Cheesy Ham And Noodles
12 ounces uncooked linguine
3 cups half and half
2 cups shredded Swiss cheese
1 cup frozen peas
1 tablespoon Dijon mustard
1 (12 ounce) lean ham steak, chopped
1 (10 ounce) package refrigerated Alfredo sauce
Bring water to a boil in 4 quart saucepan. Cook linguine for 5 minutes; drain. Transfer pasta to a lightly greased 4 quart slow cooker. Add half and half, 1 cup cheese, peas, mustard, ham, and Alfredo sauce, stirring gently to blend. Sprinkle with remaining 1 cup cheese. Cover; cook on low for 3 hours, or until pasta is tender.
Makes 6 servings.
4 ounces medium egg noodles (about 2 1/2 cups)
1 1/2 teaspoons salt
1 1/2 quarts boiling water
2 tablespoons butter or margarine
1/3 cup half and half
1/3 cup grated Parmesan cheese
Gradually add noodles and salt to rapidly boiling water so that water continues to boil. Cook, uncovered, stirring occasionally, until tender. Drain in colander. Place butter and half and half in the same pot; heat slowly until the butter melts. Add the noodles and Parmesan cheese; toss gently until the noodles are well coated. Cook and stir over low heat until the noodles are hot.
Makes 2 servings.
Hamburger Noodle Casserole
1 1/2 pounds ground beef
1 onion, chopped
2 (10 3/4 ounce) cans tomato soup
1 (16 ounce) can cream-style corn
1 (6 ounce) package noodles, cooked
Salt and pepper to taste
American cheese slices
Brown beef and onions together; drain well. Stir in soup, corn, noodles, salt and pepper. Spoon into 2 quart casserole dish. Bake at 350 degrees for 30 minutes, or until hot. Top with cheese slices and bake for an additional 5 minutes until cheese melts.
Chicken Noodle Soup
1 broiler/fryer chicken (3 to 3 1/2 pounds)
2 1/2 quarts water
1 cup diced carrots
1 cup diced celery
1 tablespoon salt
2 chicken bouillon cubes
1/4 cup chopped onion
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf
1 1/2 cups uncooked fine noodles
In a large saucepan, place all ingredients except noodles. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer for 1 to 1 1/2 hours, or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken; dice. Skim fat from broth; bring to a boil. Add noodles; cook until tender. Return chicken to pan; adjust salt to taste. Remove bay leaf before serving.
You can prepare this comforting soup to the point of adding the noodles, then stir in the diced chicken and freeze. When ready to serve, simply defrost the soup, bring to a boil, add the noodles and cook as directed.
Makes 8 to 10 servings (2 1/2 quarts).