Tomato And Cheese Egg Noodles Recipes
NOODLES AND EGGS
This is my ultimate comfort food, thanks to years of enjoying it as a child. While the flavors aren't sophisticated, they're satisfying. This basic dish is virtually fail-proof and is a great way to use up leftover pasta as a side or can be a quick meal in a pinch. In my family, it was served with ketchup, but feel free to jazz it up with your favorite vegetables for a nutritious variation.
Provided by Cassie
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Melt butter in a skillet over medium heat. Spoon cooked pasta over the butter, without stirring. Season pasta with paprika, salt, and pepper.
- Pour eggs over pasta and cook, without stirring, until eggs begin to set, about 2 minutes. Cook and stir eggs and pasta until eggs are nearly set, about 5 minutes. Cover skillet and remove from heat; allow to sit until eggs are set, 2 to 5 minutes.
Nutrition Facts : Calories 243.4 calories, Carbohydrate 29.9 g, Cholesterol 193.6 mg, Fat 8.5 g, Fiber 1.3 g, Protein 11.5 g, SaturatedFat 3.5 g, Sodium 92.9 mg, Sugar 1.5 g
TOMATO AND CHEESE EGG NOODLES
This is one of my favorite quick and tasty side dishes when potatoes or plain butter noodles just doesn't sound good for some reason.
Provided by Chef Jeff Garland
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Boil noodles in salted water 7 to 8 minutes.
- Drain noodles.
- Return to saucepan and add butter, cheese and tomato sauce.
- Heat over low until cheese melts.
Nutrition Facts : Calories 224, Fat 12.3, SaturatedFat 7.4, Cholesterol 45.7, Sodium 610.1, Carbohydrate 20.1, Fiber 1.5, Sugar 2.8, Protein 9.1
EGG NOODLES WITH CHEESE
Provided by Pierre Franey
Categories dinner, easy, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook the noodles in boiling salted water until tender. Drain and reserve 1/4 cup of the cooking liquid. Return the noodles to the pot. Add salt and pepper to taste, nutmeg, butter and the reserved cooking liquid. Add the cheese. Toss well to blend over medium heat. Serve immediately.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 17 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 281 milligrams, Sugar 2 grams, TransFat 0 grams
TOMATO, EGG NOODLE AND BEEF BAKE
My cousin shared this recipe with me, it is tasty and makes a great cold weather meal. Serve with a green salad and lots of crusty bread.
Provided by Chef53Kathy
Categories Meat
Time 1h20m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet melt the butter and saute the onion and green pepper until soft. Add the meat and fry until cooked well. Season with salt and pepper to your taste. Combine the soup, water, tomato paste and garlic. Add the meat mixture and cooked noodles and put into a greased glass baking dish. Bake at 350* for 60 minutes. Sprinkle with cheddar cheese during the last 10 minutes of baking time.
- This recipe can be easily halved.
Nutrition Facts : Calories 846.4, Fat 37, SaturatedFat 16.5, Cholesterol 196.6, Sodium 1277.5, Carbohydrate 81.6, Fiber 7, Sugar 17.9, Protein 48.1
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