WIDE NOODLE PASTA RECIPES

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TACO NOODLE CASSEROLE RECIPE: HOW TO MAKE IT



Taco Noodle Casserole Recipe: How to Make It image

I got creative while we were housebound during a snowstorm one winter and used ingredients I had on hand to come up with this hearty Taco Noodle Casserole. —Judy Munger, Warren, Minnesota

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 15

2 cups uncooked wide egg noodles
2 pounds ground beef
1 can (8 ounces) tomato sauce
1/2 cup water
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese
2 cups shredded lettuce
1 cup diced fresh tomatoes
1/3 cup sliced ripe olives, drained
1/2 cup taco sauce
1/2 cup sour cream

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, water, green chilies, taco seasoning, onion powder, chili powder and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Drain noodles; place in a greased 11x7-in. baking dish. Spread with beef mixture; sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes., Top with lettuce, tomatoes, olives and taco sauce. Garnish with sour cream.

Nutrition Facts : Calories 402 calories, FatContent 23g fat (11g saturated fat), CholesterolContent 119mg cholesterol, SodiumContent 906mg sodium, CarbohydrateContent 17g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 30g protein.

NOODLE KUGEL RECIPE | INA GARTEN | FOOD NETWORK



Noodle Kugel Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Yield 10 servings

Number Of Ingredients 10

1 pound wide egg noodles
5 extra-large eggs
4 cups half-and-half
1/4 cup light brown sugar, packed
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup ricotta cheese
1 cup golden raisins

Steps:

  • Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
  • Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
  • In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
  • Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

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TACO NOODLE CASSEROLE RECIPE: HOW TO MAKE IT
I got creative while we were housebound during a snowstorm one winter and used ingredients I had on hand to come up with this hearty Taco Noodle Casserole. —Judy Munger, Warren, Minnesota
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 402 calories per serving
  • Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, water, green chilies, taco seasoning, onion powder, chili powder and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Drain noodles; place in a greased 11x7-in. baking dish. Spread with beef mixture; sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes., Top with lettuce, tomatoes, olives and taco sauce. Garnish with sour cream.
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