Tex-Mex Noodle Casserole

This is a slightly spicy version of a noodle bake. It goes well with any dish where you would serve noodles or pasta. I call it Tex-Mex because it utilizes Pepper Jack Cheese, a Tex-Mex fav, and some taco seasoning with traditional noodle bake ingredients. If you can't find the "No Yolk" noodles, use extra wide.

• Ready In: 40 mins
• Serves: 6-8
• Yields: 6-8

Ingredients

• 1 (8 ounce) package  no yolk  dumplings
• 1  teaspoon salt
• 6  cups water
• 1  teaspoon olive oil
• 1  cup small curd cottage cheese
• 1  cup sour cream
• 1 1⁄2 cups  shredded monterey jack pepper cheese, divided
• 2  tablespoons butter
• 6  scallions, minced, white and some green parts
• 1  teaspoon garlic powder
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon mustard powder (Colman's)
• 1  teaspoon  chopped parsley or 1  teaspoon cilantro
• 2  teaspoons salt
• 1⁄2 teaspoon  taco seasoning
• 1⁄2 teaspoon pepper
•  paprika

Directions

1. Heat oven to 350 degrees. Cook the dumplings or noodles in salted water with a bit of oil until al dente. Follow package directions. Drain and toss in a mixing bowl with butter. Add all the other ingredients - except 1/2 the cheese - and toss together. Pour into buttered 4 qt baking dish, top with the remaining cheese and sprinkle on paprika. Cover and bake for 20 minutes. Remove cove and bake another 10 minutes.