Broccoli Cheddar Noodle Pie | Delish + No Yolks
A recipe for Broccoli Cheddar Noodle Pie from Delish + No Yolks
This super-addicting noodle pie is equal parts comforting pasta and broccoli cheddar goodness. Just grab a bag of No Yolks noodles, and you're practically halfway there.
DIRECTIONS
1. Cook noodles according to package directions. Drain.
2. Preheat oven to 375 degrees F and butter a pie dish. In a large skillet over medium heat, melt butter. Cook onions until soft and translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds more. Season with salt and pepper. Sprinkle flour over mixture, 1 tablespoon at a time, and stir constantly until flour is cooked through and golden, 2 minutes.
3. Whisk in chicken broth, then heavy cream and bring to a simmer. Add broccoli and let simmer until bright green, 2 minutes. Add cooked noodles and season again with salt and pepper. Add cheese and stir to combine. Transfer to prepared pie dish. Pour over beaten eggs and gently toss if necessary.
4. In a small bowl, mix panko and olive oil and season with salt. Sprinkle over top.
5. Bake until bubbly and golden, 40-45 minutes.
6. Let cool 15 minutes, then slice and serve.
INGREDIENTS
8 oz. No Yolks® Extra Broad Noodles
3 tbsp. butter
1/2 yellow onion, chopped
2 cloves garlic, minced
kosher salt
Freshly ground black pepper
3 tbsp. flour
3/4 c. chicken broth
1/2 c. heavy cream
1/2 large head broccoli, florets only
2 c. Cheddar, grated
3 large eggs, beaten (or 6 egg whites)
1/4 c. panko breadcrumbs
1 tbsp. olive oil
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EGG NOODLE, CHEESE AND VEGETABLE PIE - simpley cooking
EGG NOODLE, CHEESE AND VEGETABLE PIE:
SEE RECIPE BELOW:
Here is a great dish for the whole family. Egg Noodle, Cheese and Vegetable Pie, is great with a green salad for brunch, serve it with dinner and even a lunch box favourite. Full of protein with eggs and tasty with cheese and vegetables it is simple to make, healthy and even served cold it is a treat. Try it today our Egg Noodle, Cheese and Vegetable Pie from the simpley cooking channel.
INGREDIENTS:
2 x tablespoons olive oil
125 grams of thin egg noodles
5 x eggs
200 grams of corn kernels (fresh, canned or frozen)
1 x zucchini (small to medium size) grated
1/2 x medium red capsicum finely diced
2 x cups grated tasty cheese
salt and pepper to taste
METHOD:
-preheat oven to 180 degrees celsius
-lightly oil a 28cm round ovenproof flan dish (8 cup capacity)
WE USED A FLAN TIN WITH REMOVABLE BASE LINED WITH BAKING PAPER: IF YOU USE THIS METHOD ALLOW ENOUGH BAKING PAPER TO HANG OVER THE EDGES ALLOW YOU TO LIFT OUT
-cook the noodles according to packet instructions, drain, rinse in cold water, drain well and set aside
-in a large bowl add the eggs and whisk till combined
-add the noodles to the whisked egg and stir together till noodles are well coated-next add the zucchini, capsicum, corn and half the grated cheese and combine well
-season to taste
-pour mixture into prepared tin and spread out evenly
-sprinkle the remaining cheese evenly on the top
-bake in the oven for 30 minutes or until set and golden
-allow to cool some what in the dish before removing and/or cutting
-serve warm
EGG NOODLE, CHEESE AND VEGETABLE PIE:
Grain-Free, Dairy-Free Veggie Noodle Pie
Over the last few years, the way I've been meeting people with similar interests as myself is through... The internet! Ha! It doesn't sound so taboo anymore now does it. I mean, I met my husband through the Internet and our relationship kicks ass! Speaking of kick ass relationships, the chick in this video with me today... Caroline, of Dine with Caroline on Instagram, also have an awesome relationship that seriously kicks ASS and um, I MET HER THROUGH INSTAGRAM!!!
