Creamy Brussels Sprouts and Noodles
Esthar Vaughn Cooks
Creamy Brussels Sprouts and Noodles
Esthar Vaughn Cooks
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1 pound Brussels sprouts boiling salted water 6 ounces (about 3 cups) medium egg noodles 2 medium onions, finely chopped 1/4 cup butter or margarine 1 clove garlic, minced or pressed 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon caraway seeds 1 cup sour cream 1 cup small curd cottage cheese 1 cup soft bread crumbs Directions: Trim stem ends and any discolored leaves from Brussels sprouts. Cut an "X" into stem end of each. Cook in about 1 inch of boiling salted water, uncovered 4 minutes, then covered until almost tender, about 3 minutes OR if you prefer, steam covered over boiling water until almost tender, about 8 minutes. Drain. Meanwhile, cook noodles in boiling salted water according to package directions. Drain well; rinse with hot water. Cook onions in 2 tablespoons of the butter in a large frying pan until transparent and beginning to brown. Remove from heat. Blend in garlic, paprika, salt, caraway seeds, sour cream and cottage cheese. Fold in noodles and Brussels sprouts. Spread mixture in a buttered 2 quart casserole. Mix bread crumbs with remaining 2 tablespoons butter, melted; sprinkle evenly over Brussels sprouts mixture. Bake, uncovered at 375°F until crumbs brown and casserole is heated through, 25 to 30 minutes. Serves 4. |