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 | 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