Polish Noodle Casserole

This is old-school Polish comfort food. Cooked egg noodles tossed with sour cream, cottage cheese, minced onion, dry mustard, and white pepper, then baked until the top layer of noodles turns golden and crispy while the ones underneath stay creamy and tangy.

The cottage cheese melts into the sour cream during baking, creating a rich sauce that clings to every noodle. That hint of dry mustard adds a sharp, peppery warmth you can’t quite place but would definitely miss.

For the full treatment, pull the casserole out after 25 minutes, smear a little butter on top, sprinkle with Parmesan, and slide it back in for another 5 to 10 minutes. That extra step gives you a crusty, cheesy cap over the creamy noodles.

Kitchen Tips

• Use wide egg noodles. They hold the sour cream mixture better than thin noodles and create more surface area for browning on top.
• Don’t rinse the noodles after draining. The residual starch helps the sauce cling and thickens slightly during baking.
• The casserole sets up as it cools. Let it rest 5 minutes out of the oven for cleaner portions.

Variations

• Stir in sauteed mushrooms and fresh dill for a more herbaceous, Eastern European flavor.
• Add cooked kielbasa slices to turn this side dish into a hearty one-dish meal.
• Use Greek yogurt instead of sour cream for a lighter, tangier version.