Noodles Continental

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We really enjoy noodles as a sidedish; such a nice change from potatoes. This recipe comes from an old Pillsbury Family cookbook; creamy and delicious. A nice accompaniment to just about any entree or a great vegetarian main dish.

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Ingredients [?]

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  • add   2 teaspoons Worcestershire sauce
  • add   2 tablespoons butter
  • add   1 clove garlic
  • add   1 (4 ounce) can mushroom stems and pieces
  • add   1/4 cup chopped pimiento
  • add   1/2 cup grated parmesan cheese
  • add   1/8 teaspoon pepper
  • add   1/2 teaspoon salt
  • add   8 ounces medium egg noodles
  • add   1/4 cup chopped onions
  • add   1 cup sour cream
  • add   2 eggs
  • add   1 dash hot pepper sauce
  • add   1 cup large-curd cottage cheese


  1. Preheat oven to 350 degrees.
  2. Cook noodles following directions on package.
  3. Rinse in cold water; drain In a large skillet, saute onions and mushroom pieces in butter.
  4. Combine with beaten eggs, cottage cheese, sour cream, pimiento, garlic, Worcestershire sauce, salt, pepper, hot sauce, 1/4 cup Parmesan cheese and egg noodles.
  5. Turn into a greased 1 1/2 quart casserole; sprinkle with remaining 1/4 cup of cheese.
  6. Place casserole in a pan containing 1 inch of hot water.
  7. Bake for 30 minutes or until hot and a delicate, golden brown.