Oh pshaw, on Mon 04 Sep 2006 10:27:25a, Andy meant to say...

> I've repeat posted this dish a couple times... what's one more...
>
>
> Noodle & Cheese Casserole
>
>
> In place of the 1 & 1/2 pounds homemade noodles, I substitute a bag (12
> oz.) of extra-wide egg noodles.
>
>
> Cook 1 & 1/2 pounds homemade noodles in rapidly boiling salted water for
> about 8 minutes or until al dente. Drain well and keep warm.
>
> WHILE noodles are cooking: Mash 1 cup creamy cottage cheese (4% milkfat)
> with 6 ounces of (room temperature) cream cheese and 1 cup sour cream.
> THEN: Mix the mash with the noodles in a bowl and season with 1/4
> teaspoon each of salt and pepper (I use white pepper to hide the specks).
>
> Fold in lightly 1/3 cup finely chopped scallions or chives (I use 1/3 cup
> fine minced shallots) and turn the mixture into a generously buttered
> 8"x8" casserole dish and smooth evenly. Sprinkle with 1/2 cup fresh
> grated parmesan regiano cheese, dot with unsalted butter and bake in a
> moderate oven (350 F.) for 30 minutes on the middle oven rack.
>
> Let sit to cool and set, about 1/2 hour. Slice into 4 x 4 OR 3 x 3
> (grid), serve and enjoy!!!
>
>
> I've been tempted to toss in either some fine shredded cooked chicken or
> crumbled bacon before baking but it stands up too well all by itself.
>
> Andy
>

What with the cottage cheese, cream cheese, and sour cream, this sounds
like a very good "noodle kugel". Whatever you call it, it sounds
delicious!

--
Wayne Boatwright @¿@¬
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