Spring Noodle Casserole
|Spinach noodles||1 1⁄2 Cup (24 tbs) (Uncooked)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Hot pepper sauce||1⁄4 Teaspoon|
|Milk||2 1⁄4 Cup (36 tbs)|
|Grated sharp cheddar cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Hard-cooked eggs||3 , peeled and halved|
Cook spinach noodles according to chart.
Drain and set aside.
Place butter in 1 1/2-quart microproof mixing bowl.
Cook on HI (max. power) 60 seconds, or until melted.
Stir in flour, salt, and hot-pepper sauce to make smooth paste.
Cook on HI (max. power) 30 seconds.
Pour milk in 4-cup glass measure.
Cook on HI (max. power) 2 minutes to warm.
Gradually, and briskly, stir milk into flour mixture.
Cook on HI (max. power) 4 to 5 minutes.
Stir once during cooking time.
Stir briskly to make smooth sauce.
Add cheese and stir until melted.
Put cooked noodles in 2-quart microproof casserole.
Add cheese sauce and mix carefully.
Cook, covered, on 60 (bake) 7 to 8 minutes, or until hot.
Top with egg halves.
Cook, covered, on 60 (bake) 3 minutes.
Let stand, covered.
3 minutes before serving.