Autumn Noodle Bake Recipes

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AUTUMN NOODLE BAKE

Make and share this Autumn Noodle Bake recipe from Food.com.

Provided by Skeeter

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7



Autumn Noodle Bake image

Steps:

  • Cook noodles according to package directions, drain.
  • Combine noodles, chicken, soup, 1/2 cup water or milk, vegetables and 1/2 cup cheese.
  • Spoon into 2-qt.
  • baking dish; top with remaining cheese.
  • Bake uncovered at 350 degrees for 20 minutes or until heated through and cheese is melted.
  • Sprinkle with chopped parsley or green onions, if desired.

4 ounces uncooked wide egg noodles
1 cup diced cooked chicken, ham or 1 cup turkey
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1 can sliced carrot, drained
1 can cut green beans, drained
1/2 cup milk or 1/2 cup water

AUTUMN PASTA BAKE

A healthy gluten free pasta bake that is quick enough for a weeknight dinner but redolent with the heady flavours of autumn.

Provided by peachy_pie

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12



Autumn Pasta Bake image

Steps:

  • Cook pasta according to packet directions, drain and set aside.
  • Warm oil in a frying pan and add the onion and garlic. Turn the heat up to high and sauté until onion is translucent.
  • Add pumpkin and sauté for 5 minutes or until it is about half cooked.
  • Add zucchini, bell pepper and capers. Cook, stirring, until they are soft, but don't overcook. Stir through thyme and heat another minute or so until fragrant.
  • Stir pasta and vegetables together.
  • Mix cottage cheese with egg and season with salt and pepper.
  • Spread pasta in baking dish, top with cottage cheese mixture and sprinkle cheese over the top.
  • Bake at 180°C for 40 minutes, covering if the top gets too brown.
  • Serve with a salad of simple wintry lettuce like raddiccio and baby spinach dressed with lemon juice and olive oil, with a few walnuts sprinkled over the salad when serving.

Nutrition Facts : Calories 285.2, Fat 10.2, SaturatedFat 5.4, Cholesterol 63.8, Sodium 774.2, Carbohydrate 23.6, Fiber 3.7, Sugar 8.1, Protein 27.4

1 teaspoon olive oil
2 brown onions, thinly sliced
2 garlic cloves, minced
400 g pumpkin, roughly cubed
3 zucchini, sliced into thick rounds
1 red bell pepper, sliced into strips
1 teaspoon dried thyme
1 tablespoon capers
250 g gluten-free pasta
500 g cream-style cottage cheese
1 small egg
1 cup grated low-fat cheddar cheese

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