Ingredients Jump to Instructions ↓

  1. 2 packages (1 pound each ) wide egg noodles

  2. 1/2 cup butter, cubed

  3. 1/4 cup all-purpose flour

  4. 1 teaspoon garlic salt

  5. 1 teaspoon onion salt

  6. 5 to 6 cups 2% milk

  7. 2 pounds process cheese (Velveeta), cubed TOPPING:

  8. 1/2 cup dry bread crumbs

  9. 2 tablespoons butter, melted

Instructions Jump to Ingredients ↑

  1. Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, garlic salt and onion salt until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir in noodles. Transfer to two greased shallow 2-qt. baking dishes. Combine the bread crumbs and butter until crumbly; sprinkle over casseroles. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Yield: 2 casseroles (12 servings each).


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