Ingredients
- 3/4 cup chopped onion
- 2 Tbsp. butter (not spread)
- 1 Tbsp. flour
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1-1/3 cup undiluted evaporated milk (not sweetened condensed milk)
- 2/3 cup water
- 1 cup (4 ounces) shredded Swiss cheese
- 3 Tbsp. grated Parmesan cheese
- 1/4 cup chopped parsley
- 4 cups (8 ounces dry) cooked, drained, wide noodles
- 1/4 cup buttered bread crumbs
Directions
Saute onion in butter in large saucepan. Stir in the flour, salt, and pepper. Gradually add evaporated milk and water (I mix the two before adding). Cook over medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat. Stir in cheeses and parsley. Carefully stir in noodles. Spoon into a 1-1/2-quart casserole dish. Sprinkle bread crumbs over top. Bake in a slow oven (325 degrees F) 20 to 25 minutes, or until bubbly and heated through.
By Connie from Oden, AR
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