cheese and noodle casserole
(2 ratings)
Today was our first real snow of the year in Northern Indiana. Very late this year. It made me hungry for this casserole which is an old recipe (from before 1950) that is just plain comfort food. Made with home made noodles it is ambrosia. If you use store bought noodles it is just really GOOD!
►
(2 ratings)
yield
12 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For cheese and noodle casserole
- CASSEROLE:
-
2 lbwide eggs noodles
-
1/2 cbutter
-
1/4 cflour
-
1 tspgarlic salt
-
1 tsponion salt
-
5 cmilk
-
2 lbprocess cheese (velveeta), cubed
- TOPPING:
-
1/2 cdry bread crumbs
-
2 Tbspmelted butter
How To Make cheese and noodle casserole
-
1Cook noodles according to package directions; drain. In a Dutch oven, melt butter. stir in the flour, garlic salt and onion salt until smooth. gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the cheese; stir until melted. Stir in the noodles.
-
2Transfer to two greased shallow 2-qt. baking dishes. Toss bread crumbs and butter; sprinkle over casseroles. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown.
-
3Yeild two casseroles. These freeze well. If you like you can bake one now and freeze the second.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT