Ultrawhite Noodles
Today's Parent
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No lurking onion. No hidden green pepper. No invisible zucchini. It's ultrawhite, perfectly innocent and delicious.
Ingredients
-
1
375-g pkg broad
egg noodles
, (crinkly or twisted ones, if possible)
-
2 cups
cottage cheese
, (1% or 2%)
-
1 cup
sour cream
, (regular or low fat)
-
1 cup
Parmesan
, grated
-
1 tbsp
chives
, chopped (optional - green bits aaaagh!)
-
1/2 tsp
salt
-
1/4 tsp
black pepper
Instructions
- Cook the noodles in plenty of boiling salted water until done, drain in a colander and dump into a large bowl. Add the cottage cheese, sour cream, ½ cup (125 mL) of the Parmesan cheese, the chives and the salt and pepper. Have your child stir until everything is thoroughly mixed together.
- Scoop noodle mixture into a greased 9 in. (22 cm) square baking dish (or a casserole of similar size). Sprinkle the top with the remaining ½ cup (125 mL) Parmesan cheese.
- Bake at 350°F (180°C) for 30 to 35 minutes, or until hot and bubbly.