CREAMY BRUSSELS SPROUTS AND NOODLES

1 pound fresh Brussels sprouts, quartered
2 medium onions finely chopped
4 tablespoons butter or margarine, divided use
1 cup sour cream
1 cup small-curd cottage cheese
1 clove garlic, minced
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon caraway seeds
3 cups dry medium egg noodles, cooked and drained
1 cup soft bread crumbs

Preheat oven to 375 degrees F.

Place the Brussels sprouts and a small amount of water in a saucepan; cover and cook until tender.

Meanwhile, in a skillet, saute onions in 2 tablespoons butter until golden brown.

Remove from the heat; stir in the sour cream, cottage cheese, garlic, paprika, salt, and caraway seeds.

Drain sprouts; add to onion mixture with noodles. Spread into a greased shallow 2-quart baking dish.

Melt remaining butter and toss with bread crumbs. Sprinkle over casserole.

Bake, uncovered, at 375 degrees F for 20 to 25 minutes or until golden brown.

Servings: 8
Source: Taste Of Home Magazine, Dec./Jan. 1999