| |
|
| |
|
What You Need:
(To Serve: 8)
|
|
|
|
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
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
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.
|
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.
|
3. Preheat the oven to 350°. With a pastry brush, lightly coat the bottom and sides of a 1½ - to 2-quartbaking dish with 1 tablespoon of the butter.
|
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.
|
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.
|
6. Bake in the center of the oven for about 30 minutes, or until the crumbs are golden brown. Serve at once.
|
|
|
|
|
|
|
