Ingredients for Creamy Sprouts And Noodles
- 1 pound Brussels sprouts
- 1 medium onion
- 4 tablespoons butter
- 1/2 cup sour cream
- 1/2 cup small curd cottage cheese
- 1 clove garlic
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon caraway seeds
- 1 cup cooked medium egg noodles
- 1/2 cup soft breadcrumbs
- 1/4 cup water
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How to Make Creamy Sprouts And Noodles
- Preheat oven to 375°F (190°C).
- Grease a 2-quart baking dish with 1 tablespoon of butter.
- In a medium saucepan, combine 1 pound Brussels sprouts (trimmed and halved) and 1/4 cup water. Cover and cook over medium heat until tender-crisp, about 8-10 minutes.
- While the sprouts cook, melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 medium onion (chopped) and cook until golden brown, about 5-7 minutes.
- Remove the skillet from heat. Stir in 1/2 cup sour cream, 1/2 cup cottage cheese, 1 clove garlic (minced), 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon caraway seeds.
- Drain the cooked Brussels sprouts.
- Add the drained sprouts and 1 cup cooked egg noodles to the onion mixture. Stir to combine.
- Pour the mixture into the prepared baking dish.
- Melt the remaining 1 tablespoon of butter. In a small bowl, combine the melted butter with 1/2 cup breadcrumbs.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake uncovered for 20-25 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
15g
Fat
57g
Carbs
12g
