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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a slightly spicy version of a noodle bake. It goes well with any dish where you would serve noodles or pasta. I call it Tex-Mex because it utilizes Pepper Jack Cheese, a Tex-Mex fav, and some taco seasoning with traditional noodle bake ingredients. If you can't find the No Yolk noodles, use extra wide. Ingredients:
1 (8 ounce) package no yolk dumplings |
1 teaspoon salt |
6 cups water |
1 teaspoon olive oil |
1 cup small curd cottage cheese |
1 cup sour cream |
1 1/2 cups shredded monterey jack pepper cheese, divided |
2 tablespoons butter |
6 scallions, minced, white and some green parts |
1 teaspoon garlic powder |
1 teaspoon worcestershire sauce |
1/2 teaspoon mustard powder (colman's) |
1 teaspoon chopped parsley or 1 teaspoon cilantro |
2 teaspoons salt |
1/2 teaspoon taco seasoning |
1/2 teaspoon pepper |
paprika |
Directions:
1. Heat oven to 350 degrees. Cook the dumplings or noodles in salted water with a bit of oil until al dente. Follow package directions. Drain and toss in a mixing bowl with butter. Add all the other ingredients - except 1/2 the cheese - and toss together. Pour into buttered 4 qt baking dish, top with the remaining cheese and sprinkle on paprika. Cover and bake for 20 minutes. Remove cove and bake another 10 minutes.
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