From: SUSAN RICH
This recipe is handy at luncheon, supper, or a late party. It also
serves as a replacement for soup at a more formal meal--in the Italian
manner--when it could well be followed by veal in some form or other.
8 ounces noodles
1/3 cup creamy cottage cheese
2 ounces cream cheese
1/4 cup sour cream
1 jar baby food spinach
1/4 cup white wine
6 spring onions
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
2 tablespoons grated Parmesan cheese
2 tablespoons butter
Boil the noodles in a large quantity of salted water for about 12
minutes. While the noodles are boiling, mix in a bowl the cottage
cheese, cream cheese, sour cream, spinach, and white wine until you have a comparatively smooth mixture.
Chop the onions fine, including half of the tops. Add the onions, the salt, pepper and nutmeg to the bowl, and stir them in well. Drain the noodles. Butter a casserole dish generously, place the noodles in it, and pour on the cheese mixture. Stir it well.
Sprinkle the grated Parmesan cheese over the top and dot with butter.
Place the casserole in a pre-heated, moderate oven (350 degrees), and
bake for thirty minutes. Serve hot.
If this is to be your main course, you may serve it with any green
vegetable which in your opinion goes well with pasta, such as peas,
whole baby beets, or green beans.
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