Ingredients

• 2 c. dry shell macaroni
• 1 (8 oz.) sour cream
• 1 (10 oz.) can Rotel tomatoes/chilies
• 1 (10.5 oz.) can cream of mushroom soup
• 4 oz. can chopped green chilies
• 1 (8 oz. pkg.) shredded colby/montery jack cheese blend
• salt & pepper to taste

Directions

In a 3 qt. non-stick saucepan cook shell macaroni in boiling water for 6 minutes. Drain.
In the saucepan add to the macaroni the sour cream, rotel tomatoes, cream of mushroom soup, green chilies and half of the cheese mixture. Add salt & pepper to taste, mix well.
Put over low heat and stir in the rest of the cheese. Over low heat, stirring occasionally let simmer about 30 minutes.

This recipe may also be baked instead of prepared on top of the stove.

Ingredients

• 3 cups boiled noodles
• 1 cup cooked diced ham, chicken, roast, turkey or ground beef
• 1 recipe Killer Cream Sauce or Low Fat Cream Sauce
• 1/4 cup chopped fresh parsley
• 1/4 grated cheese of choice (or more, if desired)
• Breadcrumbs

Directions

Preheat the oven to 350 degrees. In a buttered baking dish, mix together the noodles, meat, sauce, parsley and cheese.

Top with breadcrumbs and bake for about 30 minutes, then broil to brown the top.

Ingredients

• 2 qts water
• 1/2 C. chicken broth
• 1 thin slice oleo
• 1 lb noodles
• 1 tsp salt
• 1 pinch of pepper

Directions

Bring to boil, water, chicken broth and oleo. Add noodles and boil 10 minutes. Add 1 tsp salt, pepper and put lid on pan. Set aside for 10 – 15 minutes. Serve

I love to use freshly made Amish made noodles:)

Ingredients

• 1-1/2 cups water or chicken broth
• 3/4 cup milk
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt (optional)
• 3-3/4 cups (6 oz.) Wide Egg Noodles, uncooked
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional)

Directions

In 10-inch skillet, stir together water, milk, butter and
salt; heat to boiling. Add uncooked noodles, stirring to
coat with liquid; heat to boiling. Cover; reduce heat.
Simmer 8 minutes, STIRRING EVERY 2 MINUTES or
until noodles are tender and about 3 tablespoons liquid
remains. Remove from heat; stir in Parmesan cheese
until melted. Sprinkle with parsley, if desired. 4 servings
(1 cup each).

Ingredients

• 1/2 lb. ground round
• 1 tbs olive oil
• 1 clove garlic minced (MORE!!!!! =) )
• freshly ground pepper
• 1/2 tsp thyme
• 1 pkg spaghetti sauce mix
• 1 6oz can tomato paste
• 4 – 6oz cans water
• 8 oz medium egg noodles
• 3 oz cream cheese (I use more of this)
• 1 cup sour cream
• 1 tbs chopped parsley
• 1/2 cup parmesan cheese

Directions

Brown meat, ad pepper, garlic, sauce mix, thyme, tomato paste, and water. Bring to a boil and simmer 20 – 25 minutes, uncovered.

Cook pasta, drain. Put half noodles in a greased 9×13 pan. Spread with half meat sauce. Blend cream cheese and sour cream til smooth, and parsley and half the parmesan. Spread 2/3 of this over the meat sauce topped noodles. Cover with rest of noodles then rest of sauce. Drop rest of cheese mixture over all with a spoon in equal dollops. Sprinkle with remaining parmesan. Bake at 350 degrees for 25 miutes