Recipe(tried): Noodle Ideas for Carol

Hi Carol, Here is my favorite beef stroganoff recipe I have used for years and a few others that sound different using egg noodles.

Beef Stroganoff

1 LB sirloin or tenderloin\1/2 LB. fresh mushrooms sliced
1/2 cup minced onion
2 TBSP margarine or butter
1 can (10 l/2 oz) beef bouillon
2 TBSP catsup
1 small clove garlic, minced
1 tsp salt
3 TBSP flour
1 cup dairy sour cream
3-4 cups hot cooked egg noodles

Cut meat diagonally into very thin slices. Cook and stir mushrooms and onion in butter until onion is tender; remove from skillet. In same skillet, brown meat lightly on both sides. Set aside 1/3 cup bouillon; stir remaining bouillon, the catsup, garlic, and salt into skillet. Cover and simmer 15 min. Blend reserved 1.3 cup bouillon and four; stir into skillet. Add mushrooms and onion. Heat to boiling stirring constantly, Boil 1 min. Stir in sour cream; heat through. Serve over hot noodles.
4 servings

Pizza Casserole
Ingredients
2 cups uncooked egg noodles
1/2 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzerella cheese


Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Cook noodles according to package directions.
3 In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
4 Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Shrimp and Asparagus

Ingredients
1 pound fresh asparagus
1 (16 ounce) package egg noodles
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1 cup butter
1 tablespoon lemon juice
1 pound shrimp
1 pound mushrooms, diced
1/2 cup grated Parmesan cheese
salt and pepper to taste


Directions
1 In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
2 Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
3 In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
4 Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
5 Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.

Swiss Chicken over Egg Noodles

Ingredients
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
8 ounces herbed dry bread stuffing mix
1/2 cup melted butter


Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Place chicken breasts in a lightly greased 9x13 inch baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk, and pour over chicken breasts. Sprinkle stuffing mix over chicken and soup mixture. Pour melted butter over top and cover with foil.
3 Bake for 50 minutes, or until done. Serve over warm egg noodles.

Taco Casserole

Ingredients

1 pound ground beef
1 (15 ounce) can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
3 1/2 cups cooked egg noodles
1 (15.25 ounce) can kidney beans, drained and rinsed
1/4 cup taco sauce
1 (1.25 ounce) package taco seasoning mix
1/2 cup tomato sauce


Directions

1 Preheat oven to 325 degrees F (165 degrees C).
2 In a 9x13 inch baking dish combine the beef, corn, salsa, olives, noodles, beans, taco sauce, seasoning mix and tomato sauce. Mix together and spoon mixture into a 9x13 inch baking dish.
3 Bake in the preheated oven for 1/2 hour, or until cooked through.

Hot Dog Noodle Casserole

Ingredients
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) package wide egg noodles
1 (10.75 ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1 pound hot dogs, sliced into circles
1 pound frozen green peas, thawed
4 slices bacon, fried and crumbled


Directions
1 Prepare spinach according to package directions. Drain and spread in the bottom of a lightly greased 9x13-inch baking dish.
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 and place on top of spinach in baking dish.
3 Preheat oven to 350 degrees F (175 degrees C).
4 In a large bowl combine the soup, milk, sour cream and hot dogs. Mix together and place mixture on top of noodles.
5 Cover dish with aluminum foil and bake at 350 degrees F (175 degrees C) for about 45 minutes, or until heated through. Sprinkle with peas and bacon, bake until peas are hot.