KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
500 g organic whole-wheat egg-white noodles
½ sweet onion, such as Vidalia, diced
¼ cup butter, softened
3 Tablespoons flour
3 cups organic whole milk
½ teaspoon Dijon mustard
1 1/3 cups butternut squash puree (method below)
2 cups grated cheese (I used a combination of cheddar, Parmesan, and Emmental)
Salt & pepper to taste
Topping:
1/3 cup Panko or plain breadcrumbs
1/3 cup Parmesan cheese, grated, not powdered
2 Tablespoons unsweetened coconut, shredded
For the egg noodles:
|
1st Keep
 aileeoops
|
Comments