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Prep 30min
Total50min
Servings8
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Ingredients
2
tablespoons margarine or butter
2
tablespoons all-purpose flour
1/2
teaspoon salt
1/8
teaspoon pepper
2
cups milk
1
cup shredded Fontina or mozzarella cheese (4 ounces)
1
cup shredded GruyFre or Swiss cheese (4 ounces)
1/2
cup grated Parmesan cheese
6
cups uncooked egg noodles (12 ounces)
3
tablespoons dry bread crumbs
1
tablespoon margarine or butter
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Steps
1
Melt 2 tablespoons margarine in 2-quart saucepan over medium heat. Stir in
flour, salt and pepper until blended. Cook, stirring constantly, until smooth and
bubbly; remove from heat.
2
Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1
minute. Stir in cheeses; keep warm over low heat.
3
Heat oven to 350°.
4
Meanwhile, cook and drain noodles as directed on package.
5
Alternate layers of noodles and cheese mixture, ending with noodles, in ungreased
2-quart casserole.
6
Heat bread crumbs and 1 tablespoon margarine over medium heat, stirring
frequently, until crumbs are toasted. Sprinkle over noodles.
7
Bake uncovered about 20 minutes or until hot and bubbly.
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This also makes a great main dish for four.
Use an 8-ounce package of a shredded cheese blend for the Fontina, GruyFre and
Parmesan cheeses.
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Nutrition Facts
Serving Size:1 Serving
Calories
320
Calories from Fat
145
Total Fat
16g
Saturated Fat
8g
Cholesterol
65mg
Sodium
460mg
Total Carbohydrate
30g
Dietary Fiber
2g
Protein
16g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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