What a great combination cheese and noodles. Comfort food like no other. This dish however is very different from a mac and cheese. Much, Much lighter. The key is the thinnest noodle you can find. I usually can find a very fine noodle in the Jewish section on International isle of the grocery store. If not there, a angel hair pasta will work. Also, it is ok to substitute the cheeses with what you have on hand. This is one of those recipes that many combinations would work well.
Recipe follows:
1lb. fine egg noodle
1 cup sour cream
1 cup ricotta Cheese
1 half grated yellow onion
1 teaspoon hot sauce
1 teaspoon kosher salt
1/2 teaspoon white pepper (looks better in this dish, but if you don't have it on hand use black)
1/2 cup parmasean cheese
3/4 cup panko bread crumbs
Direction:
Cook noodles by package directions.
Combine sour cream, ricotta cheese, onion, hot sauce, salt and pepper. Taste for seasonings. Sour cream commands alot of salt.
Add cooked noodles to mixture.
Spray casserole dish with cooking spray and add mixture. Top with parmasean cheese and then panko bread crumbs.
Bake in a 350 degree oven for 20-25 minutes or until golden brown.
This will come out of the oven with a wonderful crunchy top and so light and fluffy inside.
Enjoy!!!
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