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Egg Noodle - And - Cottage - Cheese Casserole
(Lokshyna, Zapechena Z Syrom)
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| What You Need: |
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8 slices lean bacon
3 cups cooked and drained egg noodles, or a good commercial variety
1½ teaspoons salt
2 cups large-curd cottage cheese
2 eggs
¼ cup heavy cream
4 tablespoons unsalted butter
½ cup fine dry bread crumbs
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| How To Cook: |
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1. Fry the bacon in a 10- to 12-inch skillet until brown and crisp. Crumble it coarsely and combine it with its fat in a large mixing bowl.
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2. Add the cooked noodles, sprinkle with ½ teaspoon of the salt, and with two forks, toss together thoroughly. Place the cheese in a separate mixing bowl and beat in the eggs, the cream and the remaining teaspoon of salt.
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3. Preheat the oven to 350°F. With a pastry brush, lightly coat the bottom and sides of a 1½ - to 2-quartbaking dish with 1 tablespoon of the butter.
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4. Spread a layer of the noodles in the bottom of the dish. Top with half the cheese mixture, then repeat the layers, ending with a layer of noodles.
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5. Melt the remaining 3 tablespoons of butter in a 10- to 12-inch skillet. Off the heat, stir the bread crumbs into the melted butter, then scatter the buttered crumbs over the top of the noodles.
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6. Bake in the center of the oven for about 30 minutes, or until the crumbs are golden brown. Serve at once.
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