Recipes

Traditional Wedding Noodles

Ingredients:

16 oz. pkg. Mrs. Miller's Old Fashioned Medium Egg Noodles or your favorite width
1 (48 oz.) can chicken broth
2 cups water
1/2 tsp. salt
1 Tbsp. Mrs. Miller's Chicken Flavored Soup Base
1 (10 oz.) can cream of chicken soup
6 Tbsp. butter
1/2 tsp. ground black pepper

Directions:

Brown butter in a large pot. Add broth, water, salt, chicken base, cream of chicken soup, and pepper. Stir together and bring to a boil. Add Noodles and bring to a boil again. Turn off heat, cover, and let sit for 1 hour before serving.

Note: The 2 cups water is optional.

Lemon Cilantro Chicken Noodle Soup

Lemon Cilantro Chicken Noodle Soup

Ingredients:

1 Tbsp. olive oil
1 cup chopped onion
1 ½ cups sliced carrots
2-3 cloves of garlic (crushed) 

15 cups water
¾ cup Mrs. Miller’s Chicken Soup Base
1 16oz. pkg. Mrs. Miller’s Old Fashioned Egg Noodles, width of your choice
3 cups chopped chicken
¼ tsp. black pepper
Salt to taste
Juice of 1 lemon
1 bunch of cilantro, finely chopped

Directions:

In a large pot, sauté onions and carrots in olive oil until the onions are slightly golden. Add garlic and sauté for 1 minute. Add water and soup base to the pot and bring to a rolling boil. Next add uncooked noodles, chicken, black pepper, and salt and bring back to a rolling boil. Turn heat to low and simmer for at least 20 minutes. Add lemon juice and cilantro to soup and stir. Serve warm.

Note: 
Try this recipe using Lemon Pepper Flavored Noodles and scale back the lemon juice and pepper or leave it as is for even more flavor. 

Noodles with Turkey Sausage

Noodles with Turkey Sausage

Ingredients:

14 oz. Mrs. Miller’s 9 Grain Noodles
1 large bunch of fresh broccoli

12 oz. hot Italian turkey sausage*
2 Tbsp. Olive oil
1 medium red onion, chopped
1 pint of grape tomatoes, cut in half.
½ cup of chopped fresh basil
½ cup of grated Parmesan cheese

Directions:

Cook Noodles according to package instructions. Add broccoli to the boiling noodles during the last 3 minutes of cooking time. Drain, reserving ¼ cup of cooking water. Set aside. Slice turkey sausage about ½ inch thick. Cook in a 12-inch skillet in olive oil for 7-8 minutes or until browned evenly on both sides. Add red onion to sausage. Cook and stir for 2-3 minutes. Add tomatoes to sausage. Heat through. Stir noodles, broccoli, and ¼ cup reserved cooking water in to sausage mixture. Heat through. Add basil and Parmesan cheese and toss. 

Old Fashioned Chicken & Noodles

Old Fashioned Chicken & Noodles

Ingredients:

2 – 16 oz. Mrs. Miller’s Old Fashioned Medium Noodles
3 – 28 oz. cans of chicken broth
2 – 10 ¾ oz. cans of boneless, canned chicken
Salt and pepper to taste

Directions:

Bring chicken broth to a boil, add the two bags of medium noodles to boiling broth and cook for 10 minutes. Add boneless chicken to the pot and simmer for 10 minutes. Add salt and pepper to desired flavor.

Note: For additional flavor you can add fresh carrots, celery, onions, or potatoes. If you choose to add the vegetables it is best to steam or precook the vegetables until tender before adding to the simmering pot.

