Saturday, June 11, 2011


This recipe was from an Indianapolis, Indiana department store restaurant when I was young.

1 lb egg noodles
4 tbsp butter
1/3 cup chopped yellow onion
1/2 cup cottage cheese
1/2 cup sour cream
1 egg, beaten
2 tbsp sugar
1/2 tsp salt
pepper to suit taste
1/2 cup cornflakes
8 strips bacon, fried

Cook the noodles in boiling salted water just until tender.

Meanwhile, saute the onion in the butter until the onion turns clear; remove from the heat. Butter a 2-quart casserole dish and preheat the oven to 350 degrees.

Drain the cooked noodles and toss in a large bowl with the sauteed onions and butter.

In separate bowl mix cottage cheese, sour cream, and the egg. Stir in the sugar, salt, and pepper. Mix into the noodles, mixing until well blended. Put the mixture into the prepared casserole dish and bake at 350 degrees, uncovered, for 20 minutes. Sprinkle the cornflakes over the top and bake 5 minutes more or until the cornflakes are toasty brown.

To serve, divide into four servings and top each serving with 2 strips of the bacon.

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