Savory Italian Noodle Casserole Recipes

ITALIAN ZUCCHINI CASSEROLE

Steps:

• In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. , Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.

ITALIAN NOODLE CASSEROLE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Meanwhile, cook noodles according to package directions; drain. In a large bowl, combine the beef, noodles, oil, 1-1/2 cups Colby cheese, tomato sauce, beans, tomatoes, soup and seasonings., Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Sprinkle with Parmesan cheese and remaining Colby cheese. Bake, uncovered, for 5-10 minutes longer or until cheese is melted.

27 EASY NOODLES TO MAKE TONIGHT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a noodle recipe in 30 minutes or less!

SAVORY ITALIAN NOODLE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Cook pasta as directed on package, omitting salt. Meanwhile, brown meat with green peppers and onions in large skillet. Add tomatoes, water, tomato paste and black pepper; mix well.
• Layer half each of the pasta. meat sauce and VELVEETA in 13x9-inch baking dish; repeat layers.
• Bake 30 min. or until heated through.

FANCY TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 450 degrees. Cook farfalle pasta according to package directions for "al dente". Drain well and set aside.
• In a medium skillet, heat 2 tablespoons extra virgin olive oil. Add pressed garlic, cook 1 minute. Add panko bread crumbs. Continue to cook for 3-4 minutes over medium heat while continuously stirring. When olive oil is absorbed and panko is lightly browned, remove from heat and set aside.
• In a medium saucepan, melt unsalted butter over high heat. Add onion and saute until it is soft and opaque. Add flour and continue stir until flour is light brown. Pour in cream, stir well and bring to a boil. Add frozen peas, sun dried tomatoes and roasted red peppers, continue to cook for 3 minutes.
• In a large mixing bowl, combine cooked al dente farfalle pasta, cream mixture, drained canned tuna, and parmigiano-reggiano cheese. Mix until all ingredients are fully combined.
• Lightly coat individual gratin dishes or a large casserole dish with cooking spray. Evenly distribute mixture into baking dish(es). Lightly season tops with fine sea salt and freshly ground pepper. Finish with a thick coating of seasoned panko bread crumbs.
• For individual gratin dishes, bake at 450 degrees for 5 minutes, or until tops are browned. For large casserole dish, bake at 450 degrees for 10-15 minutes or until top is brown.
• If you've tried this recipe, come back and let us know!

ITALIAN NOODLE CASSEROLE

Steps:

• Preheat your oven to 450°F and coat a 9x13 inch casserole dish or glass baking dish with oil or cooking spray.
• Prepare pasta according to package directions, cooking slightly al dente.
• Place a large skillet over medium heat, and add the ground beef, onion, and a pinch of salt and pepper. Brown the ground beef, breaking up while cooking, until nearly cooked through. Drain any excess grease.
• Add the zucchini and garlic to the beef and saute for about 5 minutes or until the zucchini is tender.
• Stir in the tomato sauce and Italian seasoning, and bring to a simmer. Season to taste with salt and pepper.
• After the pasta is cooked and drained, return the pasta to the pot or a bowl and stir in the Greek yogurt and cream cheese until smooth. Transfer the pasta mixture to the prepared casserole or baking dish.
• Top pasta with an even layer of the meat sauce mixture, the sprinkle with cheddar and parmesan cheese.
• Bake at 450°F for 15-20 minutes, or until heated through and cheese is melted and lightly browned.

CHICKEN NOODLE CASSEROLE I

Steps:

• Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
• In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
• Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
• Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

EASY TUNA NOODLE CASSEROLE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of lightly salted water to a boil. Cook the fusilli in boiling water, stirring occasionally for about 12 minutes until tender yet firm to the bite.
• Melt the butter in a saucepan over medium heat. Whisk in flour, stirring constantly for about 1 minute.
• Remove from the heat and gradually pour in the milk, whisking constantly the entire time to avoid lumps from forming.
• Return to heat and cook, stirring constantly for about 2 minutes until slightly thickened. Stir in ½ of the cheddar cheese. Add the lemon juice, mustard powder, salt, and pepper, and mix well.
• Drain the fusilli and fold into the sauce. Mix in the tuna.
• Pour the mixture into an 8-inch casserole dish and sprinkle with breadcrumbs. Top with the remaining cheddar cheese.
• Bake in the oven for about 30 minutes until the cheese is melted and golden.
• Serve hot, and enjoy!

TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 375˚F.
• Grease a 9x13 baking dish with cooking spray and set aside.
• Cook the noodles according to the directions on the package.
• Drain noodles and return drained noodles back to the pot; set aside.
• Melt the butter in a large saucepan or large deep skillet set over medium heat.
• To the melted butter, add celery, peppers and onions; cook for 8 to 10 minutes or until vegetables are tender.
• Stir in the garlic and cook for 20 seconds.
• Stir in flour, mustard, salt and pepper.
• Add milk; cook and stir until bubbly and thickened. Sauce will be thick.
• Pour the sauce over the noodles.
• Add flaked tuna and cheese to the noodles.
• Gently fold and mix until everything is thoroughly combined.
• Transfer tuna mixture to the baking dish; set aside.
• In a mixing bowl, combine crushed ritz crackers and butter; sprinkle over the casserole.
• Bake uncovered for 25 to 30 minutes, or until heated through.
• Remove from oven and let stand for 5 to 8 minutes before serving.

SLOW COOKER LASAGNA

Steps:

• In a large skillet, brown and crumble the ground beef, add in onion and garlic and cook for additional 1-2 minutes.
• Drain excess grease.
• Add in spaghetti sauce, broth, add italian herbs, basil and dried parsley. Stir.
• In a separate bowl, mix together ricotta cheese, 2 cups mozzarella cheese, 1/4 parmesan cheese, egg, pepper and chopped parsley.
• Spray crock pot with no-stick cooking spray. Scoop approximately 1 cup of meat sauce into bottom of slow cooker.
• Top with one layer of uncooked lasagna noodles. Just do your best to break them up to fit into your crock pot.
• Next top with a layer of cheese mixture.
• Keep adding layers, ending with meat sauce. I was able to get 3 layers in my 5-quart slow cooker.
• Put the lid on and cook on low for 4-6 hours. You want most of the liquid to be absorbed and noodles should be soft.
• When it is finished cooking, add remaining cheeses and sprinkle with parsley.
• Put the lid back on for about 10-15 more minutes until cheese is melted.