|Water||6 Cup (96 tbs)|
|Vegetable oil||2 Teaspoon|
|Noodles||4 Cup (64 tbs) (Uncooked)|
|Thinly sliced green onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), pressed|
|Creamed cottage cheese||2 Cup (32 tbs)|
|Dairy sour cream||2 Cup (32 tbs)|
|Minced parsley||1 Tablespoon (Fresh Ones)|
|Minced pimiento||1 Tablespoon, drained|
|Tabasco sauce||To Taste|
|Grated romano cheese||1⁄4 Cup (4 tbs)|
Bring water to a rapid boil in a heavy 3 quart saucepan.
Add 1 teaspoon salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Butter a 2 1/2 quart casserole;set aside.
Preheat oven to 350Â°F (175Â°C).
Melt butter in a small skillet.
Saute onion and garlic in butter.
In a large bowl, beat cottage cheese and sour cream with a fork or whisk until blended.
Stir in sauteed onion mixture, parsley, pimiento, 1/2 teaspoon salt, Tabasco sauce and cooked noodles.
Spoon into prepared casserole.
Top with grated Romano cheese.
Bake in preheated oven 30 minutes.
Makes 4 servings.