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1 package (16 ounces) curly edged egg noodles, cooked and drained1 sweet red pepper, seeded and thinly sliced1 cup carrots, julienned1 cup broccoli florets2 cups (8 ounces) Wisconsin fontina cheese, shredded2 cups (8 ounces) Wisconsin provolone cheese, shredded1 15-ounce jar Alfredo or four-cheese Alfredo sauce
Heat 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 Swiss and provolone and 3/4 cup sauce. Top with remaining noodles, vegetables, sauce and top with cheese. Bake 40 minutes, until bubbly and golden.
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