Ingredients
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8 ounces medium egg noodles
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1/4 cup chopped onion
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1 (4 ounce) can mushroom stems and pieces, drained
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2 tablespoons butter
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2 eggs, well beaten
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1 cup large-curd cottage cheese
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1 cup sour cream
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1/4 cup chopped pimiento
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1 clove garlic, crushed
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2 teaspoons Worcestershire sauce
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1 dash hot pepper sauce
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1/2 cup grated parmesan cheese, divided
Instructions
- Preheat oven to 350 degrees.
- Cook noodles following directions on package.
- Rinse in cold water; drain In a large skillet, saute onions and mushroom pieces in butter.
- Combine with beaten eggs, cottage cheese, sour cream, pimiento, garlic, Worcestershire sauce, salt, pepper, hot sauce, 1/4 cup Parmesan cheese and egg noodles.
- Turn into a greased 1 1/2 quart casserole; sprinkle with remaining 1/4 cup of cheese.
- Place casserole in a pan containing 1 inch of hot water.
- Bake for 30 minutes or until hot and a delicate, golden brown.