Cooking Crave - Ep. 100 - Chicken & Cheese Noodle Bake & Caramel-Pecan Dream Bars
Описание:
Rhonda & Laverne cover Chicken & Cheese Noodle Bake & Caramel-Pecan Dream Bars
Chicken & Cheese Noodle Bake
1 16 oz spaghetti, broken
2 medium onions, chopped
1 medium sweet red pepper, chopped
1/2 cup butter, cubed
6 tbsp flour
2 cups 2% milk
4 cups cubed cooked chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1/2 tsp celery salt
1/2 tsp pepper
2 cups (8 oz) shredded mozzarella cheese
1 cup shredded cheddar cheese
Preheat oven to 350 degrees. Cook spaghetti according to package directions. Meanwhile, sauté the onions, green and red peppers in butter in a Dutch oven until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, soups, sour cream, celery salt and pepper. Drain spaghetti; add to sauce mixture and toss to coat. Transfer to two greased 11 x 7 inch baking dishes. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
To use frozen casserole: thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
Caramel-Pecan Dream Bars
1 pkg yellow cake mix
1/2 cup butter, softened
1 egg
Filling:
1 can sweetened condensed milk
1 egg
1 tsp vanilla extract
1 cup chopped pecans
1/2 cup brickle toffee bits
Preheat oven to 350 degrees. Beat cake mix, butter and egg in a large bowl until crumbly. Press on the bottom of a greased 13 x 9 in baking pan.
Beat milk, egg and vanilla in a small bowl until combined. Stir in pecans and toffee bits. Pour over crust. Bake for 20-25 minutes or until golden brown. Cool on a wire rack; cut into bars.
You'll Need:Rhonda & Laverne cover Chicken & Cheese Noodle Bake & Caramel-Pecan Dream Bars
Chicken & Cheese Noodle Bake
1 16 oz spaghetti, broken
2 medium onions, chopped
1 medium sweet red pepper, chopped
1/2 cup butter, cubed
6 tbsp flour
2 cups 2% milk
4 cups cubed cooked chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1/2 tsp celery salt
1/2 tsp pepper
2 cups (8 oz) shredded mozzarella cheese
1 cup shredded cheddar cheese
Preheat oven to 350 degrees. Cook spaghetti according to package directions. Meanwhile, sauté the onions, green and red peppers in butter in a Dutch oven until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, soups, sour cream, celery salt and pepper. Drain spaghetti; add to sauce mixture and toss to coat. Transfer to two greased 11 x 7 inch baking dishes. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
To use frozen casserole: thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
Caramel-Pecan Dream Bars
1 pkg yellow cake mix
1/2 cup butter, softened
1 egg
Filling:
1 can sweetened condensed milk
1 egg
1 tsp vanilla extract
1 cup chopped pecans
1/2 cup brickle toffee bits
Preheat oven to 350 degrees. Beat cake mix, butter and egg in a large bowl until crumbly. Press on the bottom of a greased 13 x 9 in baking pan.
Beat milk, egg and vanilla in a small bowl until combined. Stir in pecans and toffee bits. Pour over crust. Bake for 20-25 minutes or until golden brown. Cool on a wire rack; cut into bars.
1 (8 ounce) package green (spinach) noodles
4 tablespoons melted butter, cooled, divided
1/2 cup finely grated Swiss cheese, divided
1/4 cup finely grated Parmesan cheese, divided
2 eggs, well beaten
Salt and pepper to taste
Procedures : Preheat oven to 350 degrees F.
Cook noodles according to package directions. Do not over-cook. Pour into a colander, and rinse under rapidly running cold water; drain. Toss noodles with 3 tablespoons melted butter, 6 tablespoons Swiss cheese and 2 tablespoons Parmesan cheese. Stir in the beaten eggs and mix well. Add salt and pepper. Turn into a well buttered 9-inch square pan. Sprinkle with remaining cheeses over top and dribble on remaining melted butter. Bake for 30 minutes.
Cut into 6 or 8 pieces and serve
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