Mom used to make a cheese noodle pie that was so incredibly good, but when looked at through today’s lenses, makes me think that perhaps it was a little too good, too much starch, and too much fat. It was a great pie to take along to a potluck, a lunch en route, or for a weekend family dinner. This recipe appeals to me for exactly the reasons that I loved Mom’s pie. Everything is in it, just add a salad or some raw vegetables, and we’re good to go.
The pastry is just a simple short-crust, and the filling has a few staples, but there is room for experimentation (in other words – what you have on hand). Make the pastry ahead of time, so it can rest in the fridge for a few hours, or overnight. Continue reading