|Jamie Kennedy's Seasons|
|by Jamie Kennedy|
Renowned Toronto chef Jamie Kennedy has been heralded as one of the forerunners of contemporary Canadian cuisine.
Results 1 - 10 of 274 for noodle casserole chinese
Brown ground beef, ... other ingredients EXCEPT CHINESE NOODLES. Pour into large casserole dish. Cover with ... Bake in 350 degrees oven for 45 minutes.
Saute celery and ... color. Mix all together. Put in a 9 x 13 inch casserole. Save 1/4 can of Chinese noodles to put on top. Bake about 1 hour at 325 degrees.
Mix together. Chinese noodles can be sprinkled over top. Bake at 350 degrees for 1 hour.
Mix all the ingredients together, but save some chow mein noodles to sprinkle on top. Bake in 9 inch square pan at 350 degrees for 1/2 hour.
Cook chicken and debone. Add following to broth and cook 10 minutes: Serve with 1 can Chinese noodles, to be served individually.
Mix together, saving some noodles for the top. Bake 30 minutes at 350 degrees.
Heat oil in ... soy sauce, and noodles. Stir to ... 1 1/2 quart casserole dish. Sprinkle remaining ... degrees, uncovered, for 45 minutes. Serves 4 to 6.
Spray 13 x ... - top with noodles and pour remaining ... minutes at 325 degrees. Optional: celery flakes, parsley flakes and (or) 1/2 cup grated cheese.
Mix all ingredients, reserving half the noodles for the top. Bake at 350 degrees for 60 minutes.
Brown the ground beef, mix in celery, tomatoes, onions and soup. Layer noodles and beef mixture in casserole dish. Bake 40 to 45 minutes at 350 degrees.
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