Creamy Brussels Sprouts and Noodles
Source of Recipe
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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.
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