Recipe by Pesto lover
This is an easy and delicious casserole that can be served with just about anything. It's great for potlucks. I sometimes throw in a 4 oz can or diced green chilies or add 1/2 cup of pepper jack cheese for a little zip. Or you can add one-half of a 10 oz pkg of frozen chopped spinach, very well drained. If you use spinach, add 1/4 tsp nutmeg to cheese mixture. Added later: I tried Linda's suggestion and put the cottage cheese, sour cream, onion and garlic through the food processor first and I think it is a definite improvement on my recipe. I used tri-colored farfalle (bow ties) and added 1 c sauteed mushrooms. Best yet!
Top Review by jamie32b
excellent. i didnt have any parsley so i used a bit of dried thyme. i also omitted the tobasco sauce. I added sauteed mushrooms and about 1/4 cup soft cream cheese i also blended the cottage cheese so it would be smooth (as someone else had mentioned on here)<br/>made a 13 x 9" dish worth.very yummy indeed
- 8 ounces spaghetti noodles, broken up or 8 ounces wide egg noodles
- 2 cups cottage cheese (you can use low-fat)
- 1 cup sour cream (or Imo, you can use low-fat)
- 2 tablespoons butter
- 1⁄4 cup onion, finely chopped
- 3 tablespoons parsley, finely chopped
- 1 garlic clove, finely minced
- 1 teaspoon Worcestershire sauce
- 1 dash Tabasco sauce
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon paprika, for garnish
Directions See How It's Made
- Cook noodles al dente. Do no overcook!
- Mix all other ingredients, except paprika, in a large bowl.
- Add cooked and drained noodles to bowl.
- Spray a 2 qt casserole with nonstick spray.
- Pour noodle mixture into casserole dish and garnish with paprika.
- Bake at 350 degrees for 45 minutes.