Pasta with Italian Meatballs

Pasta with Italian Meatballs

Ingredients:

1 cup Water
12 slices Bread

2 lbs ground Beef
4 Eggs
½ cup Parmesan cheese
2 Tbsp. dried Parsley
2 tsp. Garlic salt
½ tsp Black pepper

64 oz. Mrs. Miller’s Chunky Italian Pasta Sauce
12 oz. Mrs. Miller’s Angel Hair Noodles or your favorite Mrs. Miller's Old Fashioned Egg Noodles

Directions:

Pour water over bread. Stir slightly with fork. Let soak. Mix ground bee, eggs, Parmesan cheese, parsley, garlic salt, and black pepper. Add bread mixture and mix well. Form balls and place on greased baking sheet. Bake at 350° for 30-45 minutes or until center is no longer pink. 

Pour pasta sauce into a large pot and bring to a boil over medium heat. Reduce heat and add meatballs. Simmer 30 minutes on low heat. Cook Noodles according to package instructions. Rinse and drain. Toss with butter. Serve meatballs and sauce over Noodles. Sprinkle with Parmesan Cheese.

Pizza Chicken with Garlic Parsley Noodles

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Ingredients:

16 oz. Mrs. Miller’s Garlic Parsley Noodles

1 lb. Chicken Breasts, 1” pieces- uncooked, boneless, skinless
2 Tbsp. Olive Oil
1 small Zucchini, sliced
16 slices Pepperoni
1 Green Pepper, julienned
1 Onion, sliced
1 tsp. Oregano
½ tsp. Basil
¼ tsp. Salt
¼ tsp. Garlic Powder
¼ tsp. Black Pepper
1 Tbsp. Flour

1 cup Cherry Tomatoes, halved
½ cup Mozzarella Cheese
½ cup Parmesan Cheese

Directions:

Cook Noodles according to package instructions. Rinse, drain, and set aside. Combine olive oil, zucchini, pepperoni, green pepper, onion, oregano, basil, salt, garlic powder, black pepper, and flour in large bowl. Add chicken, pour into greased 9 x 13 pan. Bake uncovered at 350° until chicken is cooked. Place tomatoes and sprinkle Parmesan and Mozzarella cheese over top and bake 3 minutes, or until cheese is melted. Serve over Garlic Parsley Pasta.

Shrimp & Mushroom Pasta

Shrimp & Mushroom Pasta

Ingredients:

16 oz. Mrs. Miller’s Medium Fine Noodles

4 Tbsp. butter
1 lb. fresh mushrooms, sliced
1/2 cup butter
5 cloves garlic, minced
8 oz. cream cheese
4 Tbsp. fresh parsley
1 1/2 tsp. dried basil OR 3 Tbsp. chopped fresh basil
1 1/3 cups boiling water
1 lb. cooked shrimp 
Parmesan cheese

Directions:

Cook Noodles according to package instructions. Drain. Sauté 4 Tbsp. butter and mushrooms in a large skillet over high heat until tender. Transfer to a plate. Melt ½ cup butter with minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. At this point your sauce may not look very smooth. It's OK, it will get better when you follow the next steps. Stir parsley and basil into cream cheese mixture and simmer for 5 minutes. Add boiling water and mix in until sauce is smooth. Stir in shrimp along with sautéed mushrooms. Heat through and toss with cooked pasta. Serve with Parmesan cheese.

Servings: 8

Note: I always use fresh basil. The first time I made this dish, my husband said he would pay for this at a restaurant. It is amazing! 

Spicy Lemon Pasta

Spicy Lemon Pasta

Ingredients:

16 oz. bag Mrs. Miller’s Old Fashioned Kluski Noodles

2 garlic cloves, minced
2 Tbsp. butter
2 cups heavy cream
2 cups Beef or Chicken broth

2 cups diced chicken
1 bunch of broccoli, blanched and cut up, or 16 oz. frozen broccoli, cooked
Juice of 2 lemons
Zest of 2 lemons
1-2 tsp. crushed red pepper
¾ tsp black pepper
Salt to taste

Directions:

Cook Noodles according to package directions. Rinse and drain. Set aside in large pot. Sauté garlic cloves and butter on low heat for 2 minutes. Add heavy cream and broth and heat, but do not boil. Stir into noodles and continue to keep warm. Stir remaining ingredients into noodle mixture and heat thoroughly.

