1 Pkg Bessie’s Al Dente Noodles
2 Cups Fresh or Frozen Broccoli Flowerets
1 Can Condensed Cream of Chicken and Broccoli Soup
½ Cup Sour Cream
1/3 Cup Parmesan Cheese
1 Dash Salt
1 Dash Pepper
In large saucepan prepare Bessie’s Noodles according to package directions and also add broccoli for cooking time. Drain in colander.
2. In same pan mix soup, sour cream, pepper, cheese and noodle mixture. Heat through, stirring occasionally.
½ Cup Diced Tomatoes
½ Cup Diced Bell Peppers (Yellow, Red & Green)
½ Cup Chopped Green Pepper
To Taste Freshly ground pepper & Sea Salt
¼ Cup Parmigiano-Reggiano
1 Pkg Bessie’s Al Dente Noodles
Italian Dressing
Directions:
Combine all Ingredients and top with your favorite Italian dressing.
Ingredients
4 Tbsp Butter
12 Saltine Crackers Crumbled
½ Tsp Salt
1 Dash Pepper
1 Pkg Bessie’s Al Dente Noodles
Directions
Cook Bessie’s Al Dente Noodles according to the instructions. In a large heavy skillet, heat the butter over medium-high heat. Drain the noodles and transfer them to the skillet. Add the crumbled crackers, salt & pepper and sauté 2-3 minutes and serve.
1 Pkg Bessie’s Al Dente Egg Noodles
4 Tbsp Butter
10-12 Stalks of Asparagus Chopped
½ lb Sliced Mushrooms
1 Tsp Salt
Directions:
Cook Bessie’s Al Dente Noodles according to the instructions. In a large heavy skillet, heat the butter over medium-high heat. Add the asparagus and mushrooms and sauté a few minutes drain the noodles and transfer them to the skillet. Toss noodles with the asparagus, mushrooms and salt and serve.
