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Three-Cheese Noodle Bake

Source of Recipe


Betty Crocker's New Cookbook






List of Ingredients



• 2 Tbsp butter or margarine
  
• 2 Tbsp all-purpose flour
  
• 1/2 tsp salt
  
• 1/8 tsp pepper
  
• 2 cups milk
  
• 1 cup shredded Mozzarella cheese (4 ounces)
  
• 1 cup shredded Gruyere or Swiss cheese (4 ounces)
  
• 1/2 cup grated Parmesan cheese
  
• 6 cups uncooked egg noodles (12 ounces)
  
• 3 Tbsp dry bread crumbs
  
• 1 Tbsp butter or margarine
  






Instructions



1. Melt 2 tablespoons butter in a 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 degrees (F).
   
   
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 butter over medium heat, stirring frequently, until crumbs are toasted. Sprinkle over noodles.
   
   
7. Bake, uncovered, about 20 minutes or until hot and bubbly.
   
   Makes 8 side-dish servings
   OR 4 main-dish servings
   
   






Final Comments


TIMESAVING TIP: Use an 8-oz. package of a shredded cheese blend for the Mozzarella, Gruyere and Parmesan cheeses.