Ingredients:
1 lb fresh Brussels sprouts, quartered
2 medium onions, finely chopped
4 tablespoons butter, divided
1 cup sour cream
1 cup small curd cottage cheese
1 clove garlic, minced
1 teaspoon paprika
1/2 teaspoon salt
1/4-1/2 teaspoon caraway seeds
3 cups medium egg noodles, cooked and drained
1 cup soft breadcrumbs
Directions:
set oven to 375 degrees.
Butter a 2-qt. baking dish.
Place brussels sprouts and a small amount of water in a saucepan; cover and cook until tender.
Meanwhile, in a skillet, saute onions in 2 tbsp. butter until golden brown.
Remove from the heat; stir in sour cream, cottage cheese, garlic, paprika, salt and caraway.
Drain sprouts; add to onion mixture with noodles.
Spread into a greased dish.
Melt remaining butter and toss with breadcrumbs.
Sprinkle over casserole.
Bake uncovered for 20-25 mins, or until golden brown.
Servings: 6-8
Time preparation: 25 min.
Time total: 45 min.