From "Little Rock Cooks...Recipes Handed Down from Generation to Generation," in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Fry bacon until crisp; drain on paper towels and crumble. Cook noodles in boiling salted water until tender, according to package directions; drain well. Mix all remaining ingredients, except Parmesan cheese and extra sour cream, in a large bowl. Add noodles and bacon and toss with two forks until well mixed. Turn into a deep 3-1/2 quart buttered casserole. Cover and bake in a 350 degree oven for 30 to 40 minutes, or until heated through. Remove cover, sprinkle surface with 1/4 cup Parmesan cheese, broil until golden. Serve remaining Parmesan to sprinkle over each portion, and extra sour cream if you wish.
NOTE: This dish may be prepared ahead of time and cooked just before serving.
SERVES: 12
- 1/2 pound sliced bacon
- 16-ounce package very fine egg noodles
- 3 cups cottage cheese
- 3 cups dairy sour cream
- 2 cloves garlic, crushed
- 2 onions, mined
- 2 Tablespoons Worcestershire sauce
- Dash liquid hot pepper seasoning
- 4 teaspoons salt
- 3 Tablespoons horseradish
- 1 cup grated Parmesan cheese
- Extra sour cream
TO PREPARE:
Fry bacon until crisp; drain on paper towels and crumble. Cook noodles in boiling salted water until tender, according to package directions; drain well. Mix all remaining ingredients, except Parmesan cheese and extra sour cream, in a large bowl. Add noodles and bacon and toss with two forks until well mixed. Turn into a deep 3-1/2 quart buttered casserole. Cover and bake in a 350 degree oven for 30 to 40 minutes, or until heated through. Remove cover, sprinkle surface with 1/4 cup Parmesan cheese, broil until golden. Serve remaining Parmesan to sprinkle over each portion, and extra sour cream if you wish.
NOTE: This dish may be prepared ahead of time and cooked just before serving.
SERVES: 12
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