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: 30 mins
• 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

1. Cook the noodles in salted water according to package directions, minus 2 minutes.
2. Heat oven to 350 degrees.
3. Saute the chopped onions and garlic in the oil for a minute over medium heat.
4. Mix the Worcestershire, Tabasco, cottage cheese, sour cream, salt, and pepper together in a small bowl, then add onions and garlic.
5. Drain the noodles, running cold water over them, then toss immediately in a large bowl with melted butter and all the other ingredients.
6. Pour noodles into a casserole dish, sprinkle paprika on top and bake uncovered for 20 minutes.