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