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!
prep time20 Min
cook time35 Min
Ingredients For creamy scalloped noodles
amish or kluski noodles
all purpose flour
onion, chopped fine
3 or 4 clove
vermont white cheddar cheese, sliced or shredded
How To Make creamy scalloped noodles
Melt butter in a medium saucepan over low to medium heat. When melted, add flour and blend thoroughly.
Add onion and garlic, stirring to blend. Cook one to two minutes.
Slowly add milk and cream, stirring constantly with wire whisk until thick.
Stir in salt, pepper and nutmeg. Add half the cheese and stir over low heat until melted.
Meanwhile, add the uncooked noodles to a large pot of salted, boiling water. Lower heat and simmer for about 5 minutes. Drain.
Butter or spray a 9x13" baking dish and layer half the noodles in the pan.
Evenly pour half the sauce over the noodles in the pan. Repeat, layering the remaining noodles with the remaining sauce poured over all.
Carefully place the remaining white cheddar cheese over the top of the casserole.
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.
Remove from oven and let dish rest for 5-10 minutes.
Serve and enjoy!
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