Just throw everything in the oven and in 30 minutes you've got an easy peasy cheesy noodle soup!
2 tbsps cream cheese
3 slices (Kraft) processed cheddar cheese
3 slices Monterey Jack cheese (or your fave)
1 1/2 cups extra broad egg noodles
1-2 tsps minced garlic
3/4 cup 10% cream
2 cups chicken broth
2 dozen cherry tomatoes
1/2 - 3/4 cup shredded mozzarella
1 tsp dry oregano
salt and pepper to taste
Oil a 10" baking dish. Take the cheese slices, alternating processed cheddar and Monterey Jack, and make a stack. Dollop the cream cheese on top of the cheese stack and place it in the center of the baking dish. Distribute the egg noodles all around. Pour in the cream and broth, then top with garlic, tomatoes, mozzarella, oregano, salt and pepper.
Bake in a 375°F oven for 30-40 minutes or until the tomatoes are roasted and the cheese is ooey gooey! (Yes, that's a technical cooking term 😉)
Stir it together and ladle into bowls.
Makes 2-3 servings
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