| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meats |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1/2 |
lb |
Noodles, cooked and drained |
| 1 1/2 |
c |
Cottage cheese |
| 1 1/2 |
c |
Sour cream |
| 2 |
c |
Chopped ham |
| 2 |
|
Eggs, slightly beaten |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Chopped green bell pepper |
| 1/2 |
c |
Finely chopped celery |
| 1/4 |
c |
Finely chopped onion |
|
|
Pepper to taste |
| 6 |
tb |
Melted butter |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Butter a 3-quart casserole.
Put the cooked noodles into a bowl and toss with the remaining ingredients
until well mixed. Spoon into the casserole and bake 50 to 60 minutes, or
until bubbling and set.
PER SERVING (made with low-fat cottage cheese and lean ham): 770 calories,
42 g protein, 46 g carbohydrate, 46 g fat (26 g saturated), 286 mg
cholesterol, 1,782 mg sodium, 4 g fiber.
Marion Cunningham writing in the San Francisco Chronicle, 10/2/91.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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