Type what you have

Ingredients

• ✓ egg noodle
• butter
• bread crumb
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Melt butter in a skillet or large pot over low heat. Add bread crumbs and stir until coated in butter. Mix noodles into bread crumbs mixture. Cook, stirring occasionally, until a crust forms on the bottom, about 30 minutes; season with salt.

By jrwillmer4

Ingredients

• ✓ egg noodle
• ham
• cheddar cheese
• cream of mushroom soup
• milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place the noodles, ham, cheese, soup and milk in a 9x9 inch casserole dish and mix well.
3. 3 Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

By BOBKAT2000

Ingredients

• ✓ egg noodle
• water
• chicken
• chicken bouillon

Instructions

1. 1 Measure water into a large pot. Add chicken and bouillon; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken from broth. Chop into small pieces, then return meat to the pot.
3. 3 Add egg noodles and cook until tender.

By lori

Ingredients

• ✓ egg noodle
• butter
• chicken broth
• chicken bouillon granules

Instructions

1. 1 Melt butter in a medium saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
2. 2 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.

By Carol Castellucci Miller

Ingredients

• ✓ egg noodle
• evaporated milk
• cream of chicken soup
• onion
• ham
• processed cheese food
• potato chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain.
3. 3 Mix together cooked egg noodles, evaporated milk, condensed soup, onion, ham, and processed cheese food in a 9x13-inch baking dish until evenly distributed.
4. 4 Bake in the preheated oven until bubbly and cheese is melted, about 1 hour. About 5 minutes before the end of baking, sprinkle potato chips over the top of casserole and return to the oven; bake for 5 minutes more.

By lwelsh

Ingredients

• ✓ egg noodle
• green pea
• butter
• cream of mushroom soup
• tuna
• milk
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.
2. 2 Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.

By PREFERED1

Ingredients

• ✓ egg noodle
• cream of mushroom soup
• tuna
• pea
• milk
• bread crumb
• butter

Instructions

1. 1 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Stir cooked noodles, condensed soup, tuna, peas, and milk in a 3-quart casserole.
3. 3 Bake in the preheated oven until hot, about 30 minutes; stir well.
4. 4 Mix bread crumbs with melted butter in a bowl; sprinkle over tuna casserole and continue to bake until bread crumbs are golden brown and crispy, 5 minutes more.
5. 5 Serve and enjoy!

By Campbell's Kitchen

Ingredients

• ✓ egg noodle
• green pea
• cream of mushroom soup
• tuna
• american cheese
• onion
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of water to a boil. Add noodles and frozen peas; simmer for 8 to 10 minutes, or until noodles are al dente. Drain well, then return noodles and peas to the pot.
3. 3 Stir in condensed soup, tuna, cheese, onion, and pepper until well mixed and the cheese has melted. Serve.
4. 4 Serve hot and enjoy!

By Jennie Ridgeway

Ingredients

• ✓ egg noodle
• cream of mushroom soup
• beef with onion soup mix
• mushroom
• water
• sirloin tip

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine condensed soup, soup mix, mushrooms, and water in a 13x9-inch casserole dish. Mix thoroughly and add beef tips. Turn to coat well. Bake in the preheated oven for 1 hour.
3. 3 While beef tips are cooking, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
4. 4 Serve beef tips and sauce over noodles.

By Julie

Ingredients

• ✓ egg noodle
• butter
• instant rice
• onion soup mix
• vegetable broth
• water chestnut
• soy sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. 2 Melt butter in a large skillet over medium heat. Brown noodles in the butter.
3. 3 In a large bowl combine browned noodles, rice, soup mix, broth, water chestnuts and soy sauce. Mix well and transfer to prepared casserole dish.
4. 4 Bake for 45 minutes, or until liquid has been absorbed and casserole is browned and crispy on top.

By Ryan

Ingredients

• ✓ egg noodle
• butter
• onion
• garlic
• spinach
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
2. 2 While the noodles boil, melt butter in a skillet over medium-high heat. Sauté onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; sauté until the spinach is just barely wilted, about 2 minutes.
3. 3 Stir spinach mixture into the noodles; season with salt and pepper.

By Judy in Delaware

Ingredients

• ✓ egg noodle
• cream of chicken soup
• milk
• chicken breast
• swiss cheese
• mushroom

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.
2. 2 In a bowl, mix the soup and milk. Arrange chicken breast halves in the casserole dish. Top each breast half with a slice of cheese. Pour soup and milk over the chicken. Sprinkle with mushrooms.
3. 3 Bake 30 minutes in the preheated oven, or until sauce is bubbly and chicken juices run clear.
4. 4 Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes, until al dente; drain. Serve chicken and mushroom sauce over the cooked noodles.

