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Noodle and Squash Casserole

Ingredients
  Melted butter 3 Tablespoon
  Flour 2 Tablespoon
  Salt 1 Teaspoon
  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)
Directions

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.
Repeat layers.
Mix together bread crumbs and remaining butter; sprinkle over noodle mixture.
Bake at 350° 30 minutes, or until golden brown.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Squash
Servings: 
3

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4.286665
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1091 Calories from Fat 541

% Daily Value*

Total Fat 61 g93.7%

Saturated Fat 35.8 g179.2%

Trans Fat 0 g

Cholesterol 233.2 mg77.7%

Sodium 1410.9 mg58.8%

Total Carbohydrates 86 g28.7%

Dietary Fiber 5.9 g23.4%

Sugars 14.4 g

Protein 49 g97.8%

Vitamin A 49.7% Vitamin C 64.6%

Calcium 114.8% Iron 18.7%

*Based on a 2000 Calorie diet

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Noodle And Squash Casserole Recipe