Creamy Noodle Casserole

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!

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 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

1. Cook noodles al dente. Do no overcook!
2. Mix all other ingredients, except paprika, in a large bowl.
3. Add cooked and drained noodles to bowl.
4. Spray a 2 qt casserole with nonstick spray.
5. Pour noodle mixture into casserole dish and garnish with paprika.
6. Bake at 350 degrees for 45 minutes.