Jackie Kennedy's Cottage Cheese Casserole

44Min

6Servings

385Cal

EasyLevel

VegetarianKid friendlyvegetarian

#casserole#comfort_food#retro#easy_dinner

Equipment

large pot

colander

mixing spoon

2-quart casserole dish

oven

Ingredients

Main Ingredients

egg noodles (dry)

450 g

butter (room_temperature)

30 g

sour cream (full_fat)

240 ml

cottage cheese (full_fat)

240 g

fresh chives (chopped)

15 g

salt

5 g

black pepper (ground)

2 g

Instructions

Cook the egg noodles

Cook egg noodles according to package instructions until al dente.

8 mintimer 8 min

Prepare the noodle mixture

Drain noodles and return to pot. Add butter and stir until melted, then mix in sour cream, cottage cheese, and chopped chives.

3 min

Stir butter while noodles are still hot for even melting

Season the mixture

Season generously with salt and pepper to taste.

1 min

Taste and adjust seasoning - this is your last chance before baking

Transfer to baking dish

Pour the noodle mixture into a 2-quart casserole dish and spread evenly.

2 min

Bake the casserole

Bake at 175°C for 30 minutes or until the top is lightly browned.

30 min175°Ctimer 30 min

Check at 25 minutes - it may need the full 30 for proper browning

Original recipe

InstagramRecipe by @cookinwithcongress

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 2-3 minutes or oven 180°C for 10 minutes

Store covered in refrigerator. Reheat individual portions as needed. Freezes well - thaw overnight in fridge before reheating.

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