Wednesday is Recipe Day at CookingManager.Com
This is one of my favorite comfort foods from childhood. A variation on traditional Jewish dairy noodle kugel, my Americanized mother simply called it cottage cheese and noodles. She usually served it on Thursdays, one of her two days for dairy meals.
When I married, she included Cottage Cheese and Noodles along with her baking mix recipe. I’ll share more of her recipes in the coming weeks.
I copied the ingredients as they appear, but for some reason she forgot to mention poppy seed. Don’t skip it. It makes this noodle casserole stand out from the rest.
3 cups boiled noodles*
1.5 cups cottage cheese (may use part yogurt)
1/2 teaspoon salt
2 tablespoons poppy seed
*Measure the noodles raw. She used traditional kosher egg noodles, shaped like wavy ribbons.
Mix ingredients and turn into a buttered ring dish (or another shape of baking dish ). Bake at 375° (180°) for 30 minutes, until noodles are brown on top.
Serves 4. Delicious the next day too, even cold.
Tip: Keep poppy seed in the freezer so it won’t get buggy.
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