Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 8 servings
pkg. (16 oz.) egg noodles, cooked and drained
sweet red pepper, seeded and thinly sliced
c. carrots, julienned
c. broccoli florets
cups fontina cheese, shredded
c. provolone cheese, shredded
c. havarti cheese, shredded
jar (15 oz.) Alfredo sauce
Preheat oven to 375° F.
Lightly butter 13 x 9 x 2-inch oven-proof dish. Cook egg noodles slightly less than al dente; drain. Layer half of noodles, covering bottom of dish. Top noodles with half of vegetables. Cover with 1 cup each fontina, provolone and havarti cheese and 3/4 cup sauce. Top with remaining noodles, vegetables and sauce. Cover with remaining cheese.
Bake 20 minutes covered. Uncover and baked 20 more minutes until bubbly and golden.
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