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MUSHROOM NOODLES MONTEREY
Unknown
3 cups uncooked egg noodles
Salted water
2 cups quartered Fresh Mushrooms
½ cup julienne-cut green pepper
¼ cup chopped green onion
3 tablespoons butter
½ teaspoon garlic salt
1 tablespoon flour
2/3 cup milk
½ teaspoon seasoned salt
1/3 cup dry white wine
2 cups shredded Monterey jack cheese
Cook noodles in boiling, salted water, until just tender, drain. In a large skillet, sauté quartered Mushrooms, green pepper and green onion in 2 tablespoons butter. Sprinkle vegetables with garlic salt as they cook; remove from pan. Melt remaining butter in skillet, blend in flour. Gradually add milk stirring until smooth and thickened. Blend in seasoned salt, wine and 1 cup cheese sauce and vegetables. Turn into 1 ½ quart casserole dish. Top with remaining shredded cheese and bake in a 350 degree oven 20 minutes or until bubbly.
Makes 4-6 servings.