Ingredients
2
tablespoons margarine or butter
2
tablespoons all-purpose flour
1/2
teaspoon salt
1/8
teaspoon pepper
2
cups milk
1
cup shredded Fontina or mozzarella cheese (4 ounces)
1
cup shredded GruyFre or Swiss cheese (4 ounces)
1/2
cup grated Parmesan cheese
6
cups uncooked egg noodles (12 ounces)
3
tablespoons dry bread crumbs
1
tablespoon margarine or butter
Preparation
Melt 2 tablespoons margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper until blended. Cook, stirring constantly, until smooth and bubbly; remove from heat.
Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses; keep warm over low heat.
Heat oven to 350°.
Meanwhile, cook and drain noodles as directed on package.
Alternate layers of noodles and cheese mixture, ending with noodles, in ungreased 2-quart casserole.
Heat bread crumbs and 1 tablespoon margarine over medium heat, stirring frequently, until crumbs are toasted. Sprinkle over noodles.
Bake uncovered about 20 minutes or until hot and bubbly.
