This recipe reminds me of something from my childhood that I’ve tried to recreate without any luck. I’m one of those people who loves cottage cheese and can eat it in almost any way imaginable.
I like that this recipe is typed. It reminds me of my mother’s electric typewriter that I grew up using (yes, I just dated how old I am). There’s something about the whir of the typewriter and clacking of the hammer against the paper which makes me smile. The good ol’ days!
The recipe instructions are straight to the point and easy to follow. Since the ingredients are all common, this makes for a quick meal during the week. You could even prepare this the night before and refrigerate, then pop into the oven the next day.
Noodle & Cottage Cheese Bake
8 oz. egg noodles
1/4 cup chopped onion
3 Tablespoons flour
2 cups milk
1/4 cup oleo (or butter)
1/4 cup chopped green pepper
2 teaspoons salt
1/2 teaspoon celery seed
2 cups cottage cheese
Cook noodles, drain. Cook onion & green pepper in oleo for 3 minutes. Stir in flour, salt & celery seed, milk & then the cottage cheese. Sprinkle with paprika and bake in casserole 40-50 minutes.
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