Baked Alpine Noodles and Cheese

Total Time
45mins
Prep 15 mins
Cook 30 mins

This Swiss-inspired noodle dish is rich and satisfying.

Ingredients Nutrition

Directions

  1. In large pot of boiling salted water, cook noodles according to package instructions until just tender. Drain and chill under cold water; drain well.
  2. Meanwhile, in skillet, heat oil and butter over medium-high heat. Add pancetta and caraway seeds; saute until pancetta starts to render some fat. Add onions and sa< cook, stirring often, until golden brown, about 12 minutes. Remove from heat.
  3. In large bowl, whisk together eggs, milk, pepper and nutmeg; stir in noodles to coat. Stir in onion mixture and half of the cheese. Place in buttered 13- x 9-inch (33 x 23 cm) baking dish. Sprinkle with remaining cheese. Bake, uncovered, in 375°F (190°C) oven until lightly browned, about 30 minutes.
Most Helpful

Very tasty but I should have made a 1/2 recipe. I used bacon and otherwise followed the recipe. I used 1/2 lb Emmental. I loved the sauteed onions with the cheese.

sheepdoc August 05, 2015

*Made for Australia/NZ Swap #76* Prepared 1/2 recipe (still TONS !) - using Amish egg noodles, bacon, and ementhal. I think pancetta would be more flavorful. Was nice and cheesy, but a tad dry. Will "soup" up the left-overs for another night. Nice different way for "mac&cheese". Thanks for posting Lynn.

NurseJaney May 25, 2013

Oh, this is just decadent! It's so rich and cheesy (I slipped in a little extra cheese to use up the small bit left over). I had to use turkey bacon as it's the only thing on hand but it still tasted grand. The servings are generous and will still be gobbled up. It's also no stress to put together and served with a simple salad with a very light dressing (I use lemon juice and a touch of salt) this makes a very satisfying dinner.

Annacia March 10, 2012