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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
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