Noodle and Squash Casserole
|Melted butter||3 Tablespoon|
|White pepper||1⁄2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Cubed cheddar cheese||1 Cup (16 tbs)|
|Cubed swiss cheese||1 Cup (16 tbs)|
|Wide egg noodles||8 Ounce (Uncooked, 6 Cups)|
|Zucchini||1 1⁄2 Pound, thinly sliced|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
Heat 2 tablespoons butter in a saucepan.
Blend in flour, salt and pepper.
Gradually add milk; cook over medium heat, stirring constantly, until thickened.
Add cheeses; stir until melted.
Cook noodles according to package directions; drain.
Spread half of noodles over bottom of buttered 9-inch square pan.
Arrange half of zucchini slices over noodles and pour half of cheese sauce on top.
Mix together bread crumbs and remaining butter; sprinkle over noodle mixture.
Bake at 350° 30 minutes, or until golden brown.