Recipes

Two Ingredient Crock Pot Salsa Chicken

Ingredients:

Shredded chicken:
4 boneless, skinless chicken breasts
2 cups Mrs. Miller’s Chunky Salsa, Mild or Hot
salt and pepper

Taco ingredients: 

Fresh lime wedges for serving, tomatoes, lettuce, taco blend cheese, avocados, your preference

Directions:

Place chicken breasts in a crock pot and cover with salsa. Toss until the chicken is covered. Then Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed. Serve immediately, or refrigerate in an airtight container for up to 5 day. Use shredded chicken and taco ingredients to make flavorful chicken tacos. 

Servings: Makes about 6 cups shredded chicken (serves approx. 10)

Amish Wedding Noodles

Ingredients:

16 oz. pkg. Mrs. Miller's Old Fashioned Medium Egg Noodles
1 (48 oz.) can chicken broth
2 cups water
3/4 tsp. salt

3/4 Tbsp. Mrs. Miller's Chicken Flavored Soup Base
1 (10 oz.) can cream of mushroom soup (undiluted)
6 Tbsp. butter
3/4 tsp. ground black pepper
8 oz. Velveeta cheese

Directions:

Bring chicken broth, water, and salt to a boil. Then add egg noodles and boil slowly for 12-15 minutes.Then add butter, soup base, black pepper, cream of mushroom, and Velveeta cheese to noodles. Cover tightly and let it set for 15-20 minutes before serving. 

Crock Pot Beef Stroganoff

Crock Pot Beef Stroganoff - square 2.png

Ingredients:

1 lb. bag Mrs. Miller’s Old Fashioned Wide Egg Noodles

1 ½ lbs. beef for stew (cut into 1” cubes)
¼ cup onion, diced
1 garlic clove, minced
salt & pepper, to taste
1 3/4 cup boiling water+ 3 1/2 tsp. Mrs. Miller's Beef Soup Base OR 1 (14.5 oz.) can beef broth
1 (10 ¾ oz.) can cream of mushroom soup
¼ cup red cooking wine, optional
3 oz. cream cheese
1 tsp. Worcestershire sauce

Directions:

Sprinkle beef lightly with salt and pepper, then brown in a hot skillet. When almost browned, add minced garlic and diced onion and sauté until onions are soft. Then add cooking wine to deglaze pan. Put beef broth, mushroom soup, and Worcestershire sauce into crock pot and add browned beef. Cook on high for 2.5-3 hours or on low for 4-5 hours. Add cream cheese 30-45 minutes before serving. Serve over wide noodles prepared according to package instructions.

Servings: Approx. 5

Yumesetti

Yumesetti

Ingredients:

1 lb. ground beef
1 small onion, diced
16 oz. Mrs. Miller’s Old Fashioned Medium Egg Noodles
1 can cream of mushroom soup
1 can cream of celery soup
2 cups tomato juice or 1 can tomato soup
2 cups frozen peas
¾ lb. Velveeta cheese
Salt to taste

Directions:

Brown ground beef and onion in a skillet. Cook Egg Noodles according to package directions, drain, and return to pot. Next add cream of mushroom soup, cream of celery soup, and frozen peas to noodles and add tomato juice to the ground beef and onion mix. Put in layers in casserole dish. Layer of Noodle mix then beef mix and repeat. Then cut the cheese into slices and cover the casserole. Bake at 325° for 30 minutes.

Servings: 8-10

Note: Try this recipe with our Chili-Jalapeno Noodles, add in a can of mushrooms, and sprinkle some crushed red pepper on top for a different taste and a bit of a kick!

 

Carbonara

Carbonara

Ingredients:

16 oz. Mrs. Miller's Medium Egg Noodles
5 eggs
10 garlic cloves
Olive oil
3/4 cup Parmesan shredded cheese
Black pepper and salt to taste
12 ounces diced bacon
Parsley flakes

Directions:

Prepare the sauce while the pasta is cooking to ensure that the noodles will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the noodles and cook for 8 to 10 minutes or until tender. Drain pasta well, reserving 1 cup of the starchy cooking water to use in the sauce.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the bacon and sauté for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and sauté for less than 1 minute to soften.