By thedailygourmet

Ingredients

• ✓ egg noodle
• butter
• heavy cream
• parmesan cheese
• parsley
• salt
• black pepper

Instructions

1. 1 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.
2. 2 Meanwhile, heat butter and cream in a small saucepan over low heat until butter melted. Stir in cheese, parsley, salt, and pepper; keep warm over low heat.
3. 3 Drain egg noodles; toss with sauce to coat.

By WILDFLOWER12

Ingredients

• ✓ egg noodle
• sour cream
• cottage cheese
• raisin
• sugar
• egg
• butter
• cinnamon

Instructions

1. 1 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, 10 to 12 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
3. 3 Toss cooked noodles with sour cream, cottage cheese, raisins, 1/2 cup sugar, and eggs until well blended; pour into the prepared baking dish. Dot top with butter pieces.
4. 4 Combine remaining 1/2 cup sugar and cinnamon; sprinkle over noodles.
5. 5 Bake in the preheated oven until top is lightly brown, about 45 minutes. Remove from oven; cool to set pudding before serving, about 10 minutes.

By Lobbylady

Ingredients

• ✓ egg noodle
• cream of mushroom soup
• mushroom
• butter
• onion
• beef tip

Instructions

1. 1 Mix cream of mushroom soup, mushrooms, butter, and onion in a slow cooker; add beef.
2. 2 Cook for 8 hours on Low.
3. 3 Bring a large pot of lightly salted water to a boil. Cook noodles according to package directions until mostly tender, about 5 minutes. Drain.
4. 4 Serve beef tips and sauce over noodles.

By Starr

Ingredients

• ✓ egg noodle
• beef stew meat
• onion
• water
• beef bouillon
• cream of mushroom soup

Instructions

1. 1 Heat a large skillet over medium heat. Cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes; add onion and saute the mixture until the beef is completely browned, about 5 minutes more.
2. 2 Pour water into the skillet; add beef bouillon. Reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.
3. 3 Stir cream of mushroom soup into the beef mixture; continue cooking until heated through, 5 to 7 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Divide noodles between 4 plates and spoon beef mixture over the noodles.

By Ginnie

Ingredients

• ✓ egg noodle
• cabbage
• red onion
• butter
• salt
• black pepper

Instructions

1. 1 Cook pasta in a large pot of boiling salted water.
2. 2 Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender.
3. 3 Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.

By elizabeth sill

Ingredients

• ✓ egg noodle
• cream of mushroom soup
• cheddar cheese
• tuna
• green pea
• mushroom
• onion
• potato chip

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a boil. Add egg noodles and cook until tender yet firm to the bite, 7 to 9 minutes; drain. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
3. 3 Mix noodles, condensed soup, 1 cup cheese, tuna, peas, mushrooms, and onion in a large bowl until evenly coated.
4. 4 Transfer the mixture into a 9x13-inch baking dish.
5. 5 Top the mixture with crushed potato chips and remaining 1 cup of cheese.
6. 6 Bake in the preheated oven until cheese is melted and edges are lightly golden, about 15 to 20 minutes.
7. 7 Serve hot. Enjoy!

By JAICARD

Ingredients

• ✓ egg noodle
• tuna
• cream of celery soup
• green pea
• red bell pepper
• onion
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain leaving about a 1/2 cup of water in the pot.
2. 2 To the pot of pasta, add tuna, celery soup, peas, red bell pepper, onion, and salt and pepper to taste.
3. 3 Simmer until hot. If needed, add more water or milk.

By M J

Ingredients

• ✓ egg noodle
• sirloin tip
• yellow onion
• cream of mushroom soup
• milk
• red wine
• beef with onion soup mix

Instructions

1. 1 Heat a large skillet over medium-high heat. Saute beef sirloin tips with onion in the hot skillet until beef is browned, about 5 minutes.
2. 2 Stir cream of mushroom soup, milk, red wine, and beef with onion soup mix together in a bowl, pour into the skillet, and stir to coat beef in the soup mixture; bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender, about 2 hours.
3. 3 Reduce heat to lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more.
4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
5. 5 Ladle beef tips mixture over egg noodles.

By Candi Riccardelli

Ingredients

• ✓ egg noodle
• ground beef
• cream of mushroom soup
• garlic powder
• sour cream
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Sauté ground beef in a large skillet over medium heat until browned and crumbly; 5 to 10 minutes.
3. 3 Meanwhile, 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. Drain and set aside.
4. 4 Drain and discard any fat from the cooked beef. Stir condensed soup and garlic powder into the beef. Simmer for 10 minutes, stirring occasionally.
5. 5 Remove beef from the heat. Add egg noodles and stir to combine. Stir in sour cream and season with salt and pepper.
6. 6 Serve hot and enjoy!

