Total Time
55mins
Prep 10 mins
Cook 45 mins

We really enjoy noodles as a sidedish; such a nice change from potatoes. This recipe comes from an old Pillsbury Family cookbook; creamy and delicious. A nice accompaniment to just about any entree or a great vegetarian main dish.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Cook noodles following directions on package.
  3. Rinse in cold water; drain In a large skillet, saute onions and mushroom pieces in butter.
  4. Combine with beaten eggs, cottage cheese, sour cream, pimiento, garlic, Worcestershire sauce, salt, pepper, hot sauce, 1/4 cup Parmesan cheese and egg noodles.
  5. Turn into a greased 1 1/2 quart casserole; sprinkle with remaining 1/4 cup of cheese.
  6. Place casserole in a pan containing 1 inch of hot water.
  7. Bake for 30 minutes or until hot and a delicate, golden brown.
Most Helpful

5 5

Oh, the horror! How did Zaar officials allow this recipe to be published! I am going to have my dentist wire my jaws shut.....otherwise I will never stop eating this! SO GOOD! I carmelized the onions and used more mushrooms, but followed everything else. I did use the waterbath but I don't think it is needed....not that many eggs to make it a custard. I'm really going to have to limit serving this dish cause I can eat the whole thing by myself!

5 5

Loved this dish! I ate as a main course. Made a couple minor changes; I added the onion & mushrooms in without cooking them first (skipped butter). Also didn't cook in a water bath. Used light sour cream and cottage cheese with no problems. Flavor reminded me of a baked noodle dish that is one of my favorites (#10691) so loved this variation too! Thanks for the recipe shelbyrose!

5 5

really, really good. Followed Parsley's advice and served this as a main dish, doubling the mushrooms. Hard to think of it as a side when it was so good as a meal--yummy!!thanks, PeggyLynn