Noodle and cheese casserole PDF Print E-mail

Noodle and Cheese Casserole
(Lazanki s Tvorogom i Smetanoi ? Russia)
(Lokshyna, Zapechena z Syrom ? Ukraine)

12 ounces fresh lasagna noodles
1 pound farmer cheese
1 cup dairy sour cream
4 egg yolks
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1/4 cup dry bread crumbs
1 tablespoon butter or margarine

Cut lasagna noodles into diamond shapes, about 1 inch wide. Cook noodles in 3 quarts boiling water until tender, about 3 minutes; drain.

Mix cheese, sour cream, egg yolks, salt and pepper in large bowl; gently stir in cooked noodles.

Preheat oven to 375 degrees F. Grease 2-quart shallow casserole with 2 tablespoons butter; sprinkle with bread crumbs. Pour noodle mixture into casserole; dot with 1 tablespoon butter. Bake uncovered until hot, 25 to 30 minutes.

Yields 6 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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