Saturday, August 2, 2008

Cheesy Noodle Casserole

An oldie, but a goodie. All about the comfort food around here. Nothing better than a ton of noodles smothered in melted Velveeta cheese. Ya know?

We cut this recipe in half because there's only the 2 of us. We still had left-overs.

Cheesy Noodle Casserole

2 packages (1 pound each) wide egg noodles
1/2 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
5 to 6 cups milk
2 pounds process cheese (Velveeta), cubed

1/2 cup dry bread crumbs
2 tablespoons butter, melted

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 the noodles.

Transfer to two greased shallow 2-qt. baking dishes. Combine 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).