Nana Sally’s Noodle Casserole

Directions

1 Preheat oven to 350°.

2 Using a paper towel; grease an 11 x 7 x 1.5 (2 quart) glass baking dish with 1/2 Tblsp softened butter.

3 Fill a 5.5 quart pot 3/4 full with water, add 2 tsp kosher salt & bring to a boil over high heat.

4 Add noodles, partially cover, return to a boil & cook noodles for only 3 minutes (see Tip# 1). Drain & return to pot.

5 Add 4 Tblsp butter to noodles, allow to fully melt & then stir.

6 Stir into noodles, one by one, in this order (see Tip# 2); cottage cheese, 1/2 the sour cream (8 oz) and then the milk. Add salt & eggs. Stir gently till well mixed.

7 Fold mixture into greased baking dish, making sure you get all the liquid (a rubber spatula can help with this). Even out & level the top with the back of a spoon.

8 Add the remaining 8 oz of sour cream (in small dollops). Then spread it out like a frosting all over the top.

9 Add cornflake crumbs. Spread & level off with your hands. Dot evenly with bits of butter. Bake for 1 hour on middle oven rack.

10 Leave on middle oven rack, turn on broiler & cook for 1 to 2 minutes just to give it a quick browning. Keep your eye on it so it won't burn. Then cool on a wire rack for 15 minutes.

11 Cut into squares using a very sharp knife.

12 Serve while it's still hot. Top each serving with a little salt & a dollop of sour cream. Cover & refrigerate or freeze any leftovers. See Tip# 3 for reheating instructions.

Tips & Suggestions

1 You want to undercook the noodles as they will finish cooking in the oven.

2 It's important to add all the cold ingredients before adding the eggs. Otherwise the eggs will start to cook like scrambled eggs.

3 To reheat; defrost or remove casserole from frig. Preheat oven to 375°. Place individual squares in a baking dish & cut each square in half. Bake 22 to 28 minutes till completely hot. Remove to serving plate, add a little salt, a dollop of sour cream & serve.