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Recipe
Creamy Noodle Casserole Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1007g | |
| Calories 2333 | |
| Calories from Fat 1081 | 46% |
| Total Fat 123.33g | 154% |
| Saturated Fat 53.7g | 215% |
| Trans Fat 0.84g | |
| Cholesterol 433mg | 144% |
| Sodium 1617mg | 67% |
| Potassium 1397mg | 40% |
| Total Carbs 216.14g | 58% |
| Dietary Fiber 8.6g | 29% |
| Sugars 29.04g | 19% |
| Protein 90.64g | 145% |
Ingredients Convert Measures
- 8 ounce dry noodles
- 2 Tbsp. vegetable oil
- 1 1/2 c. lowfat sour cream, light or possibly regular
- 1/3 c. all-purpose flour
- 1 1/2 c. cottage cheese, light or possibly regular
- 4 x green onions, chopped
- 1 x -2 celery stalks, finely minced and sauteed in extra virgin olive oil or possibly butter till
- tender
- Shredded cheddar cheese, light or possibly regular
Directions
- OPTIONAL SPICES: Caraway seeds (go very lightly unless you are a big fan of these), dill weed, thyme
- Cook noodles in boiling water till just tender. Drain and toss with vegetable oil. Saute/fry celery.
- Combine lowfat sour cream and flour in a large bowl, mixing well. Stir in cottage cheese, celery, green onions, and spices of your choice (salt to taste). Fold noodles into mix till well combined.
- Lightly spray the inside of a 2-quart. casserole dish with a non-stick product.
- Pour in noodle mix. Sprinkle top with shredded cheddar (amount is up to you). Cover and cook at 350 degrees for 35 min. Uncover and allow to cook 5 more min. Remove from oven and let sit till bubbling subsides.
