1 pkg. (16-oz.) curly edged egg noodles, cooked and drained 1 sweet red pepper, seeded and thinly sliced 1 c. carrots, julienned 1 c. broccoli florets 2 c. (8-oz.) Wisconsin Fontina Cheese, shredded 2 c. (8-oz.) Wisconsin Provolone Cheese, shredded 1 15-ounce jar Alfredo or Four-Cheese Alfredo sauce
Preheat oven to 375° F. Lightly butter 13x9x2-inch oven-proof dish. Layer half of noodles, covering bottom of dish. Top noodle layer with half of vegetables, 1 cup each Wisconsin Swiss and Wisconsin Provolone Cheeses and 3/4 cup sauce. Top with remaining noodles, vegetables, sauce and top with cheese. Bake 40 minutes, until bubbly and golden.