Dustin and Jared hover around me like gnats as I assemble ingredients for dinner. I hand Dustin the cheese and a grater, and Jared the broccoli and a paring knife. They shred, they chop, they bicker - it's just like having kitchen staff, only noisier.
1 340-g) pkg broad egg noodles
2 cups cottage cheese, (1% or 2%)
1 cup sour cream, (regular or low fat)
1 bunch broccoli, trimmed and cut into florets (stems coarsely chopped into chunks)
1 cup shredded cheddar
1/2 tsp salt
1/4 tsp black pepper
Bring a large pot of salted water to a boil over high heat. Throw in the noodles and let them cook for 4 or 5 minutes. Add the cut-up broccoli and continue cooking until the noodles are tender - about another 3 or 4 minutes. Drain thoroughly and return to the pot. Stir in the cottage cheese, sour cream, ½ cup (125 mL) of the cheese, and salt and pepper. Stir until everything is thoroughly mixed. Transfer to a bowl for serving and sprinkle with the remaining cheese.