Yield: 12 Servings
Measure | Ingredient |
---|---|
1 pack | (16 oz) wide egg noodles |
4 tablespoons | Butter |
2 \N | Cloves garlic, minced |
1 bunch | Green onions, chopped |
1 tablespoon | Worcester |
1½ teaspoon | Hot pepper sauce (optional) |
3 cups | Large curd cottage cheese |
2 cups | Sour cream |
⅓ cup | Chopped almonds |
¼ cup | Sherry |
½ cup | Sliced mushrooms |
1 cup | Parmesan cheese |
1 can | Green chilies, chopped |
Cook noodles in boiling salted water until tender. Drain and add butter.
Mix noodles with remaining ingredients except Parmesan cheese. Turn mixture into greased 4 quart casserole. Cover completely with Parmesan cheese. Bake at 350° for 25 minutes.
NOTES : I bake this in my casserole stone. Often, I add onion, bacon cooked and crumbled, even canned onion rings. This a very good quick family supper with Tomato Cornbread and sliced veggies.
Recipe by: Canyon Echoes-adapted by Tootie Dennis Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on 8 Ap, r 1997