So yeah, she and I decided we would make a video this week but we really weren't all that sure as to what to make... But we settled on noodle pasta with sauce but then the morning we planned on filming, I decided we needed to take this recipe to a whole other level... Thus Noodle Pie was conceived!
Now that Caroline is officially a vegan, she did not eat the actual crust because we had to add eggs to the mix, but she did adore that saucy... Because she (and I) really love it saucy! hahaha!
VEGGIE NOODLE PIE
1/2 Steamed Spaghetti Squash (here's how to cook it)
1 Whole Zucchini, Noodle-Style
1 Scoop (Natural Flavored) Protein Powder
2 Eggs
Salt & Pepper (for both crust and tomato sauce)
Garlic & Oregano, as much as you dang well please
1 15-oz Can of Tomato Sauce
1 Tbs Tomato Paste
3 Tbs Diced Black Olives
1 Can Quartered Artichoke Hearts
Garlic, to taste
Lots of Basil (Dried or Fresh, diced)
Ramen Noodle Pies in the Kmart Pie Maker Cheekyricho Cooking Youtube Video Recipe ep.1,430
Zendukai asked for 2 minute noodles in the Pie Maker, so here you go Zendukai, we've pimped the humble Back packer staple into a super tasty, budget lunch or light meal and cooked it in the Kmart Pie Maker. Enjoy and Thanks for the request.
INGREDIENTS:
2 minute Noodles
750g boiling water
20g oil
3 sliced spring onions
4 eggs
150g ham or meat/ seafood of your choice
MAKES 8
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Life of Riley
A Spicy Sichuan Noodle Pie (Chef's Plate Ep. 19)
Grandma Yan is a legend in Chengdu, the capital of Sichuan Province. Every day, she fries up to 3,000 flatbreads filled with her signature ingredient: homemade jelly noodles. This spicy Sichuan specialty might sound odd, but it’s a local best-seller. Here’s how she makes it.
Store Name:
Yan Taipo Guokui 严太婆锅魁
Address:
No.19 Section 3 of Renmin Middle Road, Qingyang District, Chengdu, China
青羊区人民中路三段19号近地铁文殊院K出口
We have more stories about Sichuan food on our channel, including:
A Chef Makes Her Grandfather's Rabbit Salad
Inside a Spicy Hot Pot Factory
**FOLLOW US ON IG, TWITTER, AND FACEBOOK:
Producer: Clarissa Wei
Videographer: Nathaniel Brown
Editor: Hanley Chu
Animation: Ray Ngan
Mastering: Victor Pena
Fixer: Jordan Porter of Chengdu Food Tours
Music: Audio Network
Chicken Noodle Casserole - easy comfort food! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢3 cups uncooked egg noodles (190 grams)
▢¼ cup unsalted butter
▢1 teaspoon minced garlic
▢1 teaspoon Italian seasoning
▢½ teaspoon salt
▢¼ teaspoon onion powder
▢¼ teaspoon black pepper
▢¼ cup all purpose flour
▢2 cups low sodium chicken broth
▢¾ cup heavy cream
▢2 cups frozen peas and carrots
▢2 cups cooked, chopped chicken
▢60 grams saltine or Ritz crackers (about 18 crackers)
▢1 tablespoon unsalted butter (melted)
Instructions
Cook noodles according to package directions, undercooking by 1 minute. Drain and rinse under cold water to stop the cooking process.
Meanwhile, make your sauce. In a large skillet over medium heat, melt your butter.
Add garlic, Italian seasoning, salt, onion powder and pepper and cook 1 minute.
Stir in flour until no white remains.
Whisk in broth and cream and cook until thickened, about 3-4 minutes.
In a large, greased baking dish (9x13), combine cooked egg noodles, sauce, frozen peas and carrots and cooked chicken.
Crush crackers in a medium zip top bag. Stir in 1 tablespoon butter and sprinkle over the top of the casserole.
Bake at 350 degrees F for 20 minutes or until bubbly (to prep ahead, simply prepare up to the point of the crackers and top with crackers just before baking).