Type what you have

Ingredients

• ✓ egg noodle
• cooking spray
• egg
• white sugar
• butter
• cottage cheese
• sour cream
• salt
• black pepper
• brown sugar

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet 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). Spray a 1-quart baking dish with nonstick cooking spray.
3. 3 Mix together eggs and white sugar in a large bowl until thoroughly combined. Stir in melted butter, whipped cottage cheese, sour cream, salt, and pepper. Lightly mix in cooked noodles; spoon kugel into the prepared baking dish. Sprinkle the top with brown sugar.
4. 4 Bake in the preheated oven until the top has browned, about 40 minutes. Cool for 10 minutes before serving.

By Ann Davis

Ingredients

• ✓ egg noodle
• onion
• margarine
• chicken broth
• broccoli
• garlic
• milk
• american cheese

Instructions

1. 1 In a large saucepan, saute onion and garlic in butter or margarine over medium heat till tender.
2. 2 Add broth, and bring to a boil. Reduce heat, and add noodles. Cook for 3 to 4 minutes. Stir in broccoli. Cover, and cook for 5 minutes.
3. 3 Stir in milk and cheese. Heat slowly, stirring, till cheese melts. DO NOT BOIL. Serve immediately.

By Lisa

Ingredients

• ✓ egg noodle
• vegetable oil
• cabbage
• pork tenderloin
• ginger root
• chicken broth
• soy sauce
• green onion

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink inside, about 5 minutes. Stir in ginger.
2. 2 Add chicken broth and soy sauce to the skillet; bring to a boil. Reduce heat to low; simmer for 10 minutes, stirring occasionally.
3. 3 Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.

By CORWYNN DARKHOLME

Ingredients

• ✓ egg noodle
• shallot
• vegetable oil
• bean sprout
• chicken broth
• chicken breast
• green onion
• salt
• pepper

Instructions

1. 1 In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.
2. 2 Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.
3. 3 Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside.
4. 4 In a large saucepan over medium heat, bring chicken broth to a simmer.
5. 5 Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.

By Angie

Ingredients

• ✓ egg noodle
• vegetable oil
• celery
• carrot
• onion
• chicken broth
• baking potato
• poultry seasoning
• thyme
• chicken
• evaporated milk

Instructions

1. 1 Heat vegetable oil in a stock pot over medium heat. Add celery, carrots, and onion; cook and stir until tender, 8 to 10 minutes. Add chicken broth, potatoes, poultry seasoning, and thyme; bring to a simmer and continue cooking until potatoes are cooked through, about 15 minutes.
2. 2 Stir chicken, egg noodles, and evaporated milk into soup; cook until noodles are cooked through, 7 to 10 minutes.

By carolann moak

Ingredients

• ✓ egg noodle
• butter
• celery
• onion
• water
• chicken
• chicken bouillon
• carrot
• parsley
• marjoram
• black pepper
• bay leaf

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large stockpot over medium-high heat. Sauté celery and onion in hot butter until slightly softened.
3. 3 Add water, chicken, bouillon, carrots, parsley, marjoram, pepper, and bay leaf. Simmer for 30 minutes.
4. 4 Stir in noodles and simmer until pasta is tender, about 10 more minutes.
5. 5 Season to taste. Enjoy!

By Sherry

Ingredients

• ✓ egg noodle
• water
• chicken thigh
• carrot
• celery
• onion
• green pepper
• chicken bouillon
• garlic
• spinach
• meat tortellini
• salt
• pepper

Instructions

1. 1 Fill a large pot with water and place chicken thighs in the pot. Bring to a boil, then reduce heat and simmer until meat falls from the bone, about 45 minutes. Remove chicken, cut up meat, and return meat to the pot.
2. 2 Stir carrots, celery, onion, bell pepper, chicken bouillon, and garlic into the pot; simmer until vegetables are tender, 10 to 15 minutes.
3. 3 Stir in frozen spinach and cook until tender, 5 to 10 minutes.
4. 4 Meanwhile, bring a large pot of water to a boil. Cook egg noodles in water until al dente, 8 to 10 minutes. Drain and set aside.
5. 5 Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in cooked egg noodles, salt, and pepper. Heat through and serve.

By Roz

Ingredients

• ✓ egg noodle
• butter
• carrot
• onion
• celery
• thyme
• salt
• chicken fat
• chicken broth
• chicken breast
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, thyme, and salt. Add chicken fat; cook and stir until onions turn soft and translucent, 5 to 6 minutes.
2. 2 Stir in roasted chicken broth and bring to a boil. Season with salt, if necessary.
3. 3 Stir in egg noodles; cook until tender, about 5 minutes.
4. 4 Add cooked chicken breast meat; simmer until heated through, about 5 minutes. Season with cayenne pepper, salt, and black pepper.
5. 5 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ egg noodle
• peanut butter
• peanut oil
• black tea
• ginger
• garlic
• jalapeno pepper
• salt
• white sugar
• soy sauce
• rice vinegar
• sesame oil
• cucumber
• cilantro

Instructions

1. 1 Stir together the peanut butter, peanut oil, tea, ginger, garlic, jalapeno pepper, salt, sugar, soy sauce, vinegar, and sesame oil in a large mixing bowl until incorporated. Place the egg noodles in a large bowl; add the cucumber and cilantro and mix together with your hands. Pour the peanut sauce over the noodles; mix with your hands until evenly coated.

