I got this easy recipe from Jessica Seinfeld’s new book, which was excerpted in an interview with her family for In Style Magazine. I whipped it up on a weeknight after work last week, and it was a hit! Leftovers were tasty, too. Pair with a nice salad for a healthier meal.
Baked Egg Noodles with Cheese
- 1 package (1 lb.) egg noodles
- 1.5 C sharp white cheddar cheese, grated
- 1.5 C sharp yellow cheddar cheese, grated
- 3/4 C milk
- 1/2 C sour cream
- 2 large eggs
- 1/4 C bread crumbs
- cooking spray
Notes: I used almond milk, reduced-fat block cheese and light sour cream, and organic eggs. I did not make my own bread crumbs, but would have if I had more time. I think this would turn out fine with packaged pre-shredded cheese if you are really in a rush. 1.5 cups of cheese is about 6 oz., or nearly an entire block of cheese from a brand such as Cabot’s.
Prep a large baking dish with cooking spray and set aside. Pre-heat the oven to 425 and put a large pot of water on to boil.
Grate the cheese, place in a medium bowl, and mix together. In a large bowl, whisk together the eggs, milk, and sour cream. (Make sure you whisk instead of just mixing so the liquids take on the right consistency when baked).
When the water starts to boil, add in the noodles and cook for just 3 minutes. Drain immediately in a colander and rinse under cold water to stop them from cooking.
Transfer the nooldes to the large bowl with the sour cream mixture and stir. Add 2 cups of the shredded cheese and mix well.
Using a silicone spatula, pour and scrape into the prepared baking dish. Add the bread crumbs into the remaining cup of cheese and toss together with your hands; sprinkle over the noodles.
Bake until golden and crispy on top, about 15 or 20 minutes.