Have you ever had a week, or longer, where things just go by so fast you lose track of the days and time? That’s been me for the past couple of weeks now. What I swore was Tuesday turned out to be Friday and I have no clue where those missing days went! That’s when I consider myself to be burnt out. No gas left in the tank. Woman down, the woman is down! That’s also when I know I need to lighten up the load and take a few seconds to breathe. But then it’s time to get dinner on the table and I swear, just 5 minutes ago it was noon.
Come on; you’ve had these days too, right?
These chaotic times call for an easy fix like this Cheesy Corned Beef & Noodles bake. If you have leftover brisket this is a great way to use it, but the canned stuff works just as well. The key ingredient is the noodles. I always have No Yolks Egg Noodles in my pantry because you can use them in so many recipes and, hello, no cholesterol! I would eat noodles at every meal if I could and thanks to No Yolks being a healthy alternative, I could (they’re low in fat and sodium too).
Now, back to this time-saving recipe. I pre-heat the oven as soon as I put the water on to boil for the noodles, which doesn’t take long. Just follow the cooking instructions on the No Yolks noodles. In a large bowl crumble up the corned beef as best as you can. Add a can of cream of anything soup – I use cream of chicken or cream of mushroom, it just depends on my mood and the cooked, drained noodles. Mix that together then add in 1/2 cup of sour cream and 1/4 cup of milk. Add a can of drained peas and 1 cup of shredded sharp cheddar cheese, mix it all up, bake it, and you’ve got yourself a meal!
Another reason I opt for No Yolks noodles is the quality. They cook up perfectly everytime and stay smooth, firm, and fluffy regardless of what recipe you use them in. You can buy No Yolks Egg Noodles from most retailers, and there’s a $.50 coupon you can get here. These noodles come in a variety of cuts so feel free to play around, I like the Broad No Yolks Egg Noodles for this recipe. You get a perfect mix of ingredients in every bite, and everyone loves it.
- 1 bag No Yolks Broad Egg Noodles
- 2 cups + Corned Beef (brisket, or canned)
- 1 can cream of chicken soup (or other creams of soup)
- ½ cup sour cream
- ¼ cup milk
- 1 can peas, drained
- 1 cup+ Cheddar Cheese
- Preheat the oven to 375F
- Cook noodles according to package directions, drain
- Mix together all ingredients in a large bowl. Spread evenly in a large casserole dish and bake for 30 minutes.
- Top with extra cheese and bake for an additional 5 - 7 minutes if desired.
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I-C will randomly select 5 winners from all program entries and will facilitate fulfillment of the winning prizes.