Here is a quick and easy recipe that can be made in advance. It goes way back to the late 1980's. Before we were married, my husband use to cook. This is one of the his dishes that is tried and true and I still make till this day. Granted, it's not low fat by any means, but every now and then I like to indulge.
The original recipe comes from my mother inlaw, Gloria. This is normally made with Phyllo dough, but when you don't want to butter each layer of the dough, egg noodles are substituted which makes it a lot easier.
It's Cheese Noodle Casserole and that's What's For Dinner. Served with a nice side salad and your favorite vegetable and your good to go.
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By no means is this dish low calorie, but every now and then I like to make this dish as it can be prepared the night before and baked off when you need it.
Cheese Noodle Casserole
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- 1 lb Egg Noodles (broad or regular)
- 1 lb Munster Cheese (sliced) Go to the deli counter and ask them to take it off the block
- 1 1lb package of Small Curd Cottage Cheese
- 3-4 Tablepsoons of Chopped Fresh Parsley (or dried, whichever you prefer)
- 1 Cup Milk
- 1 Egg Beaten
Directions: Spray a 13 x 9 with cooking spray. Pre Heat the oven to 350 degrees.
Cook Noodles to package,(salt the water) drain and butter the noodles with about 3 tablespoons of butter. Add your Cheeses and parsley and mix. Turn into the 13 x 9 pan.
Whisk the 1 cup of milk with the 1 beaten egg, pour over the casserole evenly and bake for 45 mins till golden. Let cool 15 mins, then serve.
Hope you enjoy!