Cottage Cheese And Noodles Recipes

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
• Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain well.
• Cook the bacon in a skillet over medium-high heat until crisp; drain, crumble, and set aside.
• Place the drained noodles in a large baking dish. Stir the sour cream into the noodles. Spoon the cottage cheese evenly over the top of the noodle mixture. Sprinkle the crumbled bacon over the top; season with salt.
• Bake in preheated oven until the cottage cheese softens, 3 to 5 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water until tender yet firm to the bite, 6 to 8 minutes. Drain and toss with melted butter. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with butter.
• Beat eggs, sour cream, and cottage cheese together in a bowl until well blended. Add Parmesan cheese, onion, parsley, garlic powder, salt, and pepper and beat until thoroughly mixed. Add cooked egg noodles and toss to mix well. Transfer mixture to the prepared casserole dish.
• Bake in the preheated oven until heated through, about 20 minutes.

Steps:

• Saute onion in butter until tender.
• Stir in flour, salt and pepper until smooth.
• Gradually stir in milk and mustard.
• Cook until thickened.
• Stir in cheeses, lemon juice, then noodles.
• Bake at 350 degrees 40-45 minutes.
• Sprinkle with fresh parsley.

Steps:

• Cook the noodles al dente and cool to room temperature.
• Place the cooked noodles into a bowl and toss with 1/2 cup of cottage cheese, milk, melted butter, chives, and garlic. Season this mixture with salt & pepper to taste.
• Spray an 8 x 8 inch baking dish with nonstick cooking spray lightly on the bottom and sides.
• Place the noodle mixture into this dish and top with the remaining cottage cheese spreading this evenly from end to end.
• Top this evenly with breadcrumbs and top this with paprika for color. Spray this lightly with some nonstick spray.
• Place this into a 400°F oven for 20 to 30 minutes.

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
• Cook the egg noodles until al dente as per the package directions. Drain and set aside.
• In a medium bowl, combine the cottage cheese and sour cream. Add plenty of freshly ground black pepper. Add to the noodles and stir. Add the Cheddar and green onions, then stir.
• Add the contents of the bowl to a 9-by-13-inch baking dish and bake for 15 minutes. Remove and top with the potato chips. Return to the oven and bake until golden, another 5 minutes.
• Garnish with green onions, then serve.

Steps:

• Boil pasta.
• Heat tomato sauce in another pot. Add garlic clove and any other spices.
• When pasta is al dente, drain water.
• Stir cottage cheese and tomato sauce into pasta.

Steps:

• In a large skillet over medium-low heat, melt 3 tablespoons margarine. Add cabbage and onions. Cover and cook, stirring occasionally, until tender and browned.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Stir cooked pasta into cabbage and add remaining margarine. Stir in cottage cheese and sugar; cook until heated through.
• Season with salt and pepper to taste.

Steps:

• Using a large pan, cook the diced bacon until crisp; remove bacon from pan and keep warm.
• On low heat, stir the sour cream into the bacon fat.
• To the pan, add the noodles, bacon, dry cottage cheese, salt and pepper. Combine gently.
• On low heat, gently fold the contents until heated through. Adjust seasonings.
• With lid on pan, let set for half hour before serving. They taste best if not too hot.
• Garnish with more sour cream and dill if desired.

Steps:

• In a skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and keep the drippings hot.
• Bring a large kettle of salted water to a rolling boil, add the noodles, return to the boil, and cook till tender, 10 to 12 minutes. Drain the noodles well, then add the bacon drippings, cottage cheese, and pepper and toss over very low heat to warm the cheese. Add the bacon, toss again, and serve immediately.

Steps:

• Boil noodles until just tender.
• Drain, do not rinse.
• Return to cooking, off the heat, and add butter.
• Add pot cheese and salt. Mix gently but completely. You can also return noodles to pot and brown them before mix with cheese. If you do this, increase butter by one more tablespoon.

Steps:

• Follow instructions on package for pasta boiling time and cook.
• Finely chop onion and fry until slightly brown.
• Drain pasta (do not rinse) and put back into pot with a little butter to loosen noodles.
• Add container of cottage cheese, fried onions and stir.

Steps:

• Cook noodles according to package directions; drain.
• Preheat oven to 375.
• In large bowl, combine cottage cheese, sour cream, onions, parsley, basil, salt, garlic powder, and pepper; mix well.
• Stir in noodles.
• Spoon into greased 8-inch baking dish.
• Bake 20 minutes or until hot and bubbly, topping with cheddar cheese during last 5 minutes of baking.
• Refrigerate any leftovers.