Creamy Beef Noodle Bake

Casseroles are a staple around the SFFS house. Not only do we eat them fresh from the oven, but IT Guy takes the leftovers to work in his lunch, so this is perfect for us. Not only does it serve a dual purpose, but it's yummy to boot! And so easy! If you don't need a big pan of this, remember you can always split up the mixture into two pans and freeze one for later! I'm having to learn to do that more and more for since I cook for only two people most of the time. But this is just a great dish for a family meal!

Creamy Beef Noodle Bake



1 pound ground beef
1 cup sour cream
1 14-ounce can diced tomatoes ~ undrained
1 medium onion ~ diced
1 - 2 cloves garlic ~ minced
1 8-ounce box noodles (flat egg noodles, penne, rotini, etc) ~ cooked and drained
3 cups grated sharp cheddar cheese
1 cup frozen corn
1 7-ounce can diced green chilies ~ optional

Preheat oven to 375 degrees. Spray a 9x13 inch pan with cooking spray.

In a large skillet, saute onion and garlic in a little olive oil.

Add the ground beef, salt & pepper and cook until done. Drain.

Add the sour cream and tomatoes (and green chilies, if using) and stir to combine.

Add half of the noodles in the bottom of the prepared pan.

Then add the ground beef mixture, 1 cup of the cheese, and the corn . 

Top with remaining noodles and remaining cheese.

Cover with foil and bake for 45 minutes until bubbly.

Allow to sit for 5 minutes before serving.

 
Okay....here's what you need.

 
Saute the onion and garlic.

 
Brown the ground beef then add 
the sour cream and the tomatoes. 
If you're using green chilies, 
add them here as well.

 
Stir it up!

 
Place half of the cooked noodles in the pan.

 
Then add the ground beef mixture, 
1 cup of the cheese...

 
..and the corn.

 
Then add the rest of the noodles.

 
Cover with remaining cheese. 
Cover with foil and bake!

 
So, so good!

Chicken Bacon Noodle Bake

Casseroles are always a good thing in our house. Not only do we enjoy them for dinner, but IT Guy is easy to please and will take leftovers in his lunch. This dish is really good and super easy. Just a few slices and dices and you've got yourself a big pan of deliciousness. Or...if you're not serving but just a few people, divide it up between two smaller pans and freeze one for later...or take one to a friend! 

Chicken Bacon Noodle Bake



2 1/2 pounds boneless, skinless chicken (I used tenders)
1 pound bacon ~ divided use
2 cans cream of chicken soup
1 pound Monterrey Jack cheese ~ shredded, divided use (about 3 cups)
1 16-ounce box Rotini pasta
1 medium onion ~ diced
1 clove garlic ~ minced
Salt and pepper to taste

Spray a 9x13 inch pan with cooking spray,

Dice bacon and cook in a large skillet with diced onion and minced garlic until the bacon is crisp and onion is tender. Remove from pan.

Slice chicken into bite-sized pieces.

Cook chicken in bacon drippings until done. Add salt and pepper to taste.

Cook and drain pasta. Return pasta to the pot and stir in the soup and 1 cup of the cheese.

Add half of the bacon mixture and the cooked chicken.

Pour mixture in to prepared pan.

Top with remaining crumbled bacon mixture and remaining cheese.

Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.
 
Okay..let's get going!

 
Cook the bacon, onion and garlic 
until done. Then remove it from the pan.

 
Dice the chicken then cook it in the bacon drippings.

 
Cook and drain the pasta then add 
it back to the pan. Then add the 
soup and 1 cup of cheese.

 
Then stir in half of the bacon...

 
...and the chicken.

 
Pour the mixture into the prepared pan.

 
Sprinkle with the rest of the bacon....

 
...and the rest of the cheese. Bake it up!

 
Then eat!

Chicken Noodle Casserole

A good casserole is always welcome, right? This one is reminiscent of chicken noodle soup. We loved it and the leftovers were great. It's makes a nice sized casserole if you have a larger family or need to take a dish to a pot luck or something. If you want to make it and don't need or want a large amount, then just put half of it in a baking pan to freeze for later. We always enjoy having a little something to pull out of the freezer for a quick dinner, don't we?

Chicken Noodle Casserole



4 skinless, boneless chicken breast halves
Salt & pepper to taste
1/2 cup butter ~ melted
8 ounces egg noodles
2 cups frozen peas and carrots
1 10-ounce can condensed cream of chicken soup
1 10-ounce can condensed cream of mushroom soup
1 cup sour cream
1/2 cup crumbled buttery round crackers 
1/2 cup Panko bread crumbs

Preheat oven to 350 degrees.

Season chicken with salt and pepper and place on a baking sheet. Bake in preheated oven for 30 - 45 minutes until done. Set aside to cool.

Cook noodles until they are al dente.

Dice chicken and mix with noodles and veggies.

In a medium bowl, mix together the soups and the sour cream. Season with salt and pepper.

Combine the soup mixture with the chicken mixture.

Pour into a 2 quart baking dish.

Melt butter in a the microwave in a small bowl. Stir in cracker and Panko crumbs. Top casserole with mixture.

Bake for about 30 minutes, until heated through and golden brown.

Here's what you need.

Season your chicken then bake until done.

Mix the soups and sour cream.

Boil the noodles.

Combine the pasta, cooked, diced 

chicken and veggies.

Add the soup mixture and mix well.

Mix the melted butter and the crumbs.

Pour into your prepared pan and 

sprinkle with the crumb mixture. Bake it up!

Then enjoy!

Mexican Chicken Noodle Soup

Do you know what fideo means? It's the Spanish word for noodles. It's really no different than regular pasta but it's fun to use it in this recipe. I used a short cut pasta....like little broken bits on spaghetti noodles. But they sell all kinds and shapes so pick one you like. This was really good and with the colder weather coming on, you might want to put this on your "to-make" list!!

Mexican Chicken Noodle Soup



3 cups cooked chicken ~ shredded
5 cups chicken broth
1 medium onion ~ diced
1 clove garlic ~ minced1 14-ounce can cream style sweet corn
1 14-ounce can sweet corn (or 1 cup frozen corn)
2 10-ounce cans red enchilada sauce ~ I used one mild and one medium 1 4-ounce can green chiles
1 5-ounce package uncooked fideo pasta (any kind, found in the Mexican food aisle)1 1/2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves, crushed

In Dutch oven, saute onion and garlic until tender.

Add broth, corn, enchilada sauce and chiles. Mix well and bring to a boil over medium-high heat.

Add spices.

Add chicken and fideo. Mix well.

Reduce heat to low; simmer 8 minutes or until fideo is tender, stirring occasionally.

Garnish each serving with cheese, sour cream, etc....if desired. 

Here's the stuff you need 

for this easy and yummy soup.

Cook the chicken. I used 4 thighs 

because that's what I had, but you 

can use anything.

Saute the onion and garlic for a few minutes.

Then add the chicken broth, green chiles, 

corn, enchilada sauce, cumin, salt and pepper.

Allow it to simmer for a bit then add 

the cooked, shredded chicken and the fideo. 

Cook for 8 - 10 minutes until pasta is tender.

Serve it up!!

Pizza Casserole

We love pizza around our house so when I found this recipe I knew it would be a hit! And I was right! It's so easy to prepare and doesn't make a HUGE amount but is easily doubled if you need to feed a bigger crowd. You can change things up if you don't like pepperoni. Use sausage instead of ground beef. Add cheddar cheese along with the mozzarella. If you like it a little hotter, add some red pepper flakes. Olives!! Don't forget olives!! So many options! I think young kids would LOVE this....I know my three-year old granddaughter LOVED it...but it suits grown-ups, too. An easy family dinner sure to please everyone!

Pizza Casserole


2 cups uncooked egg noodles - any cut (I used bow-tie)
1/2 pound ground beef
1 onion - chopped
2 tablespoon olive oil
2 cloves garlic
1 green bell pepper - chopped
1 cup pepperoni slices - cut in half
16 oz pizza sauce - I was out and used Marinara sauce..worked great
4 tablespoons milk
1 cup mozzarella cheese - grated
Preheat oven to 350 degrees
Cook noodles according to package directions
In a medium skillet over medium-high heat, saute the onion and garlic in the olive oil for a couple of minutes. Add the chopped bell pepper and cook for another couple of minutes. Add the ground beef and cook until done. Drain fat. Stir in the noodles, pepperoni, pizza sauce and milk and mix well. Pour this mixture into a greased 2 quart casserole dish.
Bake for 20 minutes. Top with cheese then bake for an additional 10 minutes.

Here's (almost) everything you need. 

The sauce...I forgot the sauce.

Here it is!

Chop, chop, chop.

Saute and fry....

Add the cut up pepperoni.

Stir everything in except the cheese...

...even the cooked noodles.

I left my mixture in my skillet 

and baked the casserole in that.

Add the cheese...bake for a few more minutes.

Copyright © 2011 Simple Fare, Fairly Simple. All rights reserved.

Creamy Big Flat Noodle Soup

Shortly after IT Guy and I married, he got sick. Nothing big...just a cold or something. Being a YOUNG wife who wasn't used to caring for a puny husband, I did the only thing I knew to do. I called my mother-in-law. After asking me a few questions and telling me how to care for him, she told me to be sure to make him some "big flat noodle soup". I'm sure my silence on the other end of the phone confirmed to her I had no idea what she was talking about. She kindly and patiently told me it was their family "cure all" when someone was down with a cold. She gave me the instructions on how to make it which wasn't difficult. So Big Flat Noodle Soup became a part of our little family's treatment. Here's an updated version of Big Flat Noodle Soup. And you don't even have to wait until you're sick to eat it!!

Creamy Big Flat Noodle Soup



1 Rotisserie Chicken
1 medium onion ~ diced
2 cups sliced carrots
2 cups sliced celery
2 32-ounce containers chicken stock
2 cups half & half
2 1/2 cups uncooked egg noodles
3 tablespoons chopped fresh parsley leaves
1 teaspoon poultry seasoning
Salt and pepper to taste


Pick the meat off the chicken, rough chop the meat and set aside.

In a large dutch oven, saute onion, carrots and celery until soft. Add seasonings.

Add the chicken stock and noodles and boil gently until noodles are done.

Add chicken and half & half and heat through.

Stir in chopped parsley.


 
Let's get goin'!

 
Dice the veggies....

 
...and saute them with the seasonings in a little olive oil.

 
Pour the chicken stock into the pot and bring it to a boil.

 
Chop the chicken and set aside.

 
When the stock starts to boil, add 
the big, flat noodles and cook them until al dente.

 
Then add the chicken and the half & half.

 
Stir in the parsley....

 
...and bowl it up!!