Egg Noodle & Cheese Casserole
This Egg Noodle and Cheese Casserole, made with sharp cheddar cheese and a rich, creamy texture, is a beloved family recipe passed down from my grandmother. She made it for every holiday, filling the kitchen with warmth and tradition. It’s a comforting dish that brings a taste of home to any celebration.
Ingredients
- Wide egg noodles
- flour
- butter
- milk
- sharp cheddar cheese
- ritz crackers
How to make Egg Noodle and Cheese Casserole
Boil the egg noodles until al dente.
In a medium saucepan, melt the butter and add the flour to make a roux. Slowly add in the milk, stirring constantly to keep the lumps out. Add in two cups of the shredded cheese and stir until the cheese is melted. Drain the noodles and place them in a greased casserole dish. Pour the cheese sauce over the noodles and lightly stir the sauce throughout. Salt and pepper to taste. Sprinkle the remaining cheese over the top.
Bake at 350 degrees for 45 minutes. Garnish with a sprinkle of parsley.
Egg Noodle and Cheese Casserole
Ingredients
- 12 oz bag wide egg noodles
- ¼ cup flour
- ¼ cup butter
- 2 cups milk
- 3 cups sharp cheddar cheese
- salt and pepper to taste
- 12 ritz crackers
Instructions
- Preheat oven to 350 degrees.Grease a 9×13 casserole dish.
- Boil egg noodles to al dente stage. Place noodles in a large bowl and set aside.
- Melt butter in a medium saucepan. Stir in flour. Add a little milk to make a roux. Continue adding the remaining milk, stirring constantly. Add 2 cups of sharp cheddar cheese. Once cheese is melted in and mixture is smooth, remove from heat.
- Pour cheese sauce over noodles and stir until the noodles are coated. Salt and pepper to taste. Pour the noodles into the greased casserole dish. Top with remaining cheese.
- Crush ritz crackers and sprinkle over the top.
- Bake for 20-25 minutes. Cracker crumbs should be browned, and cheese melted.