Cashew Noodles

Cashew noodles is the kind of cozy mid-century casserole that earns its keep with texture: silky egg noodles, creamy cottage cheese, and tangy sour cream play backup to the real stars, halved cashews that stay buttery and crisp through the bake.

The sherry and soy sauce do quiet but important work here. They layer in a savory backbone that keeps the dairy from tasting flat, while a pinch of red pepper flakes and minced garlic warm up the whole dish from the inside.

Under a snowy cap of grated Parmesan, the casserole sets just enough to slice cleanly while staying creamy underneath. Don’t skip the buttered casserole dish, it’s what gives the edges that golden crust everyone fights over.

Kitchen Tips

• Drain the noodles well, then let them sit a minute. Wet noodles thin out the sauce and the casserole turns soupy in the oven.
• Toss the cottage cheese mixture into the noodles gently. Aggressive stirring breaks the noodles and shreds the curd.
• Cashews can scorch if exposed on top. Tuck most of them into the mixture before pouring it in, leaving just a few for visible crunch.
• Bake uncovered so the Parmesan browns and steam escapes. Covering it traps moisture and you lose the crust.

Variations

• Swap cashews for toasted almonds or pecans for a different nutty profile.
• Stir in cooked, shredded chicken for a heartier main-dish version.
• Use tamari in place of soy sauce to make the dish gluten-free friendly when paired with rice noodles.