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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A savory take on Noodle Kugel. While it isn't low fat, you can use low-fat sour cream and cottage cheese to lighten it up. Sounds so good though, with the mushrooms, sherry and parmesan cheese. One of those dishes you would want to make for a crowd at the holidays or a potluck. Ingredients:
16 ounces wide egg noodles |
4 tablespoons butter |
2 garlic cloves, minced |
1 bunch green onion, chopped |
1 tablespoon worcestershire sauce |
1 1/2 teaspoons hot pepper sauce (optional) |
3 cups cottage cheese, large curd |
2 cups sour cream |
2/3 cup almonds, chopped |
1/4 cup sherry wine |
1/2 cup sliced mushrooms |
1 cup parmesan cheese |
Directions:
1. Cook noodles in boiling salted water until tender. Drain and add butter. Mix noodles with remaining ingredients except parmesan cheese. Turn mixture into a greased 4-qt. casserole dish. Cover with parmesan cheese and bake at 350 degrees for 25 minutes.
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