Time 30m Yield 6 Number Of Ingredients 7 Steps:
Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot. Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.
Time 10m Number Of Ingredients 6 Steps:
Cook the noodles according to the packet instructions. After draining, mix the noodles with butter. Place the pasta on the plates (you will get 2-3 portions from this recipe). Crumble the cottage/farmer’s cheese onto the noodles. Cover it with sour cream. Sprinkle with sugar/sweetener. You may also add some cinnamon.
Time 25m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Parboil cabbage in water to cover for 10 minutes drain. Cook and drain noodles according to package directions; add the drained noodles and onion to cabbage. Cook until cabbage is tender. Season to taste with salt and pepper. Stir in cottage cheese and heat until the cheese melts and mixture is creamy. Serve. This is a meatless main dish or side dish.
Time 35m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Cook the noodles al dente and cool to room temperature. Place the cooked noodles into a bowl and toss with 1/2 cup of cottage cheese, milk, melted butter, chives, and garlic. Season this mixture with salt & pepper to taste. Spray an 8 x 8 inch baking dish with nonstick cooking spray lightly on the bottom and sides. Place the noodle mixture into this dish and top with the remaining cottage cheese spreading this evenly from end to end. Top this evenly with breadcrumbs and top this with paprika for color. Spray this lightly with some nonstick spray. Place this into a 400°F oven for 20 to 30 minutes.