By Seattle Dad

Ingredients

• ✓ egg noodle
• butter
• carrot
• celery
• onion
• thyme
• oregano
• salt
• black pepper
• chicken broth
• water
• chicken bouillon
• bay leaf
• chicken breast
• parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), select Sauté function, and add butter. Add carrots, celery, and onion to the melted butter; sauté until soft, 3 to 5 minutes. Stir in thyme, oregano, salt, and pepper. Cancel Sauté function.
2. 2 Stir in chicken broth, water, bouillon cubes, and bay leaves. Add frozen chicken breasts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Remove chicken from the pot. Carefully chop or shred the meat, and add back to the pot.
5. 5 Select Sauté function and add egg noodles. Cook until noodles are tender yet firm to the bite, 8 to 10 minutes. Stir in dried parsley and serve.

By Tim

Ingredients

• ✓ egg noodle
• chicken stock
• sherry
• parsley
• summer savory
• basil
• salt
• black pepper
• thyme
• chipotle chile powder
• carrot
• butter
• onion
• celery
• garlic
• turkey

Instructions

1. 1 Combine chicken stock, sherry, parsley, savory, basil, salt, black pepper, thyme, and chipotle powder in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes.
2. 2 Meanwhile, melt butter in a skillet. Cook and stir onion, celery, and garlic in hot butter until onions are translucent, about 5 minutes.
3. 3 Stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey has flavored the soup, about 30 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
5. 5 Add noodles to soup. Season with salt and black pepper to serve.

By Tonya Dean

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
• cottage cheese
• sour cream
• white sugar
• raisin
• egg
• salt
• cinnamon
• nutmeg

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square 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, 7 to 9 minutes. Drain.
3. 3 Mix cottage cheese, sour cream, sugar, raisins, eggs, salt, cinnamon, and nutmeg together in a large bowl. Mix in cooked noodles. Pour into the prepared baking dish.
4. 4 Bake, uncovered, in the preheated oven, until golden brown on top, about 40 minutes.

By amyh

Ingredients

• ✓ egg noodle
• sour cream
• farmer cheese
• sugar
• butter
• egg
• apple
• raisin
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan.
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, 7 to 9 minutes. Drain and set aside.
3. 3 While noodles are cooking, mix sour cream, cheese, sugar, and butter together in a large bowl. Add eggs, apple, and raisins. Add drained egg noodles and cinnamon; stir until well combined. Pour into the prepared pan.
4. 4 Bake in the preheated oven until slightly golden brown and custard has set, about 1 hour. Cool for 10 to 15 minutes before serving.

By Lindsay

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
• sour cream
• cream cheese
• egg
• salt
• vanilla extract
• apricot preserves
• cinnamon
• cinnamon bite-sized cereal
• butter
• cranberry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Liberally butter a deep 8-inch square baking dish.
2. 2 Fill a large pot with generously 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 Drain egg noodles and rinse in cold water to stop the cooking. Drain again and mop up any excess moisture with paper towels.
4. 4 Beat sour cream, cream cheese, eggs, salt, and vanilla with an electric mixer until well combined. Mix in apricot preserves and cinnamon.
5. 5 Crush cereal in a food processor or by hand until it's broken up enough that it's no longer identifiable as cereal. Mix in softened butter until well distributed.
6. 6 Place noodles in the prepared baking dish. Pour sour cream mixture over top and stir to combine. Mix in cranberries. Sprinkle crushed cereal mixture evenly over top.
7. 7 Bake in the preheated oven until the top is browned and crusty, 1 to 1 1/2 hours, checking every so often starting at 45 minutes. If the top looks like it's headed towards burning, stick some foil on the top. At the end, if the top's not crusty enough, put it under the broiler until the butter bubbles a bit and the the color gets nice and rich looking, 1 to 3 minutes.
8. 8 Remove from the oven and let it sit for 15 minutes before serving.

By Whitney Gail Aronson

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
• egg
• cottage cheese
• milk
• sour cream
• sugar
• butter
• cream cheese
• vanilla extract
• salt
• white sugar
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Grease a 9x13-inch baking dish.
3. 3 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.
4. 4 Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.
5. 5 Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
6. 6 Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
7. 7 Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.

By minichef

Ingredients

• ✓ egg noodle
• egg
• white sugar
• apple
• sour cream
• cottage cheese
• cinnamon
• salt
• raisin
• brown sugar
• walnut
• butter

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 Grease an 8-inch square microwave-safe glass baking dish. Beat the eggs together in a mixing bowl. Stir in the cooked noodles, white sugar, chopped apples, sour cream, cottage cheese, cinnamon, salt, and raisins; mix until combined. Pour the mixture into the prepared dish.
3. 3 Microwave on medium high (70% power) for 7 minutes.
4. 4 Combine the brown sugar and chopped walnuts in a bowl, and cut in the butter to form a crumbly topping. Sprinkle the topping over the pudding. Return the pudding to the microwave and cook on medium high (70% power) until the pudding is firm in the center, 7 to 9 minutes.

By Debala

Ingredients

• ✓ egg noodle
• butter
• apple
• pear
• lemon juice
• milk
• egg
• applesauce
• white sugar
• brown sugar
• vanilla extract
• cinnamon
• salt
• nutmeg
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease an 8x8-inch baking dish with melted butter.
3. 3 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.
4. 4 Mix the apple and pear with lemon juice in a bowl; set aside.
5. 5 Beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
6. 6 Stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
7. 7 Bake noodle pudding in preheated oven until set, 35 to 45 minutes.
8. 8 Remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.

By MikeP

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