Cafeteria Noodles
Buttery egg noodles like the school lunch line — Creamy Cafeteria Noodles, Beef Stroganoff "Cafeteria" Noodles, Cafeteria Noodles Gone Right — for busy nights.
★ dinner
dinnerCreamy Cafeteria Noodles
A creamy and savory noodle dish perfect as a side or main course.
Deloris CIngredients
- 32 oz chicken broth or stock
- ½ stick butter
- 1 teaspoon garlic
- to taste black pepper
- 1 heaping tablespoon Better Than Bouillon
- a little parsley
- 22.6 oz or 2 small cans cream of chicken soup
- as desired protein (optional, such as Swedish meatballs, chicken, hamburger meat)
- 12 oz egg noodles
Instructions
- 1Bring the broth, butter, garlic, pepper, Better Than Bouillon, parsley, and cream of chicken soup to a boil.
- 2Add your protein if you're using one and bring it back to a boil.
- 3Add the egg noodles, turn the heat down to low, cover, and let them cook until the noodles are tender.
- 4Serve as a side or a meal.
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Open in Pepper →Buttery Noodles That Taste Like Third Grade
Egg noodles, butter, and broth. That's the whole idea, and it's the kind of pan of food that gets eaten down to the last noodle without a single complaint from anybody at the table.
Cooks on Pepper reach for these on the nights when the fridge is thin and everybody's hungry at once — a fast pot on the stove, or a side that stretches a rotisserie chicken into supper.
Every recipe here is a version of that lunch-line memory: Creamy Cafeteria Noodles, Beef Stroganoff "Cafeteria" Noodles for a full meal, Cafeteria Noodles Gone Right, and two more takes on plain Cafeteria Noodles with bouillon or a flour thickener.
Quick Tips
- 1
Undercook the noodles slightly
Pull the egg noodles about 2 minutes before the package says done. They keep cooking in the hot broth and butter and won't turn to mush.
- 2
Cook the flour first
If your recipe uses flour, stir it into the melted butter and cook 1 to 2 minutes before adding broth so the sauce doesn't taste pasty.
- 3
Add broth warm
Heat the chicken broth before it goes in and whisk in about 1 cup at a time. Cold liquid all at once makes lumps.
- 4
Salt at the end
Bouillon and broth both bring plenty of salt, so taste after the noodles have soaked 5 minutes before you add any more.
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