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Fettucine Casserole

  • 4servings
  • 659calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D
MineralsCopper, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound fettucine or egg noodles

  3. 4 tablespoons butter *or*

  4. 1/4 cup olive oil

  5. 6 cloves garlic -- pressed

  6. 2 tablespoons chives

  7. 2 tablespoons fresh parsley *or*

  8. 1 tablespoon dried parsley

  9. 1 cup milk

  10. 8 ounces fresh soft chevre

  11. 3/4 cup dry aged romano or parmesan cheese -- grated

  12. saut‚ed mushrooms and peas

Instructions Jump to Ingredients ↑

  1. Cook fettucine al dente. Melt butter or oil over low heat, add garlic, chives, and parsley. Saut‚ two minutes. Heat milk in a saucepan over low heat and stir in soft chevre until dissolved. Do not boil!

  2. When hot, add the butter, chives, and parsley mixture, the drained noodles, 1/2 cup of the grated cheese, and the mushrooms and peas. Toss well and place in an oiled casserole dish. Bake covered at 350 degrees for 45 minutes. Uncover, top with the remaining grated cheese, and bake another 15 minutes or until top is golden. Serve immediately.

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