When we were kids, my mother used to make what she called " Noodle Kugel". Although it is traditionally served in the Jewish home as a side dish, mom used to serve it as a main dish. I am sure her recipe is altered from the traditional style, but none the less it was a favorite dish of mine and my sister's.
12 oz pkg of extra wide dried egg noodles
3 T butter, melted, plus 1 T for topping
8 oz sour cream
small container of cottage cheese
3 eggs beaten
salt and pepper to taste
Cook and drain the egg noodles. Put them in a bowl and drizzle the butter over the noodles.
In another bowl mix together the sour cream, cottage cheese and eggs.( and a little salt and pepper)
In a greased round casserole dish, place a layer of noodles, then a layer of the cheese mixture( you can not spread it, so it's more dropping dollops ), continue , ending with a layer of noodles. Drizzle the last tablespoon of butter over the top of the noodles and place in a 350 degree oven for 35 minutes with the lid on( use foil if no lid is available), then 10 minutes with the lid off, which allows the top to crisp up and turn a golden brown.
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