13 Cozy Dinners Grandma Made With a Bag of Egg Noodles, and They Still Cost Next to Nothing
Some of the best dinners of our childhood started with one crinkly bag of egg noodles from the pantry. Grandma could stretch that bag into a supper for eight, with a little gravy, a little cheese and a lot of love. These recipes are cheap, warm and made for cold nights, and every one of them comes with simple steps so you can make it tonight. Which one did your family make..
Beef and Egg Noodles Over Mashed Potatoes
Noodles over mashed potatoes sounds like too much until you try it. In much of the Midwest it was the dish at every church supper and every cold Sunday. A chuck roast simmers until it falls apart, then wide egg noodles cook right in that rich broth until it turns into gravy. Spooned over a mound of buttery potatoes, it is pure comfort. Would you try it, or is it one carb too many for you?
You will need: 3 pounds chuck roast, salt and pepper, 1 tablespoon oil, 1 onion chopped, 8 cups beef broth, 1 teaspoon dried thyme, 12 ounces wide egg noodles, 2 tablespoons butter, mashed potatoes for serving, chopped parsley.
How to make it: Season the roast and brown it in oil in a Dutch oven. Add the onion, broth and thyme, cover and bake at 300F for 3 to 3 and a half hours until tender. Shred the beef in the pot. Bring the broth to a boil on the stove, add the noodles and butter, and simmer for 10 to 12 minutes, stirring, until the noodles are soft and the broth thickens. Spoon over mashed potatoes and add parsley.
Amish Chicken and Egg Noodles
This is the dish Amish cooks bring to weddings, funerals and potlucks, and it is simple on purpose. A whole chicken makes a golden broth, then thick egg noodles soak it all up until the pot is creamy without a drop of cream. Many families serve it over mashed potatoes too. It tastes like a hug in a bowl, and it reheats even better the next day.
You will need: 1 whole chicken (about 4 pounds), 12 cups water, 1 onion, 2 celery ribs, 2 teaspoons salt, half teaspoon pepper, 4 chicken bouillon cubes, 4 tablespoons butter, 16 ounces thick egg noodles, a pinch of turmeric for color (optional).
How to make it: Simmer the chicken with water, onion, celery, salt and pepper for 1 and a half hours. Lift out the chicken, strain the broth and shred the meat. Bring the broth back to a boil with the bouillon, butter and turmeric. Add the noodles and cook for 15 minutes, stirring often. Stir the chicken back in and let it rest 10 minutes to thicken.
Chicken Paprikash Over Buttered Egg Noodles
Hungarian grandmothers and their Ohio and Pennsylvania grandkids all swear by this one. Chicken thighs simmer in a sweet paprika and onion sauce, then sour cream makes it silky and pink. Spoon it over buttered egg noodles and you will want bread to mop the plate. It only uses one pan for the chicken, and the paprika makes the whole kitchen smell amazing.
You will need: 2 pounds bone-in chicken thighs, salt, 2 tablespoons butter, 2 onions sliced, 2 tablespoons sweet paprika, 1 cup chicken broth, 1 tablespoon flour, 1 cup sour cream, 12 ounces egg noodles, parsley.
How to make it: Salt the chicken and brown it in butter, then set aside. Cook the onions in the same pan for 8 minutes. Take the pan off the heat, stir in the paprika, then add the broth and the chicken. Cover and simmer 35 minutes. Whisk the flour into the sour cream, stir it into the sauce and warm gently without boiling. Serve over cooked, buttered noodles.
Ham and Noodles With Sweet Peas
Leftover holiday ham has a happy ending here. Cubes of ham, sweet peas and egg noodles get tossed in a quick creamy sauce made with milk and a little Parmesan. It is the kind of supper that is on the table in 20 minutes and makes the kids ask for seconds. Quick poll: do you save the ham bone for soup, or do you toss it?
You will need: 12 ounces egg noodles, 2 tablespoons butter, 2 tablespoons flour, 2 cups milk, half cup grated Parmesan, 2 cups diced cooked ham, 1 and a half cups frozen peas, black pepper.
How to make it: Cook the noodles, adding the peas for the last 2 minutes, then drain. Melt the butter, whisk in the flour and cook 1 minute. Slowly whisk in the milk and simmer until thick, about 4 minutes. Stir in the Parmesan, ham and pepper. Toss with the noodles and peas and serve hot.
