Yield: 1 Servings
|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