Time 50m Yield 8 Number Of Ingredients 11 Steps:
Melt 2 tablespoons margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper until blended. Cook, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses; keep warm over low heat. Heat oven to 350°. Meanwhile, cook and drain noodles as directed on package. Alternate layers of noodles and cheese mixture, ending with noodles, in ungreased 2-quart casserole. Heat bread crumbs and 1 tablespoon margarine over medium heat, stirring frequently, until crumbs are toasted. Sprinkle over noodles. Bake uncovered about 20 minutes or until hot and bubbly.
Time 45m Yield 8 servings Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Cook the egg noodles until al dente as per the package directions. Drain and set aside. In a medium bowl, combine the cottage cheese and sour cream. Add plenty of freshly ground black pepper. Add to the noodles and stir. Add the Cheddar and green onions, then stir. Add the contents of the bowl to a 9-by-13-inch baking dish and bake for 15 minutes. Remove and top with the potato chips. Return to the oven and bake until golden, another 5 minutes. Garnish with green onions, then serve.
Time 1h10m Yield 12-15 servings. Number Of Ingredients 13 Steps:
In a large skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside. , In a large bowl, combine the noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer or until browned. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Yield 6 Number Of Ingredients 11 Steps:
Cook noodles al dente. Drain and rinse. Set aside. In a large mixing bowl, mix together cottage cheese, sour cream, parmesan, 1 egg, 1 cup cheddar cheese, Worcestershire sauce, milk, butter or margarine, and salt and pepper. Stir in cooked noodles. Spread into a 9 inch square baking dish, top with remaining shredded cheese. Bake at 300 degrees F (150 degrees C) for one hour, or until set.
Time 35m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Bring a large pot of salted water to a boil. Add macaroni and boil, uncovered, until just tender to taste. Drain, rinse with cold water and set aside. Preheat oven to 350 F (180 C). In a large pot, melt butter over medium heat and add flour. Stir with a wooden or non-reactive spoon until mixture has a lightly nutty aroma but no colour, about 5 minutes. Slowly whisk in milk, then bring entire mixture up to a simmer, whisking constantly. If lumps do occur, strain and return to heat. Add nutmeg and whisk in cream cheese until smooth. Reduce heat to medium-low and stir in cheddar until melted. Stir in cooked macaroni and spoon into an 8-cup (2 L) baking dish. Sprinkle with breadcrumbs and bake for 25 to 30 minutes, until bubbling around the edges. Cool for 10 minutes before serving.
Yield 6 Number Of Ingredients 11 Steps:
Cook noodles al dente. Drain and rinse. Set aside. In a large mixing bowl, mix together cottage cheese, sour cream, parmesan, 1 egg, 1 cup cheddar cheese, Worcestershire sauce, milk, butter or margarine, and salt and pepper. Stir in cooked noodles. Spread into a 9 inch square baking dish, top with remaining shredded cheese. Bake at 300 degrees F (150 degrees C) for one hour, or until set.
Number Of Ingredients 10 Steps:
Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with nonstick cooking spray. Cook noodles as directed on package drain. Mix noodles and remaining ingredients. Spread in dish. Bake uncovered 30 to 35 minutes or until center is set and edges are golden brown. Let stand 5 minutes.1 serving: Calories 270 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 80mg Sodium 690mg Carbohydrate 25g (Dietary Fiber 0g) Protein 22g.-When making macaroni and cheese from the box, try using skim milk and omit (or reduce) the margarine.From “Betty Crocker’s Best of Healthy & Hearty Cooking.” Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Cook noodles according to directions on box. Drain. In a casserole dish, toss pasta with butter, then add cheeses. Stir in cream. Bake at 400 for 20 minutes.
More about “three cheese noodle bake recipes”
Time 35m Yield 6 servings, 1-1/3 cups each Number Of Ingredients 9 Steps:
Heat oven to 375ºF. Cook pasta in large saucepan as directed on package, adding spinach to the boiling water for the last minute. Meanwhile, cook and stir chicken and garlic in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. or until chicken is browned. Stir in pasta sauce and tomatoes; bring to boil. Simmer on medium-low heat 3 min. Remove from heat; stir in cream cheese spread until melted. Drain pasta mixture well; return to saucepan. Stir in chicken mixture and mozzarella. Spoon into 13x9-inch baking dish; top with Parmesan. Bake 10 to 15 min. or until heated through.
