When you hear the word casserole, what comes to mind? Tuna? Condensed mushroom soup?
What about three cheeses, rich and creamy, tastes so good it could be from your favourite Italian restaurant but you threw it together in a casserole dish instead?
I don't know about you, but I much prefer the latter option to the former.
This casserole is so good, and so easy. It is not, however, light on calories. But then, with three different types of cheeses, it's not light on flavour either.
The best thing about making this dish, other than eating it, is that the cream sauce is whisked together cold and poured over the noodles - no time-consuming, whisking-constantly bechamel sauce necessary.
Keep reading for the recipe - it's adapted from a Giada de Laurentiis recipe for macaroni and cheese. I'm loving Giada lately!
Tre Formaggi (Three Cheese) Egg Noodle Casserole
Adapted from Giada de Laurentiis' Macaroni and Cheese recipe, from Everyday Pasta
12 oz egg noodles
2 cups half-and-half or table cream
2 1/2 cups milk
3 teaspoons all-purpose flour (less flour if using a heavier cream)
1/2 teaspoon salt
Freshly ground black pepper (to taste)
2 cups (packed) grated pecorino romano cheese or other strong-tasting Italian cheese
3/4 cup (packed) finely grated Asiago cheese or Parmiggiano Reggiano
1 cup (packed) grated mozzarella
2 boneless skinless chicken breast, cooked, shredded
Preheat the oven to 450F.
Butter a 13" x 9" glass baking dish. Cook the noodles in a large pot of boiling salted water until al dente, stirring often, about 5 minutes. Drain.
Whisk the cream, milk, flour, salt, and pepper in large bowl to blend. Stir in 1.5 cups pecorino, 1/2 cup Asiago, 3/4 cup mozzarella, and chicken. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1/2 cup pecorino, 1/4 cup Asiago, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.