Recipe By : Taste Of Home Magazine Dec./Jan. 99
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Side Dish
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh Brussels sprouts -- quartered
2 medium onions -- finely chopped
4 tablespoons butter or margarine -- divided
1 cup sour cream
1 cup small-curd cottage cheese
1 clove garlic -- minced
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon caraway seeds
3 cups medium egg noodles -- cooked and drained
1 cup soft bread crumbs
Place the Brussels sprouts and a small amount of water in a saucepan; cover
and cook until tender. Meanwhile, in a skillet, saute onions in 2 tablespoons
butter until golden brown. Remove from the heat; stir in the sour cream,
cottage cheese, garlic, paprika, salt, and caraway seeds. Drain sprouts; add
to onion mixture with noodles. Spread into a greased shallow 2-quart baking
dish. Melt remaining butter and toss with bread crumbs. Sprinkle over
casserole. Bake, uncovered, at 375 degrees, for 20 to 25 minutes or until
golden brown.
