Cafeteria Noodles
Updated
Updated
Cafeteria Noodles are an old-school popular side dish made with egg noodles, cream of chicken soup, broth, and butter. They’re a dialed up version of butter egg noodles and are just so good! Ready in just 20 minutes.
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These Cafeteria Noodles are basically the grown-up version of the egg noodles and butter you likely loved as a kid. They’ve been a classic Southern side for a while and were served in cafeterias (hence the name) but they’ve recently made a comeback – because what’s old is new again, and more importantly they’re seriously SO good.
It’s kind of crazy how something as simple as egg noodles with soup and butter can be so tasty. These Cafeteria Noodles are ready in just 20 minutes and while they’re typically considered a side dish, you could definitely get away with calling them a meal.
Helpful Tips & Variations
- Better than Bouillon Chicken. Better than bouillon adds loads of flavor and some saltiness to the noodles.
- Chicken broth. I recommend using low sodium broth to control the salt level, especially since the Better than Bouillon contains salt.
- Dry egg noodles. You can use medium or wide width, whatever you have on hand. You can also use a different type of noodle, but the cooking time will need to be adjusted based on the type of pasta.
- Cream of chicken soup. You’ll add the condensed soup directly from the can, without adding water. Another type of cream of soup can be used, according to your taste preferences.
- Add some protein. Feel free to mix in some seasoned cooked shredded chicken at the end of cooking time for a more hearty dish. Cubed pieces of cooked ham could also be added.
- Add more seasonings. Add in some herbs for more flavor and color or mix in a bit of crushed red pepper flakes for some heat.
- Add some veggies. Peas, steamed broccoli, or even mushrooms would make a good addition and lend some nutrition to this side dish.
Cafeteria Noodles
Ingredients
- 32 ounces low-sodium chicken broth
- 2 teaspoons better than bouillon chicken
- 12 ounces dry egg noodles
- 1 teaspoon pepper
- 1 can cream of chicken soup, undiluted (do not add water)
- 4 tablespoons butter, (I use unsalted)
Instructions
- In a large pot, combine the chicken broth and better than bouillon; bring to a boil.
- Add in the noodles and pepper. Cover the pot and reduce the heat to a gentle simmer. Allow the mixture to cook for 5 minutes.
- Stir the cream of chicken soup into the noodles. Cover and cook for an additional 5 minutes.
- Stir in the butter until melted. Serve and enjoy.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Cafeteria Noodles Step By Step
Gather your ingredients.
Pour 32 oz low-sodium chicken broth into a large pot, along with 2 tsp Better than Bouillon chicken. Whisk to combine, then bring to a boil.
Add in 12 oz dry egg noodles and 1 tsp pepper. Cover the pot, reduce heat to a gentle simmer, and cook for 5 minutes.
Add in 1 can condensed cream of chicken soup and stir to combine.
Cover again and cook for another 5 minutes.
Stir in 4 tbsp butter (I use unsalted) until melted. At this point you’re good to go, but feel free to add in some cooked chopped chicken and frozen peas and carrots to make it more of a meal, if preferred. Serve and enjoy!
Serving Suggestions
Cafeteria noodles can be enjoyed just as is or be served as a quick meal by adding in some protein or a veggie. Or you can serve it up as a side dish to some baked chicken breast or air fryer pork chops for a quick and easy dinner. They would also be super tasty with a Salisbury steak meatball sub or some coconut chicken tenders.
Proper Storage
- Storing leftovers. Cafeteria noodle leftovers should be stored in an airtight container in the refrigerator and will keep for up to 4 days.
- Reheat. You can reheat on the stovetop or in the microwave. Note that the noodles will absorb much of the broth as they sit and can become soggy. You also may want to consider adding a bit more broth to thin it out and make it creamy again.
More Easy Creamy Pasta Recipes:
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Cafeteria Noodles, outstanding, reminded me of high school lunch room meals, and that’s been a very long time. I am now 87 years old. Simple and easy to cook for an old man. I hope you have many more recipes like this.
Tasty, but salty, even using no salt butter. I’m going to try adding a dollop of sour cream when I reheat the leftovers.
Delicious!! I added ground chicken, garlic, onion, and a smidge of red pepper flakes
Comfort food at its easiest and best. I have made this about 4 times and It will always be a go to meal for me.
I very much enjoyed this recipe. It’s quite tasty. I added leftover chicken thighs, peas, and mushrooms. For myself, I would add garlic to it also but then I add garlic to just about everything.
This was great. This will be how I’ll make my egg noodles from now on.
Made this for dinner tonight. Is now one of my go to side dishes. DELICIOUS!
Quick, easy, and my family loved it.