Creamy Brussels Sprouts & Noodles
Yield
6 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
brussels sprouts
fresh, quartered |
|
| 2 | medium |
onions
finely chopped |
|
| 4 | tablespoons |
butter
or margarine , divided |
|
| 1 | cup |
sour cream
|
|
| 1 | cup |
cottage cheese
small curd |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
caraway seeds
|
|
| 3 | cups |
egg noodles
medium, cooked and drained |
|
| 1 | cup |
bread crumbs
soft |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
brussels sprouts
fresh, quartered |
|
| 2 | medium |
onions
finely chopped |
|
| 6E+1 | ml |
butter
or margarine , divided |
|
| 237 | ml |
sour cream
|
|
| 237 | ml |
cottage cheese
small curd |
*
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
paprika
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
caraway seeds
|
|
| 7.1E+2 | ml |
egg noodles
medium, cooked and drained |
|
| 237 | ml |
bread crumbs
soft |
|
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.
