Recipe By : Onions, Onions, Onions by Linda & Fred Griffith
Serving Size : 1 Preparation Time :0:00
Categories : Jewish Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Wide egg noodles
3/4 lb Cottage cheese -- creamed
1/2 lb Fresh chevre (goat cheese) --
- crumbled
1 c Sour cream
1 c Scallions -- finely chopped,
- with some green
1 tb Fresh chives -- minced,
- up to 2 tb
2 ts Kosher salt
1 ts Freshly ground pepper
1/2 c Unsalted butter -- melted
6 lg Eggs -- beaten
Preheat oven to 350°F. Thoroughly butter a 12x9" baking dish. Bring a
large pot of salted water to a brisk boil. Add noodles and cook just
until tender, about 10 minutes. Drain thoroughly and cool. In a large
mixing bowl, blend cottage cheese, chevre, and sour cream. Add
scallions, chives, salt & pepper, melted butter and beaten eggs.
Blend thoroughly. Fold in noodles and blend well. Pour into the
prepared baking dish. Bake for 1 hour or until knife inserted in
center comes out clean. Let stand 5 minutes before serving.
Serve with a Chardonnay wine. It goes great with chicken, and also as
a stand alone brunch dish.
