Cheese and Noodle Casserole

Kathie Carr


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 votes

15 Min
30 Min


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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


  • 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.

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About Cheese and Noodle Casserole

Course/Dish: Pasta Sides
Other Tags: Quick & Easy, For Kids

Show 2 Comments & Reviews

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