Tuna Noodle Casserole From Scratch
The famous pantry casserole gets a little upgrade: a real homemade sauce instead of a can of soup, and a crunchy buttered crumb top. It still costs only a few dollars to feed the whole family. Egg noodles make it soft and tender in the middle, and the peas add a pop of color. Be honest, are you team crushed chips or team breadcrumbs on top?
You will need: 12 ounces egg noodles, 4 tablespoons butter, 1 small onion diced, 8 ounces mushrooms sliced, 3 tablespoons flour, 2 cups milk, 1 cup chicken broth, 1 cup shredded cheddar, 2 cans tuna drained, 1 cup peas, half cup breadcrumbs.
How to make it: Heat the oven to 375F. Cook the noodles 2 minutes less than the package says. Cook the onion and mushrooms in 3 tablespoons butter, stir in the flour, then whisk in the milk and broth and simmer until thick. Stir in the cheese, tuna, peas and noodles. Pour into a baking dish, top with crumbs mixed with the last tablespoon of melted butter and bake 20 minutes.
Turkey Noodle Casserole for Thanksgiving Leftovers
Thanksgiving is coming, and this is the best thing that can happen to leftover turkey. Chunks of turkey, egg noodles and vegetables bake in a creamy sauce under a crisp, golden top. You can even stir in a spoon of leftover gravy for extra flavor. Make it the Friday after the holiday when nobody wants to cook.
You will need: 12 ounces egg noodles, 3 tablespoons butter, 1 onion diced, 2 celery ribs diced, 3 tablespoons flour, 2 cups turkey or chicken broth, 1 cup milk, 3 cups chopped cooked turkey, 1 cup frozen mixed vegetables, 1 cup shredded Swiss or cheddar, 1 cup crushed crackers.
How to make it: Heat the oven to 350F. Cook the noodles and drain. Soften the onion and celery in butter, stir in the flour, then whisk in the broth and milk until thick. Fold in the turkey, vegetables, noodles and half the cheese. Spread in a 9×13 dish, top with the rest of the cheese and the crackers, and bake 25 to 30 minutes.
Hamburger Noodle Skillet
Before the boxed mixes, there was this: one pound of ground beef, a bag of noodles and one big skillet. The noodles cook right in the tomato beef sauce, so there is only one pan to wash. Melt cheese on top at the end and dinner is done in about 30 minutes. It is cheap, filling and every kid at the table will clean their plate.
You will need: 1 pound ground beef, 1 onion diced, 2 cloves garlic, 1 teaspoon paprika, 1 teaspoon Italian seasoning, 1 can (15 ounces) tomato sauce, 3 cups beef broth, 8 ounces egg noodles, 1 cup shredded cheddar, salt and pepper.
How to make it: Brown the beef with the onion in a large deep skillet and drain the fat. Add the garlic, paprika and Italian seasoning and cook 1 minute. Stir in the tomato sauce and broth and bring to a boil. Add the noodles, cover and simmer 10 to 12 minutes, stirring twice, until tender. Season, top with cheese, cover 2 minutes to melt.
Creamy Mushroom Egg Noodles Bake
Mushroom lovers, this one is for you. Golden mushrooms, garlic and a splash of broth make a rich sauce that clings to every noodle. Bake it with a little Parmesan on top for crispy edges. It works as a meatless main or as a side next to roast chicken. Would you add chicken to it, or keep it all mushroom?
You will need: 12 ounces egg noodles, 3 tablespoons butter, 1 pound mixed mushrooms sliced, 1 small onion diced, 3 cloves garlic, 1 teaspoon thyme, 2 tablespoons flour, 1 and a half cups broth, 1 cup half and half, half cup Parmesan.
How to make it: Heat the oven to 375F and cook the noodles until just tender. Brown the mushrooms in butter for 8 minutes without stirring too much. Add the onion, garlic and thyme and cook 3 minutes. Stir in the flour, then the broth and half and half, and simmer until thick. Toss with the noodles, spread in a dish, top with Parmesan and bake 15 minutes.
Haluski, the Buttery Cabbage and Noodles of Pittsburgh
Haluski came to Pennsylvania with Polish and Slovak families, and it is still a favorite at church fish fries and festivals. It is just cabbage and onions cooked slowly in butter until sweet, tossed with egg noodles. Many families add sliced kielbasa to make it a full meal. Simple food, huge flavor, and it costs almost nothing to make.
You will need: 1 small head green cabbage chopped, 1 large onion sliced, 6 tablespoons butter, 12 ounces egg noodles, 12 ounces kielbasa sliced (optional), salt and lots of black pepper.
How to make it: Melt the butter in a big skillet and cook the onion for 5 minutes. Add the cabbage with a good pinch of salt and cook 15 to 20 minutes, stirring, until soft and golden in spots. Brown the kielbasa in a second pan if using. Cook and drain the noodles, then toss everything together with plenty of pepper.
Chicken Noodle Soup With Thick Homemade Egg Noodles
Store noodles are fine, but homemade ones turn a simple soup into something special. The dough is just flour, eggs and a splash of milk, rolled thick and cut into strips. They cook right in the broth and make it a little silky. Is there anything better on a sick day or a rainy one? Tell us what your family always added to chicken soup.
You will need: Noodles: 2 cups flour, 2 eggs, 3 tablespoons milk, half teaspoon salt. Soup: 10 cups chicken broth, 2 carrots sliced, 2 celery ribs sliced, 1 onion diced, 3 cups shredded cooked chicken, parsley, salt and pepper.
How to make it: Mix the flour, eggs, milk and salt into a stiff dough, rest 20 minutes, roll thin and cut into short strips. Simmer the carrots, celery and onion in the broth for 15 minutes. Add the noodles and cook 8 to 10 minutes until tender. Stir in the chicken, season and finish with parsley.
Savory Noodle Kugel With Onions
Most people know the sweet noodle kugel, but grandmothers in many Jewish homes also baked a savory one, crisp on top and soft inside. Caramelized onions, eggs and wide noodles bake into slices you can serve next to roast chicken or brisket. The crunchy corners are the best part, so plan on a fight over them.
You will need: 12 ounces wide egg noodles, 3 large onions thinly sliced, 4 tablespoons oil or butter, 4 eggs, 1 teaspoon salt, half teaspoon pepper, 1 teaspoon garlic powder.
How to make it: Heat the oven to 375F. Cook the onions in the oil over medium low heat for 25 minutes until deep golden. Cook and drain the noodles. Beat the eggs with salt, pepper and garlic powder, then mix in the noodles and onions. Spread in a greased 9×13 dish and bake 45 minutes until crisp and brown on top. Cool 10 minutes and cut into squares.
Beef Tips and Egg Noodles in Brown Gravy
This is diner comfort food you can make at home on a weeknight. Chunks of sirloin brown in a hot pan, then simmer in an onion gravy until tender. Spoon it over a heap of buttered egg noodles and dinner feels like Sunday. Poll time: noodles, rice or mashed potatoes under your beef tips?
You will need: 2 pounds sirloin tips cut in cubes, salt and pepper, 2 tablespoons oil, 1 onion sliced, 8 ounces mushrooms (optional), 3 tablespoons flour, 3 cups beef broth, 1 tablespoon Worcestershire sauce, 12 ounces egg noodles, 2 tablespoons butter.
How to make it: Season the beef and brown it in batches in hot oil, then set aside. Cook the onion and mushrooms 6 minutes. Stir in the flour, then the broth and Worcestershire. Return the beef, cover and simmer 45 minutes until tender, stirring now and then. Cook the noodles, toss with butter and serve the beef and gravy on top.
Cheesy Chicken Noodle Bake
Here is the casserole that disappears first at every potluck. Shredded chicken, egg noodles and a creamy cheddar sauce bake together until bubbly with a golden, cheesy top. Use a rotisserie chicken and it comes together in minutes. Want more ideas like this? Our comfort food casseroles that taste like Sunday dinner at Grandma’s house are full of them.
You will need: 12 ounces egg noodles, 3 cups shredded cooked chicken, 3 tablespoons butter, 3 tablespoons flour, 2 cups milk, 1 cup chicken broth, 2 cups shredded cheddar, half teaspoon garlic powder, salt and pepper, half cup shredded mozzarella.
How to make it: Heat the oven to 350F. Cook the noodles 2 minutes short of tender. Melt the butter, whisk in the flour, then whisk in the milk and broth and simmer until thick. Stir in the cheddar and garlic powder until smooth. Mix with the noodles and chicken, spread in a 9×13 dish, top with mozzarella and bake 25 minutes until bubbly.
