Type what you have

Ingredients

• ✓ egg noodle
• egg
• butter
• brown sugar
• salt
• pecan

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. 2 Preheat an oven to 325 degrees F (165 degrees C).
3. 3 Beat eggs in a large bowl. Beat in half of the melted butter, then stir in half of the brown sugar and a pinch of salt. Stir in the noodles, making sure the noodles are evenly coated. Spread the remaining butter on the bottom of a deep baking dish. Sprinkle the remaining brown sugar in the baking dish, patting the sugar up the sides. Spread pecans over the brown sugar. Pour noodle mixture over the sugar.
4. 4 Bake in the preheated oven until firm, about 1 hour and 15 minutes. Run a paring knife between the kugel and the edge of the baking dish. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the baking dish with a large platter and invert it to tip the kugel out of the baking dish and onto the plate.

By ROYSAPER

Ingredients

• ✓ egg noodle
• margarine
• applesauce
• sugar
• egg
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until slightly firm to the bite, about 5 minutes. Drain well.
3. 3 Place noodles in a large bowl; stir in margarine until melted. Stir in applesauce, sugar, eggs, and vanilla extract; transfer to a 9x13-inch baking pan. Sprinkle with cinnamon. Cover the pan with aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Uncover; continue baking until golden brown, 20 to 30 minutes more.

By Jewish Soul Food

Ingredients

• ✓ egg noodle
• egg
• milk
• sugar
• vanilla extract
• butter
• coconut

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
3. 3 Beat the eggs, milk, sugar, and vanilla extract together in a bowl. Stir in the noodles. Pour the noodle mixture in the prepared baking pan. Pour the melted butter over the noodles, then top with the coconut.
4. 4 Bake in the preheated oven until the noodles are set and the coconut is golden brown, about 1 hour.

By Traveling_Is_Love

Ingredients

• ✓ egg noodle
• vegetable oil
• onion
• egg
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in egg noodles and return to a boil. Cook uncovered, stirring occasionally, until noodles are cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat 1 tablespoon vegetable oil in a skillet over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low. Continue cooking and stirring until onion is golden brown, 10 to 15 minutes more. Transfer onion to a large bowl.
4. 4 Stir cooked noodles, beaten eggs, remaining vegetable oil, salt, and pepper into onion in the bowl. Pour mixture into an 8-inch square pan.
5. 5 Bake in the preheated oven until firm, about 35 minutes.

By basg101

Ingredients

• ✓ egg noodle
• butter
• egg
• sugar
• apple
• almond
• raisin
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 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, about 5 minutes; drain well. Place cooked noodles into a large bowl; toss with butter.
3. 3 Beat egg whites in a bowl with an electric mixer until stiff peaks form; set meringue aside. Whisk egg yolks together in a separate bowl until smooth, then stir in sugar until well combined.
4. 4 Pour egg yolk mixture over noodles; stir in apples, almonds, raisins, and cinnamon until evenly combined. Gently fold in meringue, trying to keep as much volume as possible. Transfer to the prepared baking dish.
5. 5 Bake in the preheated oven until kugel is browned and center is set, about 30 minutes.

By Kera Miller Donovan

Ingredients

• ✓ egg noodle
• onion
• vegetable oil
• salt
• pepper
• egg
• bread crumb
• paprika

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. 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.
2. 2 While pasta is cooking, in medium saucepan, cook onions in oil over medium heat. Season with salt and pepper, and cook until brown and soft.
3. 3 In very large mixing bowl, combine pasta, onions, eggs, bread crumbs and salt and pepper to taste. Mix thoroughly. Pour into baking dish and sprinkle paprika over the top. Sprinkle with oil, if desired, and bake 50 to 60 minutes, until top is crispy and golden.

By Goldie Libman

Ingredients

• ✓ egg noodle
• butter
• cottage cheese
• sour cream
• white sugar
• raisin
• egg
• vanilla extract
• brown sugar
• cornflake

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking dish.
2. 2 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 and return to the pot.
3. 3 Mix butter with hot noodles. Stir in cottage cheese, sour cream, sugar, raisins, eggs, and vanilla. Transfer mixture to the prepared baking dish. Mix brown sugar and crushed cornflakes together and sprinkle over top.
4. 4 Bake in the preheated oven for 30 minutes.

