Polish Noodle Casserole
Yield
6 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
noodles
cooked, drained |
|
| ⅔ | cup |
sour cream
|
|
| ⅔ | cup |
cottage cheese
|
*
|
| 2 | tablespoons |
onions
minced |
|
| 2 | tablespoons |
salt
|
|
| ½ | teaspoon |
dry mustard
|
|
| ¼ | teaspoon |
white pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
noodles
cooked, drained |
|
| 158 | ml |
sour cream
|
|
| 158 | ml |
cottage cheese
|
*
|
| 3E+1 | ml |
onions
minced |
|
| 3E+1 | ml |
salt
|
|
| 2.5 | ml |
dry mustard
|
|
| 1.3 | ml |
white pepper
ground |
|
Directions
Place cooked and drained noodles in a buttered 1 quart casserole dish.
Mix sour cream, cottage cheese, minced onion, salt, powdered mustard, and white ground pepper.
Mix the above with the noodles in the casserole dish.
Bake in a preheated 350℉ (180℃) F oven for 25 minutes.
(The noodles on top should begin to brown.)
To be a bit more fancy, when the 25 minutes is over, pull the casserole out of the oven, smear it with a bit of butter, and allow it to cook another 5 to 10 minutes.
To be even more fancy, sprinkle some parmesan cheese on top of the butter before putting the casserole back into the oven.
