Country Pasta Veggie & Fish Recipes
Recipe:Country Tuna Stroganoff Casserole
Ingredients:
1 can cream soup of choice
1/2 C. sour cream
3/4 C. milk
1/2 C. mayonnaise or salad dressing
7 oz. can tuna
1 C. grated cheese
2 Tbsp. parsley
1/2 tsp. salt & Pepper
1 Tbsp. lemon juice
8 oz. Country Pasta, cooked & drained
Directions:
Combine all ingredients. Pour into 9 x 9" baking dish. Top with cracker or bread crumbs, if desired. Bake 45 minutes at 350 degrees. Top with extra grated cheese the last 15 minutes of baking.
Recipe:Tuna and Noodle Casserole
Ingredients:
Make a white sauce of:
3 Tbsp. butter
3 Tbsp. flour
1 1/2 C. milk
Salt & Pepper
Add:
1 can tuna
1 C. sliced mushrooms
1 C. grated cheese
1/3 C. olives, chopped
1/3 C. green pepper, chopped
8 oz. Country Pasta, cooked & drained.
Directions:
Mix together and put into casserole dish. Bake 30 minutes at 350 degrees.
Recipe:Country Pasta & Scallops
Ingredients:
16 ounces Country Pasta Egg Noodles, uncooked
1 green bell pepper, ribs and seeds removed, diced
1 medium onion, cut in half and thinly sliced
2 cloves garlic, minced
1 tsp. olive or vegetable oil
1 28-oz. can diced tomatoes or tomato wedges, drained
¼ cup pitted and chopped black olives
1 tbsp. chopped fresh oregano or 1 tsp. dried oregano
1-pound small scallops
¼ cup chopped fresh parsley
Coarsely ground black pepper
Directions:
Prepare pasta according to package directions. While pasta is cooking, sauté green pepper, onion, and garlic in oil in a large skillet over medium heat for 5 minutes or until the edges of the onion turn golden. Add tomatoes, olives and oregano; heat until simmering. Add scallops and simmer 3 to 4 minutes. When pasta is done, drain it well. Toss pasta with sauce. Add parsley. Sprinkle with pepper and serve immediately.
Serves 4
--National Pasta Association
Recipe:Country Pasta Alfredo
Ingredients:
16 ounces Country Pasta Egg Noodles, uncooked
1-cup butter
¾ pint heavy cream
Salt and pepper to taste
1 dash garlic salt
1¼ cups of Italian cheese combination (Parmesan, Romano, etc.)
Directions:
Cook the pasta according to the package directions, drain.
In a large saucepan, combine cream and butter; melt over low heat, stirring constantly. Add the salt, pepper and garlic salt. Stir in the cheese over medium heat until melted.
Toss the pasta with the Alfredo sauce to thoroughly coat. Serve immediately.
Serves 6
Recipe:Country Noodle Kugel – Rosh Hashanah
Ingredients:
16 ounces Country Pasta Wide Egg Noodles, uncooked
4 Tbsp. butter
16 oz. cottage cheese
2 cups sour cream
½ cup sugar
1-cup milk
5 eggs
2 tsp. vanilla extract
1-cup light brown sugar
2 cups chopped pecans
1 tsp. cinnamon
Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch-baking dish. Cook noodles according to package directions. Drain. Toss the cooked noodles with the butter. In a large bowl, mix together well the cottage cheese through vanilla. Stir in the noodles; mix well. Pour the noodle mixture into the prepared pan. In a small bowl, combine the brown sugar, pecans, and cinnamon. Sprinkle this mixture on top of the noodle mixture, evenly. Bake for 1 hour or until set.
Cook before serving. Serves 12
Recipe:Country Pasta Spinach Salad
Ingredients:
8 oz. Country Pasta Egg Noodles, uncooked
1 small red onion, finely chopped
3 slices cooked bacon, crumbled
½ pound mushrooms, sliced
½ pound spinach, washed thoroughly and thinly sliced
3 hard boiled eggs, sliced
Vinaigrette:
¼ cup vegetable oil or olive oil
2 oz. crumbled blue cheese
¼ cup tarragon vinegar
Directions:
Salt and freshly ground black pepper to taste
Cook the pasta according to the package directions, drain. In a medium bowl stir together the pasta, red onion, ½ of the bacon, and the mushrooms. For the vinaigrette, whisk the vegetable oil, blue cheese, vinegar, salt, and pepper together in a small bowl. Add the vinaigrette to the pasta, toss. Place the spinach on the bottom of a large serving dish. Add the pasta on top of the spinach. Top the salad with the hard boiled egg slices.
Serves 6
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