Swiss Cheese And Noodles Recipes

SWISS CHEESE NOODLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Cook ground beef and sausage in a large, deep skillet until well browned, about 5 minutes. Drain fat. Stir in pasta sauce. Bring to a simmer.
• While sauce is simmering, bring a large pot of salted water to a boil over high heat. Stir in the egg noodles. Boil until cooked through, but is still firm to the bite, about 5 minutes. Drain well.
• Spoon half of the meat sauce into the prepared baking dish. Top with half of the cooked noodles, and 1 1/2 packages of cheese slices. Repeat with remaining sauce, noodles, and cheese.
• Place uncovered dish in preheated oven. Bake, until cheese is melted and browned, about 40 minutes. Let stand 5 minutes before serving.

HAM, NOODLE AND SWISS CHEESE CASSEROLE

Steps:

• Preheat oven to 325 degrees.
• Prepare egg noodles in a large Dutch oven, boiling as described on package. Drain and return to the Dutch oven.
• While the noodles are boiling, melt butter in skillet over medium to medium high heat. Stir in flour until thickened a bit. Slowly add half and half and chicken broth, stirring to prevent lumps. Cut heat up a bit if needed. Slowly add Swiss cheese, dry mustard and salt and pepper, stirring constantly.
• When the sauce is medium thickness, cut heat down to low.
• In the large Dutch oven containing the drained noodles, add the frozen peas, ham and the sauce. Mix well and pour into rectangular baking dish approximately 9 by 13.
• Cover with French Fried onions.
• Bake for 20 minutes.

POT ROAST AND SWISS CHEESE NOODLES

Steps:

• Pot roast: Heat large pot (med-high temp) for about 4 minutes so when you add meat it sizzles. Use cooking spray so meat doesn't stick. Brown well on all sides (dark brown). Make sure the pot stays hot so the juices don't escape.
• Brown onions add ketchup salt and pepper. Cover meat with water bring to a boil (original recipe) then add the 2 cans of golden onion soup and packet of onion soup mix. Cover and simmer for about 3 hours( or until a fork slides out of meat easily).
• No thickening of the gravy is required unless you added too much water.
• Noodles:.
• Don't over cook noodles (al dente) deduct about 2 minutes to the cooking time.
• Grate Swiss (I've used the pre-grated cheese in the packages--works well).
• Drain noodles, melt butter in bottom of the pot, add noodles (make sure the temp is on low). Stir in Swiss (be gentle). When mixed well add sour cream. I don't usually deviate from the recipe but occasionally I add 1/4 cup of mozzarella with the Swiss.

SWISS SPAETZLE (VERY EASY HOMEMADE NOODLE)

Steps:

• Heat water in a big pot for cooking.
• Meanwhile mix flour, eggs, milk, water and salt together with a blender.
• Let rest 5 to 10 minutes and mix briefly.
• Add salt to the boiling water.
• Add the dough directly into the boiling water quickly using a holed colander or a spaetzle maker.
• When the spaetzle float, they are ready; it takes about 2 or 3 minutes.
• You can prepare colorful spaetzle if you add to the dough:.
• for red some tomato concentrate;.
• for yellow 1 teaspoon turmeric powder;.
• for green 1/2 cup mashed spinach;.
• for orange 1 cup of mashed cooked squash or carrots; reduce the water to about 1/2 cup.
• And so on....