Swiss Noodle Bake
A home-style recipe for Swiss Noodle Bake from Dale's Recipe Book.
Ingredients
- 1 package (12 oz) Egg Noodles, uncooked
- 10 oz package frozen peas, thawed and drained
- 2/3 cup (4 oz can) sliced mushrooms, drained
- 1/4 cup onion, chopped
- 1/2 cup butter or margarine
- 1/3 cup flour
- 1 tsp. Salt
- 1/2 tsp. Pepper
- 3 cups milk
- 2 cups (8 oz) shredded Swiss cheese
- 2 cups cooked ham, cut into 1 inch cubes
- 1 cup (16 oz can) tomatoes, drained and cut into small pieces
Instructions
- 1
Cook egg noodles according to package directions, or make your own; drain.
- 2
Sauté peas, mushrooms and onion in 2 Tbs. Butter or margarine in medium saucepan for 3 minutes, remove from heat; set aside.
- 3
Melt remaining 6 Tbs. Butter or margarine in medium saucepan; remove from heat. Add flour, salt and pepper; stir until smooth.
- 4
Return to heat; gradually add milk, stirring constantly, until thickened. Add cheese; stir until smooth and thick.
- 5
Combine egg noodles, cheese sauce, sautéed vegetables, ham cubes and tomatoes; mix until well coated.
- 6
Turn into a buttered 3 quart casserole. Cover; bake at 350 for 25-30 minutes or until hot and bubbly.
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