The end result of this recipe looked very delicious. You have the oh so yummy egg noodles with this crispy and toasted brown crust on top. The flavor did not disappoint either! There was a beautiful hint of onion in every bite that finished with the creaminess of the different dairy products.
On the plate, on my new place mats!
A little closer...
On a side note, my hubby HATES cottage cheese. I didn't tell him there was any in here and he actually ate it! He wasn't too pleased when I gave him the news. Either way, this side dish was pretty good. As far as the nutrition value a whole lot didn't change. It is at least a little better.
Is there anything you wish you could sneak into a meal?
Here are the facts
and the new recipe:
1 cup 1% Cottage cheese
½ cup low fat sour cream
¾ grated onion
1 tsp Worcestershire sauce
½ tsp garlic powder
6 oz No Yolk egg noodles, cooked
¾ cup grated Parmesan
Canola oil spray
In a saucepan, melt the cottage cheese and sour cream together until smooth. Add the rest of the ingredients except the Parmesan cheese and stir to coat. Put mixture in a 2-quart casserole dish sprayed with Canola oil. Sprinkle Parmesan cheese over the mixture. Bake for 45 minutes.