Ingredients
1/2 lb cooked and drained noodles,
2/3 cup sour cream,
2/3 cup cottage cheese,
2 tbsp minced onion,
2 tbsp salt,
1/2 tsp powdered mustard, and
1/4 tsp white ground pepper.
Directions
INSTRUCTIONS Place: Cooked and drained noodles in a buttered 1 quart
casserole dish. Mix: Sour cream, cottage cheese, minced onion, salt,
powdered mustard, and white ground pepper. Mix the above with the
noodles in the casserole dish. Bake in a preheated 350 F. oven for
25 minutes. (The noodles on top should begin to brown.) To be a bit
more fancy, when the 25 minutes is over, pull the casserole out of
the oven, smear it with a bit of butter, and allow it to cook
another 5 to 10 minutes. To be even more fancy, sprinkle some
parmesan cheese on top of the butter before putting the casserole
back into the oven.
Servings: 6 servings
Polish Noodle Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish
The History of Recipes
It is possible to trace the history of meal recipes far back into history, at least as far back as pharonic Egypt, and maybe further still. However, sadly, these early records were just very simple pictorial instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to historians is a collection of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Later on, in Roman times around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main meal and afters, a style of dining still practiced today. He also tells us how the cooks of Roman times were skilled in the use of many different herbs, including a few you will know like basil, fennel and dill. As our culinary historical trip moves to more modern times we find some books which were published in the 14th Century : a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian curry that is familiar to us all today, but instead descriptions of the types of food on the tables of the nobility of that period. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cooking, including coriander, parsley, basil and rosemary. These new herbs and spices created an outbreak in books on cookery, most of which are kept safe in academic collections. By the arrival of the twentieth century, cookbooks are greatly in demand mostly as a result of more people being able to read, people having more leisure time and disposable income. The introduction of television gave us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Polish Noodle Casserole recipe.
