Noodles Continental

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.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 8  ounces  medium egg noodles
• 1⁄4 cup  chopped onion
• 1 (4 ounce) can mushroom stems and pieces, drained
• 2  tablespoons butter
• 2  eggs, well beaten
• 1  cup large-curd cottage cheese
• 1  cup sour cream
• 1⁄4 cup chopped pimiento
• 1  clove garlic, crushed
• 2  teaspoons Worcestershire sauce
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  dash  hot pepper sauce
• 1⁄2 cup  grated parmesan cheese, divided

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.