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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This comforting casserole is great with pork roast or pork chops, says Dixie Terry of Goreville, Illinois. It makes a delicious side dish for company. Ingredients:
1 pound fresh brussels sprouts, quartered |
2 medium onions, finely chopped |
4 tablespoons butter, divided |
1 cup (8 ounces) sour cream |
1 cup (8 ounces) 4% cottage cheese |
1 garlic clove, minced |
1 teaspoon paprika |
1/2 teaspoon salt |
1/4 to 1/2 teaspoon caraway seeds |
3 cups medium egg noodles, cooked and drained |
1 cup soft bread crumbs |
Directions:
1. Place the brussels sprouts and a small amount of water in a saucepan; cover and cook until tender.
2. Meanwhile, in a large skillet, saute onions in 2 tablespoons butter until golden brown. Remove from the heat; stir in the sour cream, cottage cheese, garlic, paprika, salt and caraway.
3. Drain sprouts; add to onion mixture with noodles. Spread into a greased shallow 2-qt. baking dish.
4. Melt remaining butter and toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, at 375° for 20-25 minutes or until golden brown. Yield: 6-8 servings.
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