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Summer Noodles

(2 Votes)
SERVES
3
COOK TIME
10 Min

Here's a light and fast dish for when you don't feel like fussing. And there are no rules! Wanna add your favorite seasoning? Do it! Have some leftover vegetables? Throw 'em in! It's easy and delicious, and you can make it a little different each time.

What You'll Need

  • 1 pound egg noodles (wide, medium, or fine)
  • 1 cup (8 ounces) sour cream
  • 1 pound cottage cheese
  • Salt and pepper to taste

What to Do

  1. In a large pot of boiling water, cook the noodles until just tender. Drain and put into a large bowl.

  2. Add the sour cream, cottage cheese, salt, and pepper, and toss lightly to coat.


Notes

You can add chopped parsley and scallions, some Parmesan cheese, a dash of garlic powder, and/or dill or caraway seed and bake this at 325 degrees F. for 15 to 20 minutes to make it into a casserole. Or add lightly cooked broccoli, green beans, zucchini, or any other in-season vegetable. Do your own thing!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I grew up on this, but mom made it with elnow macaroni. We looked forward to it and had it almost every Friday night. We called is . . . Macaroni with Cottage chesse and sour cream. And evey one mixed their own. So no measuring. When I was in college, and it was dad's turn to cook, he twisted it up with egg noodles and garlic, then mixed it in the pot and served it warm. As Mr. Food would say . . . Mmmmmm, Sooooo Good!

I've made this for years but I saut onions in butter until golden brown and add them to cooked noodles and cottage cheese. I'm going to try adding sour cream too.

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