Chinese italian kugel

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

Similar recipes