This creamy noodle casserole features a cheesy custard spiked with lemon and rum, studded with almonds and raisins.
Recipe from Campbell's
1 hr 5 mins
1 10 3/4 ounce can Campbell's® Condensed Cheddar Cheese Soup
1 soup can heavy cream
4 eggs, separated
1/2 cup sugar
1/2 teaspoon grated lemon zest
1/4 teaspoon rum extract
5 cups medium egg noodles, cooked and drained
1/3 cup raisins
1/4 cup toasted slivered almond
Stir the soup, cream, egg yolks, sugar, lemon zest and rum extract in a large bowl until the mixture is smooth. Stir in the noodles, raisins and almonds.
Beat the egg whites in a large bowl until soft peaks form, using an electric mixer at high speed. Gently fold them into the noodle mixture. Spoon into a greased 2-quart shallow baking dish.
Bake at 350 degrees F. for 40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes.
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