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Noodle and Squash Casserole Recipe
|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)|
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 mg
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
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.