[recipe] Cheese and Noodle Casserole

[Guest guest]

When I found this recipe in one of Linda

McCartney's earlier cookbooks I knew I had

to make it. It needed a few changes to make

it taste right to me, like the addition of garlic

and using Romano cheese and basil. It is just

so good and pure comfort food.

 

Cheese and Noodle Casserole

 

1 package [16 oz.] noodles

1 cup sour cream

12 oz. cream cheese

8 Tbs. milk

2 Tbs. chopped chives

2 tsp. minced garlic

1 Tbs. chopped fresh herbs [ basil, oregano, marjoram, etc.]

2 Tbs. butter

1 Tbs. fresh chopped parsley

1/2 cup grated Romano or Parmesan cheese

 

Pre-heat oven to 350 degrees and boil noodles

in water until done, then drain. Mix together the

sour cream, cream cheese, milk, chives, garlic and

herbs of choice, then fold in the noodles until well

combined. Pour mixture into a greased casserole

dish. Dot top of casserole with butter and sprinkle

parsley and cheese over top evenly.

Bake uncovered for about 30 minutes.

Yield: 6 generous servings

 

Inspired by Linda McCartney's Home Cooking

pg. 93

If you haven't looked at Linda McCartney's cookbooks

before I encourage you to check them out soon.

The recipes are basic and simple, yet elegant and delcious.

Her earlier cookbooks are more lacto-ovo and her later

cookbooks reflect her shift towards a more vegan

approach to cooking, but all of them are wonderful.

 

~ PT ~

 

Every decision is liberating, even if it leads to disaster.

~ Elias Canetti