, we've got other recipes for you-make it happen with this upgraded classic that's way too good to save only for the holiday season!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Reserve 1/2 cup French-fried onions for topping.
- In 4- to 5-quart saucepan, heat 6 cups water to boiling over medium-high heat. Add green beans. Cook 6 minutes, stirring occasionally. Remove from heat; drain, and place green beans back into pan; set aside.
- Meanwhile, in 3-quart saucepan, melt butter over medium-high heat. Add flour and salt; stir with whisk or fork until blended. Gradually stir in broth and half-and-half; cook and stir 6 to 8 minutes or until smooth, bubbly and sauce thickens. Remove from heat. Add cream cheese and Cheddar cheese; stir until cheeses are melted. Stir in remaining French-fried onions and the ham.
- Pour cheese mixture over green beans; stir to coat. Spread mixture in baking dish. Top with reserved 1/2 cup French-fried onions.
- Bake 25 to 30 minutes or until hot and bubbly.
Nutrition Facts : Calories 270, Carbohydrate 12 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 4 g, TransFat 1 1/2 g
GRANDMA'S BEEF AND NOODLE CASSEROLE
This ground beef casserole with noodles was Grandma's best creation - this was my one request for my birthday every year.
Provided by Marcia Reinhardt
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef, bell pepper, and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir flour into the drippings in the pan; slowly whisk in milk and season with salt and pepper. Stir in 1 cup Cheddar cheese, olives, and pimentos.
- Drain noodles and fold into the beef mixture. Transfer to a casserole dish and cover with remaining cheese.
- Bake in the preheated oven until bubbly and cheese is melted and browned, about 40 minutes.
Nutrition Facts : Calories 430.1 calories, Carbohydrate 39.8 g, Cholesterol 98.3 mg, Fat 19.4 g, Fiber 3 g, Protein 23.9 g, SaturatedFat 8.8 g, Sodium 408.7 mg, Sugar 5.3 g
CREAMY GROUND BEEF NOODLE CASSEROLE
"This is truly an old standby that's been in my family for years," Karen Mathis explains from Penfield, New York. "It can be assembled the night before and baked the next day."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. , In a large bowl, combine the soup, cheese, mushrooms, pimientos, butter, thyme and salt. Stir in the noodles and beef mixture., Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 527mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
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