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


  • 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


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.

This dish may be prepared ahead of time and cooked just before serving.


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