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From "Little Rock Cooks...Recipes Handed Down from Generation to Generation," in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 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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