Cheese & Noodle Toss Recipe

Name: Cheese & Noodle Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces edam cheese or 6 ounces gouda cheese, cut into half-inch cubes; 1 ½ cups shredded swiss cheese (6 ounces); ⅓ cup broken walnuts; 13 sour cream; ⅓ cup mayonnaise or ⅓ cup salad dressing; ¼ cup sweet pickle relish; ¼ cup chopped green pepper; ¼ cup thinly sliced carrot; ¼ cup sliced green onion; 1 dash bottled hot pepper sauce; 1 beaten egg; 2 tablespoons grated parmesan cheese or 2 tablespoons romano cheese; 2 tablespoons milk; ¼ cup chopped cooked spinach, drained; 1 -1 ¼ cup all-purpose flour

Servings: persons

6 ounces edam cheese or 6 ounces gouda cheese, cut into half-inch cubes
1 ½ cups shredded swiss cheese (6 ounces)
⅓ cup broken walnuts
13 sour cream
⅓ cup mayonnaise or ⅓ cup salad dressing
¼ cup sweet pickle relish
¼ cup chopped green pepper
¼ cup thinly sliced carrot
¼ cup sliced green onion
1 dash bottled hot pepper sauce
1 beaten egg
2 tablespoons grated parmesan cheese or 2 tablespoons romano cheese
2 tablespoons milk
¼ cup chopped cooked spinach, drained
1 -1 ¼ cup all-purpose flour

1
In a large bowl combine edam cheese, swiss cheese, walnuts, sour cream, mayonnaise, pickle relish, green pepper, carrots, green onion, hot pepper sauce, and dash salt.
2
Cover and chill for 2 to 3 hours.
3
For noodles, in a small mixing bowl combine the egg, parmesan or romano cheese, milk, and half teaspoon salt.
4
Stir in spinach.
5
Stir in enough of the flour to make a stiff dough.
6
cover; let stand for 10 minutes.
7
On a floured surface roll dough to a 20 x 16 inch rectangle.
8
Let stand, uncovered, for 20 minutes.
9
Cut into desired lengths.
10
Spread out and let dry o a rack at least 2 hours.
11
Drop noodles into a large amount of boiling salted water.
12
Cook, uncovered, for 20 minutes.
13
Cut into desired lengths.
14
Spread out and let dry on a rack at least 2 hours.
15
Drop noodles into a large amount of boiling salted water.
16
Cook, uncovered, for 10 to 12 minutes or till tender; cool in ice water and drain.
17
In a large salad bowl combine the noodles and chilled cheese mixture; toss lightly.

1851

kcal

Calories

172

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 ounces edam cheese or 6 ounces gouda cheese, cut into half-inch cubes, 1 ½ cups shredded swiss cheese (6 ounces), ⅓ cup broken walnuts, 13 sour cream, and more.

Yes, Cheese & Noodle Toss falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese & Noodle Toss

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions