Mac and Cheese Like

I try to incorporate at least one vegetarian dish into our weekly meal plan. I feel like it can be a healthy addition to our menu.

This wasn’t quite healthy - it has a lot of cheese!

Using the egg noodles gives the dish a hearty base.

The cheese sauce is savory because of the onions and pepper and tomatoes. The cheese makes the sauce just the right amount of cheese flavor.

There isn’t as much cheese as a traditional macaroni and cheese. And I guess it technically isn’t Mac and cheese - different noodles.

I opted to omit the deviled eggs because, frankly, that’s gross. I don’t see that they would have added anything to the dish. Of course, if you like deviled eggs, by all means go ahead and add them. Maybe it would be good. . .

SAVORY NOODLE CASSEROLE

8 Ounces Egg Noodles

1/4 Cup Butter

1/2 Cup Chopped Onions

1/3 Cup Diced Bell Pepper

1/4 Cup Flour

1 Cup Milk

1 Pound Diced Tomatoes

2 Cups Grated Sharp Cheese

1/4 Teaspoon Oregano

2 Teaspoons Sugar

Salt and Pepper To Taste

2 Tablespoons Chopped Parsley

Deviled Eggs

Cook noodles, drain. Melt butter, add onions and pepper, cook over low heat until tender, but not brown. Blend in flour. Add milk, stirring over low heat until thickened. Add undrained tomatoes, cheese, oregano, and sugar. Stir until cheese is melted. Season with salt and pepper. Arrange alternate layers of noodles and tomato mixture in a greased 1 1/2 quart casserole. Bake in a 350 degree oven for 35 minutes. Remove from oven, sprinkle with parsley and top with deviled eggs. Return to oven for 5 minutes.