Poppy Seed Noodle Casserole

1.Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch casserole dish with butter or non-stick cooking spray.

2.Cook the instant noodles according to package instructions, but omit the seasoning packet. Drain and set aside.

3.In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a smooth paste and just begins to turn golden (this is a roux).

4.Gradually whisk in 1 cup of milk, continuing to whisk until the mixture thickens and becomes smooth, about 3-5 minutes.

5.Remove the sauce from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt, black pepper, and garlic powder. Set the cheese sauce aside to cool slightly.

6.In a large bowl, beat the 3 eggs. Slowly whisk in the cheese sauce until fully combined.

7.Add the cooked noodles to the egg and cheese mixture, folding gently to coat all noodles evenly.

8.Pour half of the noodle mixture into the prepared casserole dish, spreading it out evenly.

9.Sprinkle 1 tablespoon of poppy seeds and half of the chopped parsley evenly over the first layer.

10.Add the remaining noodle mixture on top, smoothing the surface with a spatula.

11.Sprinkle the remaining poppy seeds and parsley evenly over the top layer. Optionally, sprinkle grated Parmesan cheese for an extra cheesy crust.

12.Bake the casserole uncovered for 20-25 minutes, or until the top is golden and the casserole is set (a knife inserted in the center should come out clean).

13.Remove from oven and let rest for 5 minutes before serving to allow the casserole to firm up slightly for easier slicing.