Total Time
50mins
Prep 25 mins
Cook 25 mins

I came up with this the other night trying to think of something different to do with noodles. The family scraped the pan clean, so I figured I'd better put it here, so I don't forget it!

Ingredients Nutrition

Directions

  1. In large saucepan, melt butter and add flour to make a roux. Whisk in half n half and soup.
  2. Add cream cheese, soup base, pepper, parsley and Jane's salt.
  3. Cook on med-low, stirring until thickened. If it gets to thick, add some milk to thin.
  4. When thickened, add drained noodles and mix together.
  5. Pour into a greased 11 x 7 casserole.
  6. Bake at 350 for about 25 minutes.
Most Helpful

Partly because of Heather's review and partly because I was calorie-spooked :-), I made the roux with 3T 3T. Also, instead of soup base and Jane's salt, I used boullion powder to taste. And I didn't take the time to bake the noodles. As it was, this was a perfect "comfort food" side for our Southern Fried Chicken tonight! Thanks for posting your yummy cReAtiVe wHiM! It was enjoyed by all.

DoubletheGarlic November 15, 2010

Excellent. I didn't have any Aunt Jane's Krazy Salt so I used Morton's Natures Seasoning. I will also only use 3T of flour next time, just a tad too thick for my taste. My 9 year old could eat this everday and we adults also found it quite tasty. Keep up the good work!

Heather #5 March 22, 2006