1 bag (12 oz.) wide egg noodles (regular white or whole wheat)
4 tablespoons butter + 1 tablespoon for greasing casserole dish
1 ½ cups finely chopped onion
4 large garlic cloves, very finely minced
2 ½ cups Daisy Cottage Cheese
1 2/3 cups Daisy Sour Cream
4 large eggs, lightly beaten
1/8 – ¼ teaspoon Tabasco sauce
1 ½ teaspoons Worcestershire sauce
¼ teaspoon ground black pepper
½ teaspoon salt
2 tablespoons grated Parmesan cheese
1 tablespoon finely minced chives
Heat oven to 350°F. Grease a 9×13-inch glass baking dish with 1 tablespoon butter. Cook noodles about 3-5 minutes less than package directions indicate (they’ll cook more in oven). Drain and set aside.
In a very large 12-inch skillet over medium-high heat, heat 4 tablespoons butter until melted and hot. Add onion and cook 3 minutes, then add garlic and continue cooking, stirring frequently, until lightly caramelized, about 6-8 minutes.
In a large bowl, mix cottage cheese, sour cream and beaten eggs. Add tabasco sauce, Worcestershire sauce, pepper and salt. Stir until all blended. Add cooked noodles and onion-garlic mixture. Mix lightly until blended. Spread in glass baking dish and sprinkle with Parmesan cheese and chives. Bake until crusty, browned/golden on top and heated throughout, about 35 to 40 minutes. Makes 8-12 servings.
Recipe inspiration at DaisyBrand.com and adapted by culinary nutritionist dietitian Kim Galeaz, RDN CD