Egg Noodle Casserole With Italian Cheese
"This rich noodle casserole is loaded with dairy products and is a fine side dish for chicken or beef, especially if they have sauces, like tomato or wine."
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 (12 ounce) package wide egg noodles
- 1 teaspoon salt
- water
- 1 bunch scallion, chopped, white and some green parts
- 1⁄2 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- 1⁄2 cup small curd cream cheese
- 1 cup sour cream
- 1 cup four Italian cheese blend
- 2 tablespoons melted butter
- 1⁄2 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- salt and pepper
- paprika
directions
- Cook the noodles in salted water according to package directions, minus 2 minutes.
- Heat oven to 350 degrees.
- Saute the chopped onions and garlic in the oil for a minute over medium heat.
- Mix the Worcestershire, Tabasco, cottage cheese, sour cream, salt, and pepper together in a small bowl, then add onions and garlic.
- Drain the noodles, running cold water over them, then toss immediately in a large bowl with melted butter and all the other ingredients.
- Pour noodles into a casserole dish, sprinkle paprika on top and bake uncovered for 20 minutes.
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Reviews
-
Recipe turned out good & the company enjoyed it. I added all ingredients, just adjusted the amounts of some. I cut back the noodles, I find 9-10 oz plenty for 6 people. I don't care for real goopy pasta so I also cut back on the cream cheese, sour cream (substitued yogurt for some also) & cheeses. Increased the 2 sauces abit to enhance the tangy flavour. Easy to put together & keep in fridge till it's cooking time. Thanks for sharing. -
Wow, made this last night and it is delicious, and so easy! Didn't change a thing and it turned out perfect. Had some left over (there's just two of us) and it is great reheated in the microwave. Will surely make this again soon. Thanks, CookinCowgirl
RECIPE SUBMITTED BY
Own a small catering company in Dallas called "Cookin Cowgirls," specializing in Tex-Mex, Southwestern, American regional, BBQ, and tropical foods.
Grew up riding horses, but can hardly haul my big *** up on one now. The name for my company was my brother's idea.
Having been in corporate America for years, now that I'm older, I have zero interest in the rat race, and only work when I have to.
I am a former screenwriter, with 3 movies produced, but prefer cooking.
I'm a movie buff, opera and golden oldies music lover, and a political junkie.
For fun, I read mysteries and thrillers, watch old movies, and play with my birds, who otherwise would chew the condo down around my ears, if left to their own devices. Also, I am working on a Texas sauce/salsa/dressing cookbook I want to self-publish.
I like to read cookbooks, but now mostly collect recipes off the net, especially virtualcities, epicurious, and now, recipezaar.
The cookbook I have used recently the most is "American Classics."
I love to create new recipes and kitchen test them on my hapless friends and relatives. Haven't lost anyone yet!
Re: Food TV shows - I think Iron Chef is irritating, and Emeril is contrived. Would rather watch someone cook who isn't putting on a big performance.