By Sahara B

Ingredients

• ✓ egg noodle
• butternut squash
• olive oil
• sweet onion
• egg
• egg white
• rosemary
• sage
• salt
• black pepper
• pecan

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet and one 9x13-inch baking dish.
2. 2 Bake the butter squash on the prepared baking sheet, cut side down, in the preheated oven until tender, about 50 minutes.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
4. 4 Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
5. 5 Beat eggs and egg whites lightly in a large bowl. Stir in the noodles and onion. Scoop the flesh from the butternut squash into the noodle mixture. Season with rosemary, sage, salt, and pepper. Gently mix to combine. Pour mixture into the prepared 9x12-inch baking pan. Sprinkle with chopped pecans.
6. 6 Bake in the preheated oven until golden brown, about 30 minutes. Serve warm or at room temperature.

By LISA819

Ingredients

• ✓ egg noodle
• cooking spray
• ground beef
• corn
• black bean
• red pepper
• diced tomato
• green chili
• red enchilada sauce
• water
• mexican blend cheese
• green onion
• sour cream

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
3. 3 Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
4. 4 Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

By ROTEL

Ingredients

• ✓ egg noodle
• chunk chicken
• cream of mushroom soup
• garlic salt
• black 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.
2. 2 Return pasta to the pot and add in chicken, condensed soup, garlic salt, and pepper over medium heat. Heat through, 5 minutes.

By Michelle

Ingredients

• ✓ egg noodle
• vegetable oil
• onion
• tuna
• cream of mushroom soup
• sour cream

Instructions

1. 1 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.
2. 2 In a large skillet over medium heat, fry onion in oil until browned. Mix in tuna and mushroom soup. Stir in sour cream and heat through. Mix together the cooked egg noodles and sauce and serve.

By Michelle from South Africa

Ingredients

• ✓ egg noodle
• ground beef
• spaghetti sauce
• corn
• onion
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until al dente, 8 to 10 minutes; drain.
2. 2 Brown beef in a skillet over medium heat; drain extra grease.
3. 3 Mix in spaghetti sauce, corn, onion, and cheese with the beef over medium heat. Add in noodles and stir together to heat through.

By Adriane

Ingredients

• ✓ egg noodle
• butter
• american cheese
• tuna
• cream of mushroom soup
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). 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.
2. 2 In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 2 slices of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs.
3. 3 Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.

By Marie

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
• butter
• long grain white rice
• chicken broth
• chicken bouillon

Instructions

1. 1 Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
2. 2 Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

By 5lilblessings

Ingredients

• ✓ egg noodle
• cream of mushroom soup
• milk
• tuna
• processed cheese
• potato chip

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 5 minutes. Drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Combine mushroom soup, milk, and tuna in a saucepan over medium heat; cook until well blended and warmed through, about 5 minutes. Pour mixture into a 9x13-inch baking dish; add noodles and mix well. Top noodles with cheese food and sprinkle potato chips over cheese.
4. 4 Bake in the preheated oven until casserole is bubbling, 30 to 45 minutes.

By dgjert

Ingredients

• ✓ egg noodle
• sour cream
• parmesan cheese
• chive
• salt
• black pepper
• butter

Instructions

1. 1 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.
2. 2 While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
3. 3 Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.

By Carolyn

Ingredients

• ✓ egg noodle
• cream of chicken soup
• sour cream
• chicken
• stuffing mix
• chicken broth
• butter

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 5 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
3. 3 Mix cream of chicken soup and sour cream together in a bowl; stir in chicken and noodles. Spoon mixture into the prepared baking dish; sprinkle with stuffing mix.
4. 4 Combine chicken broth and butter in a saucepan over medium heat until butter is melted; pour over stuffing layer.
5. 5 Bake in the preheated oven until casserole is bubbling and stuffing is browned, about 30 minutes.

By richtina

Ingredients

• ✓ egg noodle
• cream of mushroom soup
• white wine
• water
• ham
• swiss cheese
• stuffing mix

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
3. 3 Combine the cream of mushroom soup, white wine, and water in a large bowl. Stir in the cooked egg noodles, ham, and Swiss cheese. Pour the mixture into the prepared baking dish. Sprinkle the dry stuffing mix over the dish. Bake uncovered until the casserole is bubbling and browned, about 30 minutes.

