My fifth grade teacher, Sister Eleanor Little, flew to my home last weekend for the much-anticipated semi-annual visit.  With her she brought her mother’s first cookbook.

Little Cookbook

Within the pages of this 1939 well-worn book with tattered edges, folded pages, and drops of this and that, were handwritten notes, recipes, and old newspaper clippings. On the last page, in Mrs. Little’s own handwriting, are recipes for fudge and her son’s favorite applesauce spice cake. How honored am I to have this special cookbook in my possession and the ability to share some of the recipes with you.

This week bloggers like me are contributing our favorite cheesy sides for the Food Network’s FN Dish Sensational sides series. With Mrs. Little’s cookbook in hand, I looked through every recipe feeling inspired. Noodle Ring with Creamed Vegetables caught my eye. Cheese makes everything taste great so I adapted the recipe and added Parmesan cheese to the sauce.  I omitted the creamed veggies.

This recipe was delicious. One could call it a “noodle souffle” if you wanted to be fancy and all. The cookbook called it a “noodle ring” and with my addition of cheese and this week’s “cheesy side” contribution I title this recipe “Parmesan Noodle Bake.” Whatever title you choose, your family will love it.

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Here are more sensational cheesy sides shared up by other bloggers. You can join the conversation by tweeting, sharing on facebook or on Pinterest using the hashtag #SensationalSides:

Weelicious: Mexican Rice Balls
Jeanette’s Healthy Living: Cheesy Cheddar Mashed Cauliflower Potatoes
Feed Me Phoebe: Sausage, Pepper and Onion Frittata
Cooking With Elise: Parmesan Noodle Bake
Big Girls, Small Kitchen: Grilled Cheese with Spicy Pickles, Pepper Jack and Garlic Aioli
Napa Farmhouse 1885: Cheese and Grilled Vegetable Quesadillas
Red or Green: Cheddar Cheese and Red Chile Potato Soup
Virtually Homemade: Grilled Asparagus with Tomato Salad and Goat Cheese
Domesticate Me: Parmesan Quinoa Risotto with Roasted Asparagus and Sun-Dried Tomatoes
The Sensitive Epicure: Easy Cheesy Puffs (Gluten-Free)
Dishin & Dishes: Baked Herbed Ricotta Spread
Taste With The Eyes: Shrimp, Haricots Verts and Garbanzo Beans with Feta
FN Dish: Cheesy Brunch Sides



Parmesan Noodle Bake

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Prep Time:
15 min
Cook Time:
45 min
Total Time:
1:00 hour

 One could call this a “noodle souffle” if you wanted to be fancy and all. We called it “delicious.”



  • 1 tablespoon softened butter
  • 12 ounces package egg noodles
  • 5 tablespoons salted butter, melted
  • 5 tablespoons unbleached all-purpose flour
  • 1 1/2 cups milk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 2 tablespoons dried parsley
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 cup grated Parmesan cheese
  • 5 eggs, yolks and whites separated


  1. Cook the egg noodles in a large pot of salted water.
  2. Generously butter a bundt pan or casserole dish with one tablespoon softened butte. Place the dish within a larger baking pan.
  3. In a large saucepan melt five tablespoons of butter. Add flour and stir for two minutes. Add the milk, a bit at a time, stirring constantly. Once the mixture has thickened, add your salt, garlic powder, parsley, paprika, black pepper and cheese. Stir in egg yolks.
  4. Remove three-quarters of the cheese sauce into a large mixing bowl. Reserve one quarter of the cheese sauce.
  5. Beat the egg whites until stiff peaks form. Gently fold into the large bowl with three-quarters of cheese sauce.
  6. Using a large spider or slotted spoon remove the noodles and fold into the cheese sauce. Place into your buttered dish.
  7. Place both pans into the oven and carefully pour the boiling water from the pot that you boiled the noodles in into the bottom pan.
  8. Bake in a 350 degree oven for 45 minutes. Run a knife along the edge of the noodle bake and unmold onto a platter and pour the remaining cheese sauce over the top. Cut into serving sizes.