Add the hot, drained noodles to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the cup of drained pasta water in, stir for 45 seconds, then pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happens) stir until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and salt to taste. Mound the pasta carbonara into warm serving bowls and garnish with parsley flakes. 

Servings: Approx. 5

 

9 Grain Greek Pasta Casserole

9 Grain Greek Pasta Casserole

Ingredients:

14 oz. Mrs. Miller’s 9 Grain Noodles

1/3 cup butter
1 sweet onion chopped
2 cloves garlic, minced
1 green pepper, diced

1/3 cup flour

3 3/4 cup milk
2 Tbsp. Tomato paste
1/4 tsp. salt
1/4 tsp. black pepper

12 oz. Feta cheese
1/3 cup Parmesan cheese
1/3 cup Kalamata olives pitted and slice
4 Tbsp. fresh dill, chopped
3/4 tsp. dried oregano

Directions:

Cook Noodles according to package instructions, rinse and drain. Set aside. Sauté butter, onion, garlic, and green pepper in a large skillet over med/high heat for 3-4 minutes. Add flour and cook 3 minutes. Next add milk, tomato paste, salt, and black pepper to skillet and bring to a boil, stirring often until thickened. Then mix with pasta. Add Feta cheese, parmesan cheese, olives, dill, and oregano to pasta. Stir well and transfer to a 9” x 13” pan. Bake covered at 350° for 30 minutes.

Apple Chicken with Spinach Noodles

Apple Chicken with Spinach Noodles

Instructions:

4 Skinless, boneless Chicken Breast halves
1 Tbsp. Olive Oil

2 Medium baking Apples, peeled and thinly sliced
½ cup Apple Juice or Cider
1/3 cup chopped onion
1 tsp. dried basil
½ tsp. salt

1 cup plain low-fat yogurt
1 Tbsp. Flour

1 - 16 oz. package Mrs. Miller’s Spinach Noodles

Directions:

Cook chicken and olive oil over medium heat until browned and no longer pink inside. Remove from skillet and keep warm. Add apples, apple juice, onion, basil and salt to skillet used for chicken. Bring to a boil. Reduce heat; cover and simmer until apples are tender. Combine yogurt and flour; add to skillet. Stir and cook until warm. Do NOT allow to Boil.

Cook Noodles according to package instructions, rinse and drain. Arrange noodles on a serving platter. Top with Chicken, Spoon Apple mixture over all. Sprinkle with Paprika if desired.

Bacon & Tomato Pasta

Bacon & Tomato Pasta

Ingredients:

16 oz. Mrs. Miller’s Vegetable Mix Noodles

1 lb. Bacon, fried and crumbled
3 large Tomatoes, diced
1 tsp. Basil
½ tsp. Onion Salt
1 tsp. Garlic Salt
1 cup shredded Swiss cheese
¼ - ½ tsp. crushed Red Pepper
2 Tbsp. Fresh Parsley

Directions:

Cook Noodles according to package instructions. Rinse and drain. Toss remaining ingredients with pasta. Heat and serve.

Basil & Spinach Pesto Sauce

Basil & Spinach Pesto Sauce

Ingredients:

1 1/2 cups fresh basil leaves
3/4 cup fresh spinach leaves
1/2 cup toasted pine nuts or almonds
1/2 cup grated Parmesan cheese
4 cloves garlic, crushed
3/4 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1 Tbsp. fresh lemon juice
1/2 tsp. lemon zest
2 Tbsp. Olive oil
1/3 cup additional olive oil

Directions:

Place ingredients, minus additional olive oil, into a food processor and blend until almost smooth, scraping sides of bowl with a spatula as necessary. Drizzle reserved 1/3 cup olive oil into the mixture while processing; process until smooth. Serve a small amount of pesto over your favorite width of cooked Mrs. Miller’s Homemade Noodles.

Servings: 24

Note: Add cooked chicken or shrimp if desired. Store leftovers in the refrigerator or freeze in ice cube trays, tightly covered. You may also use all basil leaves instead of using any spinach. Delicious!

