Recipe: Double Creamy Noodles (using cottage cheese and sour cream)

DOUBLE CREAMY NOODLES

16 oz wide egg noodles, uncooked
4 tbsp butter
3 cups large curd cottage cheese
2 cups sour cream
2/3 cups chopped almonds
1/2 cup sliced fresh mushrooms
1/4 cup sherry
1 bunch green (spring) onions, chopped (white and green parts, minus roots)
2 cloves minced garlic
1 tbsp Worcestershire sauce
1 1/2 tsp hot pepper sauce
1 cup Parmesan cheese

Cook noodles in boiling salted water until tender. Drain well, then add butter.

Combine the remaining ingredients except the Parmesan cheese. Mix with the noodles. Turn the mixture into a greased 4-quart casserole. Cover the top with Parmesan cheese.

Bake at 350 degrees F for 25 minutes.

Makes 12 servings
Source: Canyon Echoes: Recipes and Remembrances from Prairie Dog Pete by Texas Panhandle Star Company and Prairie Dog Gazette