Tuna Noodle Supreme

Tuna Noodle Supreme

Ingredients:

12 oz. Mrs. Miller's Old Fashioned Medium Egg Noodles or Vegetable Flavored Noodles
1 1/2 cups sour cream
1/2 cup Mayonnaise
1 cup milk
1/4 cup grated Parmesan cheese
2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper

2 cups fresh or frozen broccoli florets
12 oz. tuna, drained and flaked
1/2 cup chopped sweet red pepper
1/2 cup sliced green onion

bread crumbs for topping

Directions:

Cook Noodles according to package instructions. Rinse and drain. Combine sour cream, mayonnaise, milk, Parmesan cheese, mustard, salt and pepper in a medium bowl and add to noodles. Add broccoli, tuna, red pepper, and green onion to noodle mixture. Stir to combine. Pour into a greased 3 qt. casserole dish. Cover and bake at 350° for 40-45 minutes or until hot and bubbly. Top with freshly chopped bread crumbs sautéed in lots of butter until browned.

Servings: 6-7

Note: I do not like to use canned "cream of" soups, so this is a wonderful alternative while making Mrs. Miller's Tuna Noodle Supreme. It is so much better, too. This is our favorite! You will love it!

Healthy Whole Wheat Pasta with Homemade Vegetable Sauce

Healthy Whole Wheat Pasta with Homemade Vegetable Sauce

Ingredients:

2 Tbsp. olive oil
1/2 cup chopped sweet onion
2 carrots, peeled and finely chopped
1 rib celery, finely chopped    
1 can (28 oz.) diced tomatoes with liquid
Salt and pepper to taste

14 oz. Mrs. Miller’s Whole Wheat Noodles
2 Tbsp. chopped fresh parsley
1 pinch red pepper flakes

Directions:

Heat olive oil in a large saucepan over medium heat. Add chopped onion, carrots, and celery and cook, stirring frequently until they begin to caramelize, about 12-15 minutes. Turn heat to low and cook until very soft, about 10-15 minutes more. Raise heat to medium. Add tomatoes and bring to a simmer. Cook, covered for 30-40 minutes. Add salt and pepper to taste.

Cook Noodles according to package instructions. Rinse and drain. Add sauce to noodles. Add parsley and red pepper flakes. Toss and serve with shredded Parmesan cheese.

Servings: 6      

Beef Noodle Soup

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Ingredients:

8 oz. Mrs. Miller’s Medium Fine Noodles or your favorite Mrs. Miller’s Old Fashioned Egg Noodles
1 lb. Ground Beef
1 small Onion, chopped

7 cups Water
5-7 tsp Mrs. Miller's Beef Soup Base
2-3 cups Potatoes, diced
2 tsp Celery leaves, chopped
2 cups Tomato Juice

Directions:

Cook Noodles according to package instructions, rinse and drain. Place in a 4 qt. sauce pan. Brown ground beef and onion in skillet, add to noodles.

Place remaining ingredients in the sauce pan. Heat to boiling. Simmer for 10-20 min. Serve.

Broccoli Cheese Noodle Soup

Broccoli Cheese Noodle Soup

Ingredients:

3/4 cup chopped onion
6 cups water
4 Tbsp. Mrs. Miller’s Chicken Soup Base OR 6 chicken bouillon cubes
8 oz. Mrs. Miller’s Fine Egg Noodles
2 tablespoons butter
1 tsp. salt
1/8 tsp. garlic salt
20 oz. (2 packages) frozen chopped broccoli
6 cups milk
1 lb. Velveeta cheese, cubed

Directions:

Heat butter in a large pan. Add onions and sauté for 3 minutes. Add water and bouillon cubes. Heat to boiling, stirring occasionally, until cubes are dissolved. Next add noodles and salt. Cook, uncovered for 3 minutes, stirring occasionally. Stir in frozen broccoli and garlic salt and cook for 4 minutes. Turn down heat. Add milk and cheese. Do not allow to boil once milk and cheese have been added. Turn on low heat until cheese is completely melted and broccoli is tender.

