A hearty bacon, cheese and noodle casserole by Chef Jim Coleman of Rittenhouse Hotel, Philadelphia, PA.

Yankee Noodle Dandy Cheese Bake

4 bacon slices, coarsely chopped
5 green onions chopped with some of green tops
6 large eggs, separated
1/2 cup finely shredded cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup finely crumbled farmer cheese
2 1/2 cups cooked egg noodles
1 cup heavy cream
1/4 cup fresh parsley, chopped
1 tablespoon fresh thyme, minced
1/2 teaspoon cayenne pepper
Salt and pepper to taste

1. Preheat oven to 350°F (175°C).
2. Cook bacon in a skillet until crispy. Remove and drain the bacon. In the skillet with bacon drippings, sauté green onions for two minutes. Remove and set aside.
3. In a mixing bowl, beat the egg yolks. Add three cheeses, green onions, bacon, noodles, cream, parsley, thyme, cayenne, salt and pepper. Set aside.
4. In another bowl or mixer, whip the egg whites until they form stiff peaks.
5. Fold the egg whites into the egg yolk mixture. Pour the mixture into a 1 1/2-quart casserole dish that has been coated with non-stick spray.
6. Bake the casserole for 30 to 45 minutes, until firm. If the top starts to brown before the cooking time is finished, cover the dish with a piece of aluminum foil.

Makes 4 servings.

Recipe provided courtesy of the American Dairy Association.