creamy scalloped noodles

★★★★★ 1 Review
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By Ellen Bales
from Indianapolis, IN

I adapted this dish from a recipe using potatoes instead of noodles. It could also be made with almost any other pasta. I first tried it as a result of being exhausted after peeling and slicing so many potatoes. Too much work and I'm trying to simplify. I was very pleasantly surprised at the yummy results. I think you will be too. Give it a try!

serves 8
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For creamy scalloped noodles

  • 1½ lb
    amish or kluski noodles
  • 4 Tbsp
    butter
  • 4 Tbsp
    all purpose flour
  • 1 lg
    onion, chopped fine
  • 3 or 4 clove
    garlic, minced
  • 1½ c
    milk
  • 1 c
    heavy cream
  • 1 tsp
    salt
  • ¼ tsp
    pepper
  • 1/8 tsp
    nutmeg
  • 8 oz
    vermont white cheddar cheese, sliced or shredded
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How To Make creamy scalloped noodles

  • 1
    Melt butter in a medium saucepan over low to medium heat. When melted, add flour and blend thoroughly.
  • 2
    Add onion and garlic, stirring to blend. Cook one to two minutes.
  • 3
    Slowly add milk and cream, stirring constantly with wire whisk until thick.
  • 4
    Stir in salt, pepper and nutmeg. Add half the cheese and stir over low heat until melted.
  • 5
    Meanwhile, add the uncooked noodles to a large pot of salted, boiling water. Lower heat and simmer for about 5 minutes. Drain.
  • 6
    Butter or spray a 9x13" baking dish and layer half the noodles in the pan.
  • 7
    Evenly pour half the sauce over the noodles in the pan. Repeat, layering the remaining noodles with the remaining sauce poured over all.
  • 8
    Carefully place the remaining white cheddar cheese over the top of the casserole.
  • 9
    Bake dish on middle rack of a preheated 350° oven for approximately 35 minutes, uncovered, until top has turned a golden brown and noodles are tender.
  • 10
    Remove from oven and let dish rest for 5-10 minutes.
  • 11
    Serve and enjoy!
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