Cheese And Noodle Bake Recipe

Name: Cheese And Noodle Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 3/4 oz.) can condensed cream of mushroom soup; 1/4 c. milk; 1/2 c. drained chopped canned tomatoes; 1/4 tsp. oregano leaves, crushed; dash of garlic salt; 1 1/2 c. shredded process cheese; 3 c. cooked large bow noodles; grated Parmesan cheese; 1 3/4 c. unbleached flour; 1/2 tsp. salt; 2 slightly beaten eggs; 1/3 c. water; 1 recipe Potato-Cottage Cheese Filling, Farmer Cheese Filling, Sauerkraut Filling (see recipe that follow); dairy sour cream; butter or margarine, melted

Servings: persons

1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 c. milk
1/2 c. drained chopped canned tomatoes
1/4 tsp. oregano leaves, crushed
dash of garlic salt
1 1/2 c. shredded process cheese
3 c. cooked large bow noodles
grated Parmesan cheese
1 3/4 c. unbleached flour
1/2 tsp. salt
2 slightly beaten eggs
1/3 c. water
1 recipe Potato-Cottage Cheese Filling, Farmer Cheese Filling, Sauerkraut Filling (see recipe that follow)
dairy sour cream
butter or margarine, melted

1
In mixing bowl, combine flour and salt.
2
Beat eggs well; blend in water.
3
Add to flour mixture, stirring until combined (dough should be pliable but not sticky).
4
On floured surface, knead gently 15 to 20 strokes.
5
Cover; let stand 10 minutes.
6
Divide dough in half.
7
On floured surface, roll half the dough at a time to a 12-inch circle, about 1/8-inch thick.
8
With 3-inch round cookie cutter, cut out circles of dough.
9
Place one heaping teaspoon of filling on 1/2 of 1 circle.
10
Fold other half of circle over, making a half-moon shape.
11
Pinch edges together well to seal.
12
If necessary, crimp with fingertips again to ensure a good seal.
13
Place on kitchen towel or floured surface; cover while making remaining pierogi.

1605

kcal

Calories

Fat

218

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (10 3/4 oz.) can condensed cream of mushroom soup, 1/4 c. milk, 1/2 c. drained chopped canned tomatoes, 1/4 tsp. oregano leaves, crushed, and more.

Yes, Cheese And Noodle Bake 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.

That's it — enjoy your meal!

Cheese And Noodle Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions