At the end of September, we were going down to Saint George for one of Andie’s softball tournaments. I knew we wouldn’t have time to make Sunday dinner for the whole crew and so I asked Zac, my son, if he would do the honors. Zac likes to try new things just as much as I do. He has been cooking since he was a tween and he uses to make elaborate lunches for his sisters and their friends while I was at work in the summer.
This creamy, rich casserole will become your family’s favorite side dish! I had this recipe ready to go and waiting for the perfect day and thought this would be the day to share it with you. Perfect for Sunday!
3 chicken bouillon cubes
1/4 cup boiling water
1 can condensed cream of mushroom soup
1/2 cup chopped onion
1 small carton sliced mushrooms
2 Tablespoons Worcestershire sauce
2 Tablespoons poppy seeds
1 to 2 cloves garlic, minced
1/4 teaspoon hot chili sauce
2 cups of cottage cheese
2 cups sour cream
1 package (16 ounces) noodles, cooked and drained
1/4 cup shredded Parmesan cheese
- In a large bowl, dissolve bouillon in water. Add the seven ingredients; mix well, Stir in cottage cheese, sour cream and noodles, mix well.
- Pour into a greased 2 1/2 quart baking dish. Sprinkle with the Parmesan cheese and paprika. Cover and bake at 350 degrees for 45 minutes or until heated through.