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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is an easy and delicious casserole that can be served with just about anything. It's great for potlucks. I sometimes throw in a 4 oz can or diced green chilies or add 1/2 cup of pepper jack cheese for a little zip. Or you can add one-half of a 10 oz pkg of frozen chopped spinach, very well drained. If you use spinach, add 1/4 tsp nutmeg to cheese mixture. Added later: I tried Linda's suggestion and put the cottage cheese, sour cream, onion and garlic through the food processor first and I think it is a definite improvement on my recipe. I used tri-colored farfalle (bow ties) and added 1 c sauteed mushrooms. Best yet! Ingredients:
8 ounces spaghetti noodles, broken up or 8 ounces wide egg noodles |
2 cups cottage cheese (you can use low-fat) |
1 cup sour cream (or imo, you can use low-fat) |
2 tablespoons butter |
1/4 cup onion, finely chopped |
3 tablespoons parsley, finely chopped |
1 garlic clove, finely minced |
1 teaspoon worcestershire sauce |
1 dash tabasco sauce |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon paprika, for garnish |
Directions:
1. Cook noodles al dente. Do no overcook!
2. Mix all other ingredients, except paprika, in a large bowl.
3. Add cooked and drained noodles to bowl.
4. Spray a 2 qt casserole with nonstick spray.
5. Pour noodle mixture into casserole dish and garnish with paprika.
6. Bake at 350 degrees for 45 minutes.
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