Pasta,
Seafood and Eggs:
Country
Noodle Casserole
from
Little
Rock Cooks...
Recipes
Handed Down from Generation to Generation
INGREDIENTS:
1/2
pound sliced bacon
16-ounce
package very fine egg noodles
3
cups cottage cheese
3
cups dairy sour cream
2
cloves garlic, crushed
2
onions, mined
2
tablespoons Worcestershire sauce
Dash
liquid hot pepper seasoning
4
teaspoons salt
3
tablespoons horseradish
1
cup grated Parmesan cheese
Extra
sour cream
TO
PREPARE:
Fry
bacon until crisp; drain on paper towels and crumble. Cook noodles
in boiling salted water until tender, according to package directions;
drain well. Mix all remaining ingredients, except Parmesan cheese
and extra sour cream, in a large bowl. Add noodles and bacon and
toss with two forks until well mixed. Turn into a deep 3-1/2 quart
buttered casserole. Cover and bake in a 350 degree oven for 30 to
40 minutes, or until heated through. Remove cover, sprinkle surface
with 1/4 cup Parmesan cheese, broil until golden. Serve remaining
Parmesan to sprinkle over each portion, and extra sour cream if you wish.
Note:
This dish may be prepared ahead of time and cooked just before serving.
SERVES:
12
Copyright 1972 The Junior
League of Little Rock, Inc. All rights reserved.
To purchase copies of Little
Rock Cooks, call the Junior League of Little Rock at (501)
666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217.
The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each
additional book). You may also purchase copies of any of the Junior
League of Little Rock cookbooks through their website.
The Junior League of Little
Rock, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women, and improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. Proceeds from the sale
of Little Rock Cooks support
the projects and programs of the Junior League of Little Rock, Inc.
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