Beef Consomme' Egg Noodles – a delicious recipe with egg noodles, campbell beef, water, butter, bay leaf, salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Put 4-6 quarts water on stove to boil.
2
Add dry noodes. Bring back to boil and cook 7 minutes.
3
Drain. Do not rinse.
4
Oven temperature 350*.
5
In 9 X 13 glass pan, spray Pam or grease the pan.
6
Add the consomme'.
7
Rinse out the cans with the hot water.
8
Add to the pan and stir.
9
Add the butter or margarine and bay leaf.
10
Add the precooked noodles and stir until all are covered in consome'.
11
Cover the dish with foil.
12
Bake 20 to 30 minutes.
13
Stir twice while cooking.
14
Serve right from the dish. Add salt and pepper and more margarine if you prefer.
15
Note: Sometimes I added a cup of sliced onion with the noodles while cooking. Some like it that way.
818
kcal
Calories
15
g
Fat
133
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups dry wide egg noodles or 3 cups extra wide egg noodles, 2 (10 3/4 ounce) cans campbell beef consomme soup, 12 ounces hot water, 1 tablespoon butter or 1 tablespoon margarine, and more.
Yes, Beef Consomme' Egg Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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