Savory Baked Noodles
|Spinach pasta/8 ounces packaged medium-wide green noodles||2 Cup (32 tbs)|
|Boiling salted water||2 Cup (32 tbs)|
|Large curd cottage cheese/1 1/2 cup||3⁄4 Pint (1 1/2 Cup)|
|Sour cream||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Green onions with tops||3 , thinly sliced|
|Liquid hot pepper seasoning||1⁄4 Teaspoon|
|Butter/Margarine||2 Tablespoon, melted|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Cut fresh pasta into medium-wide noodles about 4 inches long.
Cook noodles in a large kettle of boiling salted water until al dente (2 to 3 minutes for fresh noodles, or follow package directions).
Drain, rinse with cold water, and drain again.
In a bowl, combine cottage cheese, sour cream, garlic, sliced onions, Worcestershire, liquid hot pepper seasoning, and melted butter.
Gently stir in noodles.
Turn mixture into a greased 1 1/2-quart casserole.
Sprinkle Parmesan cheese over top.
Bake, covered, in a 350° oven until heated through (about 30 minutes).