Crunchy Noodle Casserole

Crunchy Noodle Casserole

Ingredients:

12 oz. Manischewitz Fine Egg Noodles

1 medium Onion diced (approx. 2 cups or 11 0z)

2 Tbsp. Avocado Oil

16 oz. Cottage Cheese

16 oz. Sour Cream

1 ½ tsp salt

Topping:

2 cups Corn Flakes (crushed)

1 oz. Butter

1 Tbsp. Avocado Oil

1. Boil noodles in salty water for half time indicated on package. Approx. 2 minutes.

2. Strain noodles and run cold water to cool. Drain excess water and set noodles aside.

3. Dice onions and sauté in 2 Tbsp. oil until translucent.

4. Add sautéed onions to noodles.

5. Measure 2 cups of corn flakes into a large zip lock bag. Remove excess air, seal and crush corn flakes. I use a rolling pin.

6. Melt 1 oz. butter and 1 Tbsp. oil and add crushed cornflakes and toast slightly. Set aside.

7. In mixing bowl, mix noodles, sautéed onions, cottage cheese, sour cream and 1 ½ tsp. salt and mix well.

8. Spread noodle mixture into a 9 x 13 casserole dish.

9. Sprinkle toasted corn flake crumbs evenly over the top.

10. Bake at 350 degrees for approximately 50 minutes.

Let sit a few minutes before serving.

This is a great side dish for pot lucks and BBQs…

As always… ENJOY!!

everything you'll need...

I know I said 1 onion, but these are small. 

dice onions as fine as possible

sauté, being careful not to burn ;-)

Boil noodles in salty water. This salt is not in ingredient list.

strain 1/2 to 3/4 cooked noodles and run cold water through

toss sautéed onions onto noodles. 

Corn flakes! 

Crush into small crumbs

toss and slightly toast in melted butter/oil

Set aside for topping

Mix noodles, sautéed onions, sour cream, 

cottage cheese, and salt and stir 

fill casserole dish evenly

top with toasted corn flake crumbs and bake in 

350 degree oven for approximately 50 minutes.

YUM!! 

This calorie count is for a 4 oz. portion

Barbara’s Fantasmic Raspberry Yogurt Piskota

Piskota Ingredients:

5 eggs

5 Tbsp. sugar

5 heaping Hungarian Tbsp. flour (just under 1 cup)

¼ tsp. baking powder

Whipped Cream:

1 pint heavy whipping cream (16 oz.)

powder sugar to taste (1/3 cup)

Filling Ingredients:

1 bag trader joe’s frozen raspberries (12 oz.)

32 oz plain whole milk yogurt

7 Tbsp. sugar (1/3 cup)

4 tsp. Hungarian gelatin

Instructions:

Preheat oven to 425 degrees

Lightly butter, and dust spring-form pan with flour

In Bosch, mix 5 eggs and 5 Tbsp. sugar on high until fluffy.

Hand whisk in 5 heaping tablespoons flour and baking soda until smooth. Carefully as if folding in, whisking gently in one direction, only. Might want to dust flour in rather than dropping matted clumps.

Pour piskota batter into spring-form pan and bake till golden and toothpick inserted in center comes out dry. Approximately 7 to 8 minutes. Sides should begin releasing from pan.

Remove pan to cool. After a few minutes, help release sides from pan by gently running knife blade between piskota and sides of spring-form.

Remove sides, wash, dry and reattach when piskota has cooled completely. Will settle as it cools.

Whip heavy whipping cream with powdered sugar until firm peaks form, set aside.

In proper size pot, while cold, whisk together yogurt, 7 tbsp. sugar and 4 tsp. gelatin. Mix well.

Heat up on medium heat while stirring until sugar and gelatin melt but do not bring to a boil and do not heat to the point it curdles.

When heated through, remove from heat and stir in frozen raspberries till evenly incorporated. Add Whipped cream and mix that in till evenly incorporated also. Pour in spring-form pan over piskota and place in fridge for 3 to 4 hours before serving.

Can make night before event.

YUM!!!!!!!!!

Calibrating measurements through FaceTime... This is a Hungarian tablespoon measurement :-)

Note: For some reason, I can only view videos on computer. I haven't been able to access video clips through my iPhone when included in blog recipes.