I saw this recipe in the NY Times Food Section a few weeks ago. It is from Joan Nathan who I trust implicitly and she adapted it from “Regard Thy Table” a recipe book compiled by The Sisterhood of The Larchmont Temple from 1950. I am going to give this a shot since I always make sweet kugels this one looks like a nice change.
8 ounces medium egg noodles
1 1/2 cups cottage cheese or farmer cheese *cottage cheese with curds, not creamed or whipped
1 1/2 cups sour cream
1/2 medium onion, finely minced ( Spanish type onion)
1 Tablespoon Worcestershire Sauce ( secret ingredient)
Dash of Tabasco ( other secret ingredient)
1 teaspoon salt, and more to taste
Freshly ground black pepper , to taste
2 Tablespoons grated Parmesan
1/4 cup chives, sliced
Heat oven to 350 degrees. Spray a 2 – 2 1/2 quart casserole or gratin dish. You can use butter or use a baking spray whichever you prefer.
Bring a pot of water to a boil, add the noodles and cook until al dente, about 7 minutes. Drain the noodles, put in a medium bowl, and toss with cottage cheese or farmer cheese, sour cream , onion, garlic, Worcestershire Sauce, Tabasco and salt and pepper.
Spoon into the prepared dish and sprinkle with Parmesan and chives. Bake until golden and crusty on top, 35 – 40 minutes till golden.