Cabbage & Noodles

Cabbage & Noodles

Ingredients:

1 – 16 oz. package of Mrs. Miller’s Kluski Noodles
4-6 oz. of real butter
3 cups shredded cabbage (cut in thin strips)
½ cup shredded baby Swiss cheese

Directions:

Cook Noodles according to package instructions. Drain well in colander. Melt butter in a large skillet and sauté the cabbage until translucent and tender on a medium heat. Add the Kluski noodles to cabbage and butter and fold together mixing well. At this point you can add your shredded cheese. You can also crumble bacon on top for a delicious main entrée or as a side dish.

Cabbage Rolls

Cabbage Rolls

Ingredients:

12 large cabbage leaves
1 cup cooked rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1# ground beef, uncooked
1 1/4 tsp. salt
1/2 tsp. black pepper

2 cans (8 oz. each) tomato sauce
2 Tbsp. brown sugar
2 Tbsp. lemon juice
2 tsp. Worcestershire sauce

Directions:

Bring a large pot of water to a boil. Add cabbage leaves. Boil 2 minutes and then drain. Combine cooked rice, egg, milk, onion, beef, salt and pepper in a large bowl.

Next, place about 1/4 cup of meat mixture onto center of each cabbage leaf and roll up, tucking in ends. Place into greased 13” x 9” baking dish.

Combine remaining ingredients in a small bowl and pour over rolls. Cover and bake at 350° for about 1 1/2 hour.

Servings: 6

Cheesy Noodles

Cheesy Noodles

Ingredients:

2 Tbsp. and 2 tsp. Mrs. Miller's Chicken Soup Base with 4 cups water
OR
4 cups canned chicken broth

16 oz. bag of Mrs. Miller’s Medium-Fine Egg Noodles
4 oz. Velveeta Cheese

Directions:

Add chicken soup base  or broth to a pot and bring to a boil. Add noodles to boiling broth and cook for approximately 15 minutes or until Al dente. Turn on the heat and remove noodles from burner. Add the Velveeta cheese and leave product sit for 15 minutes. 

Stir the cheese into the noodles until completely creamy. As the cheesy noodles sit it will thicken them up. If your dish is too thick add additional warm chicken broth or water.

Note: This recipe is very simple and a great homemade mac and cheese alternative!

Chicken & Veggie Pasta

Chicken & Veggie Pasta

Ingredients:

16 oz. package Mrs. Miller’s Medium Noodles or any Old Fashioned Egg Noodle width

1 Tbsp. Butter
1 Tbsp. Olive Oil
¼ tsp. Red Pepper Flakes
1 small Onion
1-2 cups Broccoli
1 cup sliced Carrots
2 cups deboned Chicken
1 cup freshly grated Parmesan Cheese.

Directions:

Cook Noodles according to package directions, rinse and drain. Sauté butter, olive oil, red pepper flakes, onion, broccoli, and carrots in skillet until vegetables are done. Heat chicken with vegetables for several minutes. When done or heated through, place all ingredients in a large bowl and toss. Fold Parmesan cheese into mixture. Serve warm or cold.

Chicken Parmesan with Noodles

Chicken Parmesan with Noodles

Ingredients:

2 lb. Chicken Breast Pieces or Breaded Chicken Patties
1 lb. Mrs. Miller’s Tomato Basil Noodles or Flavored Noodles of your choice
2 jar (25.5 oz.) Mrs. Miller’s Pasta Sauce (any flavor)
2 cups Mozzarella Cheese

Serve with Parmesan cheese

Directions:

Cook chicken until done, spread in a 9” x 13” pan. Cook Noodles according to package instructions, rinse and drain. Spread on top of chicken. Spread pasta sauce on top of mixture. Bake at 350° for 30 min. Spread Mozzarella cheese on top of mixture 5-10 min before baking time is completed.  Bake until cheese is melted. Serve with Parmesan cheese. 

Note: 

This recipe is made even better when you use 1/2 lb. bag Tomato-Basil Flavored Noodles mixed with 1/2 lb. Garlic Parsley Flavored Noodles!