Servings: 8

Note: For a healthier option, try using Mrs. Miller’s Low Sodium Chicken Soup Base. This recipe is very easy and delicious! Great choice to warm you up on a cold winter day.

Creamy Beef & Noodle Soup

Creamy Beef & Noodle Soup

Ingredients:

2 to 3 quarts water
2 Tbsp. Mrs. Miller's Beef Soup Base

12 oz. Mrs. Miller’s Wide Noodles

1 can (26 oz.) Cream of Mushroom Soup
1 can (16 oz.) canned beef
1 carrot, slivered
1/8 tsp. black pepper
Fresh parsley to taste
½ cup cultured sour cream (optional)

Directions:

Bring water and beef stock to a boil. Add Noodles to broth. Cook for 10 minutes. Add Cream of Mushroom, canned beef, carrot, black pepper, parsley, and sour cream to the soup. Simmer until done, and remove from heat. 

Note: ½ cup of cultured sour cream is optional.

Creamy Chicken Noodle Soup

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Ingredients:

2 quarts water
4 Tbsp. Mrs. Miller's Chicken Soup Base OR 7 Chicken Bouillon Cubes

12 oz. Mrs. Miller’s Kluski Noodles or your favorite Mrs. Miller’s Old Fashioned Noodles.

2 -10 ¾ oz. cans Cream of chicken soup
1 can 16 oz. canned chicken
1 large carrot sliced and cooked
1⁄2 tsp. salt
1⁄4 tsp. black pepper
1⁄4 cup fresh parsley, minced

Directions:

Bring water to a boil and add soup base or chicken bouillon cubes. Add Noodles and cook for 7-10 minutes Add remaining ingredients and simmer for 10 minutes. Remove from heat and serve.

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

Ingredients:

8 oz. Mrs. Miller’s Kluski Noodles

2 cups of chicken broth
2 ½ cups of chicken, de-boned
5-7 tsp. of Mrs. Miller's Chicken Soup Base granules
7 cups of water
2 medium potatoes, diced
1 tsp. salt

Directions:

Cook Noodles according to package instructions. Rinse and drain. Mix chicken broth, de-boned chicken, chicken soup base granules, water, potatoes, and salt together in a 6-quart saucepan and bring to a boil. Cook slowly for 15-20 minutes. Add noodles and simmer for 5-10 min, then serve.

Sausage Soup with Kluski Noodles

Sausage Soup with Kluski Noodles

Ingredients:

1 lb. Sweet Italian Sausage links

1 cup onion, chopped
2 garlic cloves
2 Tbsp. sausage fat

8 cups beef broth
1 cup water
¾ cup red wine
4 large tomatoes, peeled and diced*
1½ cup carrots, sliced
3 Tbsp. fresh basil, chopped
1 tsp. dried oregano
8 oz. tomato sauce

8 oz. Mrs. Miller’s Kluski Noodles

1 ½ cups zucchini, sliced

Directions:

Brown sausage links in a 5-quart Dutch oven. Remove the sausage casings, slice, and set aside. Reserve 2 Tbsp. of fat. Sauté onion, and garlic cloves in reserved fat. Combine beef broth, water, red wine, tomatoes, carrots, basil, oregano, and tomato sauce with sautéed onions and browned sausage. Boil for 15 minutes.

Add Noodles and boil for 15 more minutes. Add zucchini and boil for 10 more minutes

Note: To peel tomatoes, cut an "X" into each tomato and drop it in to boiling liquid for a few minutes. The peeling will slide off. One can of diced tomatoes may be substituted for fresh tomatoes. 

