1 lg. pkg. extra wide egg noodles (or 2 small bags whatever is cheaper)
1/2 cube butter, melted in a saucepan
Salt and pepper to taste
1-1/2 to 2 lbs. Monterey Jack cheese, grated lg.
2 eggs, slightly beaten
1/2 bunch italian (flat) parsley, chopped
2 serving spoons cottage cheese
Boil noodles and drain. Add salt, pepper and melted butter. In a bowl, mix grated cheese, eggs, parsley, cottage cheese, salt and pepper. In a large flat baking dish, alternate layer of noodles, cheese mixture patted flat, noodles and cheese mixture. Be sure to put plenty of cheese to cover noodles, if necessary. Bake at 350 degrees for 30-45 minutes or unitl slightly golden. Cut in squares and serve hot. Serves 12.
Got this reciepe from a friend! It always sounds good on a rainy/cold day like today!
35 minutes in an 9x12 pan usually works great.
Anna- what words to say other than...way to start off the blog with a FANTASTIC recipe! :) Lovin the blog :)
ReplyDeleteAnna - after looking at these two recipes (this one and the pumpkin spice cookies) I am ready to hire you as my full-time cook! :) Keep the yumminess coming, you're giving me some great ideas so far!
ReplyDeleteClose to what I was looking for. I use MUNSTER CHEESE~ "So buttery & delicious!" Also use a cup of cottage~ Use MEDIUM noodles.. Both are clearly too die for ha ha.. Honestly, muster is amazing....Thank you for sharing~
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