2 cups dried medium egg noodles
3 tablespoons unsalted butter, softened
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon white pepper
Preheat oven to 350°F. Cook noodles in a large pot of boiling
salted water* until tender, then drain well and toss with
butter in a bowl. *1 tablespoon salt for every 4 quarts water.
While noodles are cooking, whisk together eggs, cottage cheese, sour cream, salt,
and white pepper in a large bowl. Stir in noodles.
Transfer to a buttered deep 1-quart baking dish and bake in middle of oven until firm,
45 minutes to 1 hour.
3 tablespoons unsalted butter, softened
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon white pepper
Preheat oven to 350°F. Cook noodles in a large pot of boiling
salted water* until tender, then drain well and toss with
butter in a bowl. *1 tablespoon salt for every 4 quarts water.
While noodles are cooking, whisk together eggs, cottage cheese, sour cream, salt,
and white pepper in a large bowl. Stir in noodles.
Transfer to a buttered deep 1-quart baking dish and bake in middle of oven until firm,
45 minutes to 1 hour.
This basic, versatile recipe can be embellished in many ways!
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These cards were made with digital graphics courtesy of
Werinka Designs at e-scapeandscrap.net
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