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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Well, the name says it all except how good it tastes! This has a secret ingredient that tastes good and adds nutrition too. Submitted for RSC#18. Ingredients:
8 ounces egg noodles (1/2 pound) |
1 1/2 cups 10% cream (half and half) |
1/2 cup plain yogurt |
4 tablespoons butter, melted, divided |
1/4 cup all-purpose flour |
8 ounces cheddar cheese, grated (i love sharp) |
2 ounces monterey jack cheese, grated (or other cheese of choice) |
1 medium parsnip, diced |
olive oil |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon nutmeg |
1/4 teaspoon red pepper flakes (more or less to desired heat) |
3/4 cup fresh breadcrumb |
Directions:
1. Roast parsnip:.
2. Cut parsnip into small cubes and place on baking sheet. Drizzle with a couple teaspoons of olive oil and a sprinkle of salt. Toss to coat and bake at 400*F. for about 15-20 minutes, until browning on the edges and tender.
3. Meanwhile, cook the egg noodles in boiling water for about 8-9 minutes(al dente). Drain well.
4. In a small pan, heat the half and half and plain yogurt until hot(don't let boil) Turn off heat.
5. Heat a skillet and add 2 tbls. butter, stirring with a whisk to melt.
6. Add the yogurt mixture, remove from heat and stir until smooth.
7. Add cheeses, roasted parsnip, salt, pepper, nutmeg and red pepper flakes. Add the cooked noodles, stir well.
8. Pour mixture into a 1 1/2 quart baking dish.
9. Melt the remaining 2 tbls. butter and combine with the fresh breadcrumbs. Sprinkle over top of casserole.
10. Bake 30-35 minutes, until bubbly and top browned.
11. Enjoy!
12. Note: Add some shaved cauliflower(roast with parsnips last 10 minutes), peas, grated onion, or other vegs. to give more nutrition and flavor.
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