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No lurking onion. No hidden green pepper. No invisible zucchini. It's ultrawhite, perfectly innocent and delicious.
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
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.
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