Recipe: Creamy Brussels Sprouts and Noodles (using sour cream and cottage cheese

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 medium egg noodles, cooked and drained
1 cup soft bread crumbs

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, for 20 to 25 minutes or until golden brown.

Makes 8 servings
Source: Taste of Home Magazine, December/January 1999