Creamy Brussels Sprouts & Noodles

Directions

Place the Brussels sprouts and a small amount of water in a saucepan; cover and cook until tender.

Meanwhile, in a skillet, sauté onions in 2 tablespoons butter until golden brown.

Remove from the heat; stir in the sour cream, cottage cheese, garlic, paprika, salt, and caraway seeds.

Drain sprouts; add to onion mixture with noodles.

Spread into a greased shallow 2-quart baking dish .

Melt remaining butter and toss with bread crumbs.

Sprinkle over casserole.

Bake, uncovered, at 375℉ (190℃) F, for 20 to 25 minutes or until golden brown.