Noodle and cheese casserole
Instructions:
1 cup dairy sour cream, 1 pound farmer cheese, 1 tablespoon butter or margarine, 1/2 teaspoon salt, 1/4 cup dry bread crumbs, 1/4 teaspoon pepper, 12 ounces fresh lasagna noodles, 2 tablespoons butter or margarine, 4 egg yolks.
Cut lasagna noodles into diamond shapes, about 1 inch wide. Cook noodles in 3 quarts boiling water until tender, about 3 minutes; drain.Mix cheese, sour cream, egg yolks, salt and pepper in large bowl; gently stir in cooked noodles.Preheat oven to 375 degrees F. Grease 2-quart shallow casserole with 2 tablespoons butter; sprinkle with bread crumbs. Pour noodle mixture into casserole; dot with 1 tablespoon butter. Bake uncovered until hot, 25 to 30 minutes. Enjoy Noodle and cheese casserole!
Cut lasagna noodles into diamond shapes, about 1 inch wide. Cook noodles in 3 quarts boiling water until tender, about 3 minutes; drain.Mix cheese, sour cream, egg yolks, salt and pepper in large bowl; gently stir in cooked noodles.Preheat oven to 375 degrees F. Grease 2-quart shallow casserole with 2 tablespoons butter; sprinkle with bread crumbs. Pour noodle mixture into casserole; dot with 1 tablespoon butter. Bake uncovered until hot, 25 to 30 minutes. Enjoy Noodle and cheese casserole!