Spring Noodle Casserole Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| 1 1/2 cups uncooked spinach noodles | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper sauce | 1/4 Teaspoon | |
| Milk | 2 1/4 Cup (16 tbs) | |
| Sharp cheddar cheese | 1 Cup (16 tbs), grated | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 3 hard-cooked eggs, peeled and halved | ||
Directions
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.
Set aside.
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.
Stir.
Top with egg halves.
Cook, covered, on 60 (bake) 3 minutes.
Let stand, covered.
3 minutes before serving.
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.
Set aside.
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.
Stir.
Top with egg halves.
Cook, covered, on 60 (bake) 3 minutes.
Let stand, covered.
3 minutes before serving.
Chef
