Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

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 Nutrition


  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.
Most Helpful

Sharon, this is a really good cheesy noodle dish!!! I have to say the secret ingredient is a stroke of genius, and I would suggest using a LARGE parsnip, because personally I had eaten half of it before I got as far as putting it in the dish, roasted parsnip is YUM! Who knew!!!! I%u2019ll definitely be making those again as a side vegetable! This was fabulous comfort food to enjoy on a cold winter night (for us), the only thing I added was a sliced tomato on top, as my husband really does enjoy tomato with his mac %u2018n %u2018cheese.

Thank you for creating this great recipe, which I made for PRMR tag game.

Karen Elizabeth June 20, 2012

This was very good. Liked all the cheesy goodness. Lots of calories--only eat in small servings:)
Good luck, Chef!

pamela t. May 30, 2012