8 oz Egg Noodles, (medium)
1 1/2 cup Cottage Cheese, (small-curd)
8 oz Sour Cream
1 cup Fresh Mushrooms, chopped
1 cup Cashew Nuts, halved
1/2 cup Scallions, chopped
2 tbsp Dry Sherry
1 tbsp Soy Sauce
2 Cloves Garlic, minced
1/8 tsp Ground Red Pepper
1/2 cup Grated Parmesan Cheese
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Preheat oven to 350.
Cook noodles according to package directions. Drain well.
Combine cottage cheese and next 8 ingredients in a medium bowl; stir well. Add cottage cheese mixture to noodle mixture; toss gently. Pour into buttered 2-quart casserole. Sprinkle with Parmesan cheese. Bake, uncovered, for 25 minutes of until thoroughly heated. Posted to JEWISH-FOOD digest V97 #337 by lisamontag@juno.com (Lisa Montag) on Dec 31, 1997
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