#eggnoodledelight

[fembot77]

This Italian noodle casserole is warm and tasty. It has egg noodles, savory Italian sausage, a rich tomato sauce, and gooey mozzarella cheese that has melted.

Ingredients: 8 oz. uncooked egg noodles. 1 lb. ground Italian sausage. 1 onion, diced. 2 cloves garlic, minced. 1 can 28 oz. crushed tomatoes. 1 can 6 oz. tomato paste. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups shredded mozzarella cheese.

Instructions: Follow the directions on the package to cook egg noodles until they are al dente. Remove the water and set it aside. Over medium-low heat, brown the Italian sausage in a pan until it's fully cooked. Put in the minced garlic and diced onion. Cook until the onion is soft and clear. Add tomato paste, dried basil, dried oregano, salt, and black pepper, and mix them in. For 5 to 10 minutes, let it cook. Put cooked egg noodles and sausage mixture in a slow cooker and cover it. Add some chopped mozzarella cheese on top. Cover and cook on low for 4 to 6 hours, or until cheese melts and the dish is hot all the way through. If you want, you can serve it hot and top it with fresh basil or parsley.

Prep Time: 20 minutes

Cook Time: 240 minutes

Essentially Therapeutic Massage

[servanttrainer]

Chicken stroganoff served over egg noodles that is creamy and comforting, with crispy chicken slices and a tasty mushroom sauce.

Ingredients: 1 lb boneless, skinless chicken breasts, sliced thinly. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 8 ounces mushrooms, sliced. 2 tablespoons all-purpose flour. 1 cup chicken broth. 1 cup sour cream. 1 tablespoon Dijon mustard. 2 tablespoons chopped fresh parsley. 8 ounces egg noodles, cooked according to package instructions.

Instructions: Add salt and pepper to the chicken slices. Put olive oil in a big skillet and heat it over medium-high heat. It will take about 5 to 6 minutes of cooking after adding the chicken until it is browned and fully cooked. Take the chicken out of the pan and set it aside. Put the chopped onion in the same pan and cook for about 3 minutes, until it gets soft. After you add the garlic, cook for one more minute. Put in the sliced mushrooms and cook for about 5 minutes, until they give off their water and get soft. Put flour on top of the mushrooms and stir to mix it in. To get rid of the raw flour taste, cook for one to two minutes. Slowly add the chicken broth while stirring all the time to avoid lumps. Turn the heat down to low and cook for about three to four minutes, until the sauce gets thick. Add the Dijon mustard and sour cream and mix them in well. Put the cooked chicken back in the pan and cook for another two to three minutes, until it's hot all the way through and the flavors have mixed. Put the chicken stroganoff on top of cooked egg noodles and sprinkle chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Robotique Medecine

[jensington]

This Bacon Cabbage Noodles recipe is a delicious and comforting dish that combines the smoky flavor of bacon with the sweetness of cabbage and the satisfying texture of egg noodles. It's a perfect weeknight meal that's ready in no time!

Ingredients: 6 slices of bacon. 1/2 head of cabbage, thinly sliced. 8 ounces of egg noodles. 1 onion, chopped. 2 cloves of garlic, minced. 1/4 cup of chicken broth. Salt and pepper to taste. 1 tablespoon of vegetable oil. 1/4 teaspoon of red pepper flakes optional. Grated Parmesan cheese for garnish optional.

Instructions: Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and crumble it. Set aside. In the same skillet, add the vegetable oil and heat it over medium heat. Add the chopped onion and garlic to the skillet. Saut until the onions are translucent, about 3-4 minutes. Add the thinly sliced cabbage to the skillet and saut for another 5-7 minutes, or until the cabbage begins to soften. While the cabbage is cooking, cook the egg noodles according to the package instructions. Drain and set aside. Return the crumbled bacon to the skillet with the cabbage and onions. Stir to combine. Pour in the chicken broth and season with salt, pepper, and red pepper flakes if desired. Cook for another 2-3 minutes, allowing the flavors to meld. Add the cooked egg noodles to the skillet and toss everything together until well combined. Serve hot, garnished with grated Parmesan cheese if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

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