Creamy Egg And Noodle Bake
|Green noodles||4 Ounce|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Hard cooked eggs||8 , chopped|
|Small curd cream style cottage cheese||2 Cup (32 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Poppy seed||2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Hot pepper sauce||1 Dash (Bottled)|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
|Grated parmesan cheese||1 Tablespoon|
In large saucepan cook the noodles in boiling salted water according to package directions.
Meanwhile, cook the chopped onion and garlic in the 2 tablespoons butter or margarine till tender but not brown.
Thoroughly drain the cooked noodles.
Toss noodles with the onion mixture and chopped hard cooked eggs.
Place the cottage cheese in blender container; cover and blend till smooth.
Remove from the blender.
Combine cottage cheese, sour cream, the 1/3 cup grated Parmesan cheese, the poppy seed, Worcestershire sauce, salt, bottled hot pepper sauce, and dash pepper.
Fold into the noodle mixture.
Turn into 12x7 1/2x2 inch baking dish.
Combine the soft bread crumbs and the 1 tablespoon melted butter; sprinkle in a ring atop the casserole.
Bake, uncovered, at 350° for 25 minutes.
Garnish with additional hardcooked egg quarters, if desired.
Pass additional grated Parmesan cheese.