Chicken Pot Pie

Chicken Pot Pie

Ingredients:

Crust
1 box refrigerated pie crusts, or 2 homemade crusts, see our recipe for Easy Pie Crust

Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
½ tsp. salt
¼ tsp. pepper
1.5 tsp. Mrs. Miller’s Chicken Soup Base + 1 ¾ cup water OR 1 ¾ cups chicken broth
½ cup milk
2 ½ cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed

Directions:

Heat oven to 425°F. Make pie crusts as directed on box using 9-inch glass pie pan. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Then stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Servings: 5-6

Chicken with Lime

Chicken with Lime

Ingredients:

2-3 lbs. boneless, skinless Chicken Thighs
1 lime

Sauce
1 tsp. Salt
¼ tsp. Pepper
½ cup Corn Oil
1 Tbsp. Onion, minced
1 Garlic Clove, minced
½ tsp. Cumin
½ tsp. Coriander Seed
¼ tsp. Red Pepper
¼ tsp. Turmeric
2 Tbsp. Soy Sauce

Directions:

Mix together sauce ingredients and pour over chicken. Let marinate 1-3 hours in refrigerator. Place in 9 x 9 baking dish. Bake at 350° for 40-45 minutes. Slice lime into 4 wedges and drizzle over chicken just before serving.

Creamy Avocado Noodles

Creamy Avocado Noodles

Ingredients:

4 servings of Mrs. Miller’s Old Fashioned Noodles
2 Garlic cloves, peeled
½ tsp. salt
2 Tbsp. lemon juice
2 Tbsp. olive oil
2 Ripe avocados, seed and skin removed
Salt and black pepper to taste

Directions:

Bring a large pot of water with a sprinkle of salt to a rapid boil. Add noodles to the water and cook until al dente. While the pasta is boiling, add olive oil, avocado, garlic, salt, and lemon juice to a food processor. Pulse until ingredients are smooth and creamy.

Stain noodles and combine with the sauce in a large bowl until all the noodles have been covered. Sprinkle with Parmesan cheese. Add salt and black pepper to taste.

Note: Try adding roasted Campari tomatoes for extra flavor.

Creamy Shrimp & Noodle Skillet

Creamy Shrimp & Noodle Skillet

Ingredients:

16 oz. Mrs. Miller’s Garlic-Parsley Flavored Noodles or your favorite Old Fashioned Egg Noodle width.  

¾ cup Butter
2 medium Onions, chopped
1 medium Green Pepper, chopped
2 Celery stalks, chopped
3 Garlic Cloves, minced

1 Tbsp. Flour
3 cup Half & Half

1 ½ lb. uncooked medium Shrimp, peeled and de-veined
1 Jalapeño Pepper, seeded and chopped
2 Tbsp. fresh Parsley

8 oz. Velveeta Cheese, cubed

Directions:

Cook Noodles according to package instructions. Rinse, drain, and set aside. Sauté onions, green pepper, celery stalks, and garlic in butter in a large saucepan until tender. Stir flour into mixture until blended. Next, gradually stir in half & half, bring to a boil. Cook and stir for 2 minutes or until thickened Then reduce heat and add shrimp, jalapeno pepper and parsley. Simmer uncovered for 3 minutes. Add cheese and cook until cheese is melted. Stir in noodles, and heat through.

Servings: 6-8

Crock Pot Lasagna

Crock Pot Lasagna

Ingredients:

1 lb. sausage
½ cup chopped onion

8 oz. Mrs. Miller’s Large Pot Pie Squares (half of a 16 oz. bag)

1 jar (25.5 oz.) Mrs. Miller’s Chunky Italian Pasta Sauce
2 cups cottage cheese
1 cup shredded Mozzarella cheese
½ cup grated Parmesan cheese
½ tsp. oregano
¼ tsp. salt

Directions:

In a medium skillet, cook sausage and onion over medium heat until meat is no longer pink. Drain excess grease. Place into a 4-5 quart crock pot. Cook Noodles according to package instructions. Rinse and drain. Place into crock pot with the sausage. Place remaining ingredients into crock pot and fold all ingredients gently until well mixed. Cook on low for 4 hours.

Servings: 6

Crock Pot Noodles

Crock Pot Noodles

Ingredients:

1 qt. Water
15 oz. can Chicken Broth
16 oz. pkg. Mrs. Miller’s Homemade Noodles (any width)
½ cup Butter
10 ¾ oz. can Cream of Chicken Soup (undiluted)

Directions:

Bring water and chicken broth to a boil. Add Mrs. Miller’s Noodles and boil for 5 min, then place in crock-pot. Slice in ½ cup butter. Add Cream of Chicken Soup. Cook in your crock-pot for up to 5 hours.