| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Casseroles |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
(16 oz) wide egg noodles |
| 4 |
tb |
Butter |
| 2 |
|
Cloves garlic, minced |
| 1 |
bn |
Green onions, chopped |
| 1 |
tb |
Worcester |
| 1 1/2 |
ts |
Hot pepper sauce (optional) |
| 3 |
c |
Large curd cottage cheese |
| 2 |
c |
Sour cream |
| 1/3 |
c |
Chopped almonds |
| 1/4 |
c |
Sherry |
| 1/2 |
c |
Sliced mushrooms |
| 1 |
c |
Parmesan cheese |
| 1 |
cn |
Green chilies, chopped |
INSTRUCTIONS
Cook noodles in boiling salted water until tender. Drain and add butter.
Mix noodles with remaining ingredients except Parmesan cheese. Turn mixture
into greased 4 quart casserole. Cover completely with Parmesan cheese. Bake
at 350° for 25 minutes.
NOTES : I bake this in my casserole stone. Often, I add onion, bacon cooked
and crumbled, even canned onion rings. This a very good quick family supper
with Tomato Cornbread and sliced veggies.
Recipe by: Canyon Echoes-adapted by Tootie Dennis Posted to TNT - Prodigy's
Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on 8
Ap, r 1997
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