Ingredients
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4 tablespoons butter, divided
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1 cup sour cream
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1 cup small curd cottage cheese
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1 clove garlic, minced
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1 teaspoon paprika
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1/2 teaspoon salt
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1/4-1/2 teaspoon caraway seed
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3 cups medium egg noodles, cooked and drained
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1 cup soft breadcrumbs
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2 medium onions, finely chopped
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1 lb fresh Brussels sprout, quartered
Instructions
- set oven to 375 degrees.
- Butter a 2-qt. baking dish.
- Place brussels sprouts and a small amount of water in a saucepan; cover and cook until tender.
- Meanwhile, in a skillet, saute onions in 2 tbsp. butter until golden brown.
- Remove from the heat; stir in sour cream, cottage cheese, garlic, paprika, salt and caraway.
- Drain sprouts; add to onion mixture with noodles.
- Spread into a greased dish.
- Melt remaining butter and toss with breadcrumbs.
- Sprinkle over casserole.
- Bake uncovered for 20-25 mins, or until golden brown.