This is a quick to mix casserole that's a different twist on the traditional macaroni and cheese. In this case, you don't need to boil the noodles before baking the casserole. Instead, the noodles get a quick soak in hot water. Mixing up the other ingredients takes only a few minutes, so you can have the casserole in the oven in about 15 minutes. Swiss cheese provides a subtle, nutty flavor to the dish, and a little Parmesan adds a salty sharpness. A little dried dill also provides flavor. The casserole makes a great accompaniment to meats, and it's great on its own with a salad. I sometimes add ham to the noodles, making a heartier main dish. The recipe is adaptable! It's also easy and good! Enjoy!
Swiss Noodle Casserole -- Serves 4+
3 cups of egg noodles
2 cups of shredded Swiss cheese, divided
2 large eggs
12 ounce can of evaporated milk
12 ounces of milk (I use the empty evaporated milk can to measure it out)
1/2 teaspoon of salt
2 tablespoons of grated Parmesan cheese
1 teaspoon of dried dill
1/2 teaspoon of onion powder
1/2 teaspoon of pepper
Preheat the oven to 350 degrees. Spritz a large casserole dish or pan (I use an 8 x 8-inch dish) with non-stick cooking spray. In a large bowl, soak the noddles in hot tap water for about 5 minutes. Drain the noodles and then spread the slightly softened noodles in the casserole dish and mix in 1 1/2 cups of the shredded Swiss cheese. In a large bowl (you can use the same one you used to soak the noodles) whisk together well the eggs, evaporated milk, milk, salt, Parmesan cheese, dried dill, onion powder, and pepper. Pour the mixture over the noodles and Swiss cheese in the casserole dish. Sprinkle on the remaining Swiss cheese. Bake the casserole for 45-60 minutes or until set and lightly browned on top.