you're making mealtime meaningful.
For most of us, some of the fondest food memories we have are those staple dishes we had in the school lunch room growing up. You know — the rectangular pizza, the sugary brownies, the spaghetti — and of course, these Creamy Cafeteria Noodles. The lunch ladies always did us right. SO simple, but so delicious, these egg noodles are paired with just four other ingredients to make a one-pot dish that’s as comforting as it is tasty, and equally easy too.
What Ingredients Are In Cafeteria Noodles?
Just five things! You’ll need:
- Egg noodles
- Chicken stock
- Cream of chicken soup
- Butter (unsalted is a good idea)
- Better than Bouillon
You can get away with skipping the Better than Bouillon if you need to, but it adds a deeper savory flavor to the stock and the cream of chicken soup. It just makes it… more chickeny. And, of course, you’ll want to season this to your liking with salt and pepper, but you’ll probably find you don’t need much salt, if any. I personally like a lot of black pepper here, though!
How Do You Make Cafeteria Noodles?
It’s SO easy.
You add your broth and Better than Bouillon to a pot, bring it to a boil, and then stir in the egg noodles and the cream of chicken soup. You let that boil for just two minutes, then you remove it from the heat, stir in the butter, cover that pot, and let it sit for 15 to 20 minutes.
You’ll want to stir it occasionally, but it’s mostly hands off. While it sits, all of the liquid will absorb into the egg noodles and you’ll be left with a velvety, creamy sauce that’s rich and savory and as comforting as any childhood food favorite out there. Give this one a go – it’s an easy family favorite!
Creamy Cafeteria Noodles
Yield(s): Serves 4
5m prep time
20m cook time
you're making mealtime meaningful.
Ingredients
- 4 cups chicken stock
- 1 tablespoon Better than Bouillon
- 1 (10 oz) can cream of chicken soup
- 1 lb egg noodles
- 1 stick (1/2 cup) salted butter
- Freshly ground black pepper, to taste
Preparation
- Add broth and Better than Bouillon to a large pot and set over high heat. Bring to a boil.
- Stir cream of chicken soup and noodles and bring back to a boil. Let boil 2 minutes.
- Remove from heat, stir in butter, then cover pot. Let sit 15-20 minutes, stirring occasionally, until noodles have absorbed most of the liquid.
- Season to taste with black pepper. (It likely won't need any more salt.)
- Serve and enjoy!
Recipe adapted from The Country Cook.