By Mallory Brown

Ingredients

• ✓ egg noodle
• oil
• chicken breast
• chicken gravy
• green pea

Instructions

1. 1 Heat oil in a large skillet. Cube chicken into bite-sized pieces and brown in hot oil.
2. 2 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.
3. 3 Add hot cooked noodles to chicken in the skillet and pour in gravy and peas. Stir together until ingredients are coated with gravy.
4. 4 Cover skillet, reduce heat to medium-low, and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.

By Susan DiMario

Ingredients

• ✓ egg noodle
• butter
• all-purpose flour
• salt
• milk
• cheddar cheese
• tuna
• pea

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.
2. 2 In a large pot of salted water, boil noodles until al dente. Drain well.
3. 3 In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish.
4. 4 Bake in preheated oven for 30 minutes.

By Cat

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
• bacon
• sour cream
• cottage cheese
• salt

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 until al dente, 8 to 10 minutes. Drain well and set aside.
3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble and set aside.
4. 4 Place drained noodles in a large baking dish. Stir in sour cream until well combined. Spoon cottage cheese evenly over the top of noodle mixture. Sprinkle with crumbled bacon; season with salt.
5. 5 Bake in the preheated oven until cottage cheese softens, 3 to 5 minutes.

By Charlee

Ingredients

• ✓ egg noodle
• ground beef
• turkey sausage
• chunky pasta sauce
• swiss cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Cook ground beef and sausage in a large, deep skillet until well browned, about 5 minutes. Drain fat. Stir in pasta sauce. Bring to a simmer.
3. 3 While sauce is simmering, bring a large pot of salted water to a boil over high heat. Stir in the egg noodles. Boil until cooked through, but is still firm to the bite, about 5 minutes. Drain well.
4. 4 Spoon half of the meat sauce into the prepared baking dish. Top with half of the cooked noodles, and 1 1/2 packages of cheese slices. Repeat with remaining sauce, noodles, and cheese.
5. 5 Place uncovered dish in preheated oven. Bake, until cheese is melted and browned, about 40 minutes. Let stand 5 minutes before serving.

By Qop69sbk

Ingredients

• ✓ egg noodle
• ground beef
• tomato soup
• worcestershire sauce
• garlic
• cheddar cheese
• sherry
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cook the noodles according to package directions.
3. 3 Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
4. 4 When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
5. 5 Bake in preheated oven for 30 minutes.

By Candace Cook

Ingredients

• ✓ egg noodle
• sour cream
• parmesan cheese
• chive
• salt
• black pepper
• garlic
• butter
• parmesan cheese

Instructions

1. 1 In a large pot with boiling salted water cook egg noodles until al dente. Drain.
2. 2 In a large bowl mix together the sour cream, 1/4 cup of the grated Parmesan cheese, chives, salt, ground black pepper, and garlic.
3. 3 Stir in butter or margarine to hot egg noodles. Stir in sour cream mixture.
4. 4 Arrange noodles on warm platter and sprinkle with remaining 1/4 cup of grated Parmesan cheese.

By Kathy Berliner

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
• green cabbage
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until the pasta is tender yet firm to the bite, about 5 minutes; drain.
2. 2 Meanwhile, melt butter in a large skillet over low heat. Add cabbage and season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Add cooked noodles; cook and stir until the noodles begin to brown, about 5 minutes.

By judi

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
• ground beef
• tomato
• salt
• sugar
• sour cream
• cream cheese
• onion
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 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.
3. 3 In a large skillet over medium heat, brown the ground beef. Add the tomatoes with juice, salt and sugar and simmer for 15 minutes.
4. 4 In a separate medium bowl, combine the sour cream, cream cheese and onion and mix well. In a 9x13 inch baking dish, place half of the egg noodles, then all of the meat mixture, then the cream mixture. Top with the remaining noodles and sprinkle with the cheese.
5. 5 Bake at 350 degrees F (175 degrees C) for 25 minutes.

By Cathy