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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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We really enjoy noodles as a sidedish; such a nice change from potatoes. This recipe comes from an old Pillsbury Family cookbook; creamy and delicious. A nice accompaniment to just about any entree or a great vegetarian main dish. Ingredients:
8 ounces medium egg noodles |
1/4 cup chopped onion |
1 (4 ounce) can mushroom stems and pieces, drained |
2 tablespoons butter |
2 eggs, well beaten |
1 cup large-curd cottage cheese |
1 cup sour cream |
1/4 cup chopped pimiento |
1 clove garlic, crushed |
2 teaspoons worcestershire sauce |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 dash hot pepper sauce |
1/2 cup grated parmesan cheese, divided |
Directions:
1. Preheat oven to 350 degrees.
2. Cook noodles following directions on package.
3. Rinse in cold water; drain In a large skillet, saute onions and mushroom pieces in butter.
4. Combine with beaten eggs, cottage cheese, sour cream, pimiento, garlic, Worcestershire sauce, salt, pepper, hot sauce, 1/4 cup Parmesan cheese and egg noodles.
5. Turn into a greased 1 1/2 quart casserole; sprinkle with remaining 1/4 cup of cheese.
6. Place casserole in a pan containing 1 inch of hot water.
7. Bake for 30 minutes or until hot and a delicate, golden brown.
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