Antipasto Salad

Antipasto Salad

Ingredients:

14 oz. Mrs. Miller’s 9 Grain Noodles
1/4 lb. salami, chopped
1/4 lb. Asiago cheese, diced
1/4 lb. Pepperoni, chopped
1 can (6 oz.) sliced black olives
1 red bell pepper, chopped
2 tomatoes, chopped

Dressing
2 pkg. (0.7 oz. each) Italian dressing mix
1/2 cup olive oil
1 1/2 Tbsp. dried oregano
1/4 cup grated Parmesan cheese
1/4 cup Balsamic vinegar
1 Tbsp. dried parsley
Salt and pepper to taste

Directions:

Cook noodles according to package instructions. Rinse with cold water and drain. Toss with 1 Tbsp. olive oil and set aside. Toss remaining ingredients with noodles in a large bowl.

Whisk together dressing ingredients in a small bowl and pour over noodle mixture. Toss to coat. Refrigerate several hours or overnight.

Servings: 8

Artichoke Asparagus Pasta Salad

Artichoke Asparagus Pasta Salad

Ingredients:

14 oz. Mrs. Miller’s Whole Wheat Noodles
3 cups fresh broccoli florets
1 can (14 oz.) water packed artichoke hearts, drained and chopped
2 cup fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup fresh parsley, finely chopped
3 cups chopped fresh spinach
1 can (6 oz.) sliced black olives

Dressing
1 cup grated Parmesan cheese
1/2 cup sour cream
1 pkg. (1 oz. powder) Spicy Ranch Dressing Mix
1 cup Mayonnaise
1/3 cup red wine vinegar
3/4 tsp. salt

Directions:

Cook noodles according to package instructions. Rinse with cold water and drain. Toss with 2 Tbsp. olive oil. Set aside. Add remaining ingredients to noodles and toss.

Whisk dressing ingredients all together in a medium bowl until smooth. Pour over pasta and vegetables; toss to coat. Refrigerate several hours before serving.

Servings: 12

Chicken & Bacon Pasta Salad

Chicken & Bacon Pasta Salad

Ingredients:

1 lb. Mrs. Miller’s Vegetable Mix NoodlesWhole Wheat Noodles, or your favorite Old Fashioned Egg Noodle cooked and drained
2 avocados, diced
4 Roma tomatoes, seeded and diced
1 cucumber, seeded and diced
¾ cup freshly grated Parmesan cheese
2 cooked chicken breasts, shredded
1 head broccoli, diced
½ red onion, diced
1 pkg. real bacon pieces
4 oz. can diced black olives

Dressing
1 Tbsp. Dijon mustard
¼ tsp. cayenne pepper
¾ cup red wine vinegar
1 tsp. ground black pepper
1 tsp. cumin
3 cloves garlic, minced
1 tsp. onion powder
¾ cup extra virgin olive oil
½ tsp. salt

Directions:

Combine ingredients in a large bowl. Whisk together dressing ingredients in a small bowl. Pour dressing over top of salad mixture. Toss well to combine. Serve at room temperature for best flavor.

Dilled Salmon Pasta Salad

Dilled Salmon Pasta Salad

Ingredients:

16 oz. Mrs. Miller’s Vegetable Mix Pasta

2 cups sour cream
2 cups Mayonnaise
3/4 cup milk
2 Tbsp. dried dill weed
1/2 cup chopped sweet onion
1 cup chopped red bell pepper
1/2 tsp salt
28 oz. canned salmon, drained and flaked or 2 lbs. fresh salmon, cooked, cooled and flaked

Directions:

Cook Noodles according to package instructions. Rinse, drain, set aside to cool. Mix together remaining ingredients and pour over noodles. Chill and serve.

Note: You can use 20 oz. canned, drained tuna instead of salmon. Mrs. Miller’s Lemon Pepper Pasta is also great to use instead of vegetable mix pasta. You can easily cut the recipe in half as well.