Creamy Bacon Noodles Recipes

Steps:

• Heat oven to 375 degrees.
• Fry the bacon until it's crispy, drain on paper towels and crumble.
• Cook egg noodles as directed on package, drain and toss with the 2 tablespoons butter.
• In a 2 quart casserole layer as follows: 1/4 of the noodles, 1/4 of the sour cream, 1/4 of the cheddar cheese, 1/4 of the bacon and 1/4 of the onion.
• Repeat these layers 3 more times.
• Bake the casserole in preheated oven, uncovered for 30 minutes.

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. , In a small bowl, whisk flour and cream until smooth; stir into the pan. Bring to a boil, stirring constantly. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer., Drain linguine; add to the pan. Stir in bacon and cheese; heat through.

Steps:

• In a Dutch oven, saute the cabbage, onion, salt and pepper in butter until crisp-tender, about 10 minutes. , Combine cream and flour; gradually add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in noodles and cheese; stir until cheese is melted. Pour into serving dish and sprinkle with bacon. Serve immediately.

Steps:

• Melt butter in deep pan.
• Add the bag of shredded cabbage.
• Cook down until cabbage is nicely browned, at least an hour.
• Stir occasionally at first, then frequently as the cabbage starts to brown.
• Mix-in salt (to taste) and pepper.
• Push the cabbage over to one side of the pan.
• Add the bacon to the cleared area and fry until very crispy, or fry in a separate pan.
• When bacon is done, combine all contents of pan together.
• Gently mix-in the cooked egg noodles and dried spice, and warm on low heat.
• Taste to adjust seasonings.
• If desired, garnish with sour cream or yogurt and a sprinkle of thyme.

Steps:

• Cook bacon in a large skillet until crisp, remove with a slotted spoon, drain on paper towels then crumble.
• Pour off all but 2 tbls of the bacon fat, add mushrooms and cook over high heat until they begin to brown.
• Reduce heat to medium low, add green onion and garlic, cook and stir 1-2 minutes.
• Add cream, cream cheese, basil, thyme and bacon, reduce heat to low and stir until cheese melts and sauce is smooth.
• Add tomatoe, season with salt and pepper, pour over hot noodles and serve.