Recipe Archives->Pasta->Cheese Noodles 03

Cheese and Noodle Casserole
                                                                                 
12 oz. bag extra-wide egg noodles
1 cup creamy cottage cheese (4% milkfat)
6 ounces cream cheese, room temperature
1 cup sour cream
1/4 teaspoon salt
1/4 teaspoon white pepper
1/3 cup finely chopped scallions or chives
1/2 cup fresh grated Parmesan Reggiano cheese

Cook noodles in rapidly boiling salted water for about 8 minutes
or until al dente. Drain well and keep warm. While noodles are
cooking mash creamy cottage cheese with cream cheese and sour cream.
Mix the mash with the noodles in a bowl and season with salt and
pepper. Fold in lightly finely chopped scallions or chives and turn
the mixture into a generously buttered 8"x8" casserole dish and
smooth evenly. Sprinkle with grated Parmesan Reggiano cheese, dot
with unsalted butter and bake in a moderate oven (350 F) for 30
minutes on the middle oven rack.  Let sit to cool and set, about
1/2 hour.

Printable version: cheese-noodles03.txt.