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Wild Mushroom Noodle Gratin

  • 1 lb. extra-broad egg noodles
  • 3 Tbsp. butter
  • 1 large red pepper, diced
  • 2 shallots, minced
  • 1 lb. assorted wild mushrooms, trimmed and sliced
  • 4 Tbsp. chopped fresh parsley
  • 1 1/2 tsp. dried tarragon
  • 1 1/2 tsp. salt
  • 3/4 tsp. pepper
  • 2 cups half and half
  • 1 1/2 cups grated cheese
  • 20 Ritz crackers


Preheat oven to 400 degrees F. Coat 3 qt. baking dish with cooking spray. Cook noodles according to package directions until almost tender; drain. In same pot melt 2 Tbsp. butter over medium heat. Add red pepper and shallots; cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, 2 Tbsp. parsley, tarragon, salt and pepper. Cook, stirring occasionally, 3 minutes. Add half and half and cheese; stir in noodles. Transfer to baking dish.. Melt remaining butter; stir into cracker crumbs. Stir in remaining parsley. Sprinkle over noodles. Bake, until golden, 15-20 minutes.


By Robin from Washington, IA


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