Tootie's double creamy noodles
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (16 oz) wide egg noodles |
| 4 | tablespoons | Butter |
| 2 | 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 |
Directions
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