Yield: 1 Servings
Measure | Ingredient |
---|---|
8 ounces | Egg Noodles; (medium) |
1½ cup | Cottage Cheese; (small-curd) |
8 ounces | Sour Cream |
1 cup | Fresh Mushrooms; chopped |
1 cup | Cashew Nuts; halved |
½ cup | Scallions; chopped |
2 tablespoons | Dry Sherry |
1 tablespoon | Soy Sauce |
2 \N | Cloves Garlic; minced |
⅛ teaspoon | Ground Red Pepper |
½ cup | Grated Parmesan Cheese |
Preheat oven to 350.
Cook noodles according to package directions. Drain well.
Combine cottage cheese and next 8 ingredients in a medium bowl; stir well.
Add cottage cheese mixture to noodle mixture; toss gently. Pour into buttered 2-quart casserole. Sprinkle with Parmesan cheese. Bake, uncovered, for 25 minutes of until thoroughly heated.
Posted to JEWISH-FOOD digest V97 #337 by lisamontag@... (Lisa Montag) on Dec 31, 1997