Friday, April 17, 2015

Cheesy Noodle Casserole - Martin Wiles



CHEESY NOODLE CASSEROLE

Ingredients
2 POUNDS WIDE EGG NOODLES

½ CUP BUTTER

¼ CUP PLAIN FLOUR

1 TEASPOON GARLIC SALT

1 TEASPOON ONION SALT

6 CUPS MILK

2 POUNDS BLOCK VELVEETA CHEESE (CUBED)

2 TABLESPOONS BUTTER

½ CUP DRY BREAD CRUMBS

Directions
COOK NOODLES AND DRAIN.

MELT BUTTER, STIR IN FLOUR, GARLIC, AND ONION SALT UNTIL SMOOTH.

GRADUALLY STIR IN MILK.

BRING TO A BOIL AND COOK FOR 2 MINUTES OR UNTIL THICK AND BUBBLY.

ADD THE CHEESE. STIR UNTIL MELTED.

THEN STIR IN NOODLES.

POUR MIXTURE INTO 2 GREASED CASSEROLE DISHES.

TOSS BREAD CRUMBS AND BUTTER ON TOP.

BAKE AT 350 FOR 25 TO 30 MINUTES OR UNTIL BROWN.


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