Cheese and Noodle Casserole

12 oz. bag of extra-wide egg noodles.
1 cup creamy cottage cheese (4% milkfat)
6 ounces of (room temperature) cream cheese and 1 cup sour cream.
1/4 teaspoon salt
1/4 teaspoon pepper (I use white pepper to hide the specks)
1/3 cup finely chopped scallions or chives
/2 cup fresh grated Parmesan Reggiano cheese

Cook noodles in rapidly boiling salted water for about 8 minutes or until
al dente. Drain well and keep warm. While noodles are cooking mash creamy
cottage cheese with cream cheese and sour cream. Mix the mash with the
noodles in a bowl and season with salt and pepper. Fold in lightly finely
chopped scallions or chives and turn the mixture into a generously
buttered 8"x8" casserole dish and smooth evenly. Sprinkle with grated
Parmesan Reggiano 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

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/