Real Recipes From Real Home Cooks ®

cheese and noodle casserole

(2 ratings)
Recipe by
Kathie Carr
North Liberty, IN

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

  • 2 lb
    wide eggs noodles
  • 1/2 c
  • 1/4 c
  • 1 tsp
    garlic salt
  • 1 tsp
    onion salt
  • 5 c
  • 2 lb
    process cheese (velveeta), cubed
  • 1/2 c
    dry bread crumbs
  • 2 Tbsp
    melted butter

How To Make cheese and noodle casserole

  • 1
    Cook 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.
  • 2
    Transfer 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.
  • 3
    Yeild two casseroles. These freeze well. If you like you can bake one now and freeze the second.

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