Cheesy Noodles
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 226 grams dry egg noodles, (8 oz)
- ¼ cup butter, (½ stick / ¼ block)
- 1 can Soup Option, (10½ oz / 298 g)
- Liquid Option
- Cheese Option
- Garnish Option
OPTIONS
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed cream of onion soup
- condensed Cheddar cheese soup, Shortcut
- condensed cream of chicken & mushroom soup
Liquid - Use 1 Item
- ¾ cup milk
- ¾ cup evaporated milk
- ¾ cup half and half cream
- ¾ cup sour cream, plus ¼ cup milk, Shortcut
Cheese - Use 1 Item
- ½ cup Parmesan cheese, grated
- ½ cup Romano cheese, grated
- ½ cup Gruyere cheese, grated
- 1 cup Cheddar cheese, shredded
Garnish - Use 1 Item
- Parmesan cheese, grated
- poppy seeds
- fresh parsley, chopped
- pitted ripe olives, sliced
Instructions
- Heat a pot of salted water to a boil, add the egg noodles and cook until tender. Drain noodles and return to the pot and mix with the butter.
- While the noodles are cooking, to a medium mixing bowl, add the Soup, Liquid, and Cheese Options and stir together.
- Stir the soup mixture into the buttered egg noodles. Place pot with noodles on medium heat, stir constantly until mixture is heated through.
- Pour into a serving dish, sprinkle with Garnish Option.
- Serve as a side dish, enjoy.
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