NOODLES ROMANOFF
(Serves 6-8)

1 8 OZ. PACKAGE OF EGG NOODLES
BOILING, SALTED WATER

1-1/2 C. COTTAGE CHEESE
1 CLOVE PRESSED GARLIC
1 TSP. WORCESTERSHIRE SAUCE
1 C. SOUR CREAM
3 FINELY CHOPPED GREEN ONIONS
1/4 TSP. TABASCO SAUCE
1/2 C. GRATED PARMESAN CHEESE

 

OVEN:350o

COOK NOODLES IN BOILING WATER UNTIL TENDER.

DRAIN AND COMBINE WITH COTTAGE CHEESE, GARLIC, WORCESTERSHIRE SAUCE, SOUR CREAM, GREEN ONIONS AND TABASCO SAUCE.

POUR INTO BUTTERED CASSEROLE DISH.

SPRINKLE WITH GRATED PARMESAN CHEESE.

BAKE IN OVEN FOR 25 MINUTES.