Noodles Romanoff
This dish freezes really well.
1 pkg medium egg noodles (I use yolkless noodles)
(500ml) 2 cups large curd cottage cheese (I use low fat)
(500ml) 2 cups /shredded/grated Cheddar cheese (I use low fat marble & about 1/2 cup more)
(250ml) 1 cup sour cream (of course I use low fat)
(250ml) 1 cup chopped onions (sweet or green)
(5ml) 1 tsp salt (I leave this out)
(125ml) ½ cup freshly grated Parmesan cheese (I use from a jar)
(2ml) ½ tsp paprika (I leave this out)
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In large pot of boiling water, cook noodles until al dente
(tender but firm). Drain in colander,
rinse with cold water; drain well & set aside. In large bowl combine cottage cheese, shredded cheddar
cheese, sour cream, onions & salt.
Stir in noodles & mix well.
Turn into greased 8 cup (2l) casserole or baking dish. Bake at 350 (180C) oven for 25-30 minutes or
until sauce bubbles. Makes 8 servings.
This sounds delicious! It's good to know it freezes well, as I always have leftovers.
ReplyDeleteSounds good; I'm off wheat products for awhile---maybe for long term so I'm avoiding noodles and pasta. So sad!!!
ReplyDeleteIt sounds lovely but too much dairy for me to try ... maybe for guests though?
ReplyDelete