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Fettucine Casserole
Assemble:
1 lb. fettucine or egg noodles
1/2 cube butter (or 1/4 cup olive oil)
6-8 cloves of garlic, pressed
2 tablespoons chives
2 tablespoons dry or fresh parsley
1 cup goat milk, half-and-half, or cream
16 oz. Redwood Hill Farm Chevre
1/2 cup grated aged cheese, such as Redwood Hill Farm Cheddar, Shepherd's Cheese,
Pecorino or Parmesan
optional: sauteed mushrooms and/or peas
Cook noodles. While they cook, melt butter and add garlic, chives and parsley and saute for two minutes.

Heat goat milk (or half-and-half or cream) in a sauce pan and stir in chevre until it is dissolved. Do not boil. When hot, add the butter, chive and parsley mixture and then add drained noodles, optional ingredients and grated cheese. Toss well land place in an oiled casserole.

Bake, covered, at 350 degrees for 45 minutes. Uncover, top with extra grated cheese, and bake another 15-20 minutes until top is golden.

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