Ingredients2 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
DirectionsCOOK 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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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.
I invite you to try my book Mastering English Grammar Basics. No one escapes life's hurts, but we can move beyond them to hope and healing. Click on the title above to order your copy. And thanks to all our faithful followers who share our posts on Facebook, Twitter, and Linkedin.
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