By Brenda

Ingredients

• ✓ egg noodle
• ground beef
• greek seasoning
• salt
• black pepper
• vegetable oil
• mushroom
• sour cream

Instructions

1. 1 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; drain.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Season beef with Greek seasoning, salt, and pepper.
3. 3 Heat vegetable oil in a separate skillet over medium heat. Add mushrooms; cook and stir until tender, about 5 minutes; add to ground beef.
4. 4 Stir sour cream into ground beef mixture; cook and stir until hot, about 5 minutes. Serve over egg noodles.

By Richard Daggett

Ingredients

• ✓ egg noodle
• bacon
• onion
• sauerkraut
• cream of mushroom soup
• milk
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in noodles and return to a boil. Cook, uncovered, stirring occasionally, until barely tender and firm to the bite, about 6 minutes.
3. 3 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until barely crispy and fat is rendered, 6 to 7 minutes. Reserve 3 tablespoons fat in the pan; drain bacon slices on paper towels.
4. 4 Drain noodles. Cook onion in the skillet until softened, 4 to 5 minutes. Mix in noodles to coat.
5. 5 Transfer noodle mixture to a casserole dish. Toss in sauerkraut, bacon, and mushroom soup. Measure milk into the soup can, shake, and pour into the dish. Mix to combine; season with salt and pepper.
6. 6 Bake in the preheated oven until heated through and bubbling, 20 to 30 minutes.

By Monica73

Ingredients

• ✓ egg noodle
• tuna
• cream of celery soup
• pea
• milk
• pimento
• bread crumb
• butter
• margarine

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Mix together noodles, tuna, condensed soup, peas, milk, and pimentos in a 1 1/2-quart baking dish until well combined.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Meanwhile, mix together bread crumbs and melted butter in a small bowl until combined.
5. 5 Sprinkle bread crumb mixture over the top of casserole. Continue baking until topping is golden brown, about 5 more minutes.

By Campbell's Kitchen

Ingredients

• ✓ egg noodle
• apricot preserves
• egg
• butter
• white sugar
• vanilla extract
• salt
• cottage cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12 inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a large bowl, stir together the apricot preserves, eggs, butter, sugar, vanilla extract, and salt, and mix to thoroughly combine. Fold in the cottage cheese and noodles, and spoon the mixture into the prepared baking dish.
4. 4 Bake in the preheated oven until the center of the kugel is cooked and set, about 50 minutes. Remove the kugel and top with Cheddar cheese, return to the oven, and bake until the cheese is browned and bubbling, about 10 minutes. Let the kugel rest for 10 minutes before serving.

By 440DartRacer

Ingredients

• ✓ egg noodle
• chicken broth
• carrot
• celery
• black pepper
• turkey
• chicken

Instructions

1. 1 Heat broth, carrot, celery, and black pepper in a 3-quart saucepan over medium-high heat until mixture is boiling.
2. 2 Stir in turkey and noodles; reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.

By Campbell's Kitchen

Ingredients

• ✓ egg noodle
• chicken broth
• carrot
• celery
• black pepper
• chicken
• turkey

Instructions

1. 1 Bring broth, carrot, celery, and generous dash black pepper to a boil in a 2-quart saucepan over medium-high heat.
2. 2 Stir in chicken and noodles; reduce heat to medium. Cook until noodles are tender, 10 minutes, stirring occasionally.

By Campbell's Kitchen

Ingredients

• ✓ egg noodle
• chicken
• cream of mushroom soup
• mixed vegetable
• milk
• parmesan cheese
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine chicken, noodles, soup, vegetables, milk, Parmesan cheese, and black pepper in a 1 ½-quart casserole dish.
3. 3 Bake in the preheated oven until hot, about 25 minutes. Stir; top with Cheddar cheese.

By Campbell's Kitchen

Ingredients

• ✓ egg noodle
• water
• butter
• bacon
• cabbage
• salt
• black pepper

Instructions

1. 1 Place water and butter in a large, deep skillet and bring to a boil; stir in bacon and return to a boil.
2. 2 Stir cabbage into the bacon mixture; simmer until the thickest pieces of cabbage are fork-tender and the liquid has almost evaporated, about 20 minutes. Drain.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
4. 4 Lightly toss egg noodles with bacon and cabbage; season to taste with salt and black pepper.

By brycensmommy

Ingredients

• ✓ egg noodle
• ground beef
• worcestershire sauce
• seasoned salt
• garlic
• mushroom
• cream of mushroom soup
• milk
• sour cream

Instructions

1. 1 In a large, heavy skillet, brown ground beef with Worcestershire sauce, seasoning salt, and garlic. Drain well, set aside.
2. 2 Meanwhile, cook noodles in a large pot of boiling water until done. Drain.
3. 3 Return noodles to pot. Gently stir in ground beef, mushrooms, condensed soup and milk. Place the pan over low heat, and heat through. Stir in sour cream, and serve immediately.

By Penny Harvey