Shared a video for his recipe I found on Facebook a while back. I got a Facebook memory of it last week and I had to share again saying I still hadn’t tried it….se I did.
Overall this is really simply except it’s not juicy enough to do the no-boil option for the noodles.
First you need to boil your noodles—I used jovial gluten free noodles. i used the whole package of 12 as I was making 4 layers. I placed three as the bottom layer on a greased pan.
For my bottom layer I used mashed potatoes—mine were made from scratch with a little butter and some sour cream, but you can use your favorite recipe or even instant. I made about 1/2 layer.
The potatoes are topped with a layer off noodles.
The next layer was cottage cheese, egg and Parmesan. I mixed 16 ounces of full fat cottage cheese, 1 egg, 1/2 cup parmesan.
The cottage cheese is topped with another layer of noodles.
I then added a layer of sauerkraut and mu herons. This was a fresh caraway kraut but you can use your favorite and vary amount to your liking. This was about 8 ounces. You don’t need to drain it perfectly because a little liquid in this dish is okay. i used a small can of sliced mushrooms and scattered those drained mushrooms on the sauerkraut.
Then we add the final layer of noodles. And cover with cheese of choice.
Bake at 375 for about 45 minutes
Let it rest and eat it!
Thanks so much for sharing at the What’s for Dinner party!! Hope to see you again tomorrow.