Recipe#6572

Title: Brussels Sprouts Noodles

From: KindKari@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Creamy Brussels Sprouts and Noodles 
 Date: 4 Dec 1998 07:35:38 -0700 
 Message-ID: <3ee1849d.36669ae3@aol.com> 

1 pound fresh Brussels sprouts, quartered
 2 medium onions, finely chopped
 4 tablespoons butter or margarine, divided
 1 cup sour cream
 1 cup small-curd cottage cheese
 1 clove garlic, minced
 1 teaspoon paprika
 1/2 teaspoon salt
 1/4 teaspoon caraway seeds
 3 cups medium egg noodles, cooked and drained
 1 cup soft bread crumbs
 Place the Brussels sprouts and a small amount of water in a saucepan;
 cover and cook until tender. Meanwhile, in a skillet, saute onions
 in 2 tablespoons butter until golden brown. Remove from the heat;
 stir in the sour cream, cottage cheese, garlic, paprika, salt, and
 caraway seeds. Drain sprouts; add to onion mixture with noodles.
 Spread into a greased shallow 2-quart baking dish. Melt remaining
 butter and toss with bread crumbs. Sprinkle over casserole. Bake,
 uncovered, at 375 degrees, for 20 to 25 minutes or until golden
 brown.