| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
*, Mom, Fish, Pasta |
5 |
Servings |
INGREDIENTS
| 8 |
oz |
Noodles; uncooked |
| 1 1/2 |
c |
Creamed cottage cheese |
| 1 1/2 |
c |
Sour cream |
| 1/2 |
c |
Finely chopped onion |
| 1 |
|
Clove minced garlic |
| 1 |
ts |
Worcestershire sauce; up to 2 teaspoons |
| 1 |
ds |
Pepper sauce |
| 1/2 |
ts |
Salt |
| 16 |
oz |
Canned salmon; drained |
| 1/2 |
c |
Shredded sharp cheddar cheese, 2 ripe mangos & |
INSTRUCTIONS
Heat oven to 325 degrees. Cook noodles as directed on package, drain. Mix
noodles, cottage cheese, sour cream, onions, garlic, worcestire sauce,
pepper sauce, salt and salmon. Place about 1 cup of salmon mixture in 5 or
6 greased baking shells or individual casseroles. Sprinkle with cheese and
bake, uncovered for 20-25 mins. Can also be baked in a 2 quart casserole
for 40 mins.
Source Jean Hopkins-Mom Formatted for Mastercook by Carol
Floyd--c.floyd@arnprior.com
Recipe by: Jean Hopkins-Mom
Posted to MC-Recipe Digest V1 #883 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Nov 04, 1997
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