I've been making the same noodle and cheese casserole for ages and I'm at a
fork in the road. I'd like to make it more than a side dish.
I made a version adding a fine diced avocado. Turned out great with no
noticable difference in consistency, IF you're an avo fan. But it's still a
sidedish. http://tinypic.com/ftkozd.jpg
So I'm planning to add sauted chicken breast (medium dice) about 1/2 lbs.
worth (?) and about 1 cup of frozen artichoke hearts, and use a 3-quart
baking dish instead.
Question: The additions will spread the mixture kind of thin and I don't
want to alter the consistency (glue?) or flavor of the original mixture (I
think). So, up the original mixture amounts or add a cream of something?
Also, maybe add another vegetable?
I dunno. What do you suggest?
Here's the recipe of the casserole as it stands:
1 bag (12 oz.) extra-wide egg noodles
1 cup creamy cottage cheese
1 cup sour cream
6 oz. cream cheese (room temp)
1/3 cup shallots (fine mince)
1/4 tsp each salt and pepper
(I use white pepper to reduce specks)
1/2 cup Parmesan cheese
butter
Cook noodles in boiling salted water to al dente. Before or while cooking,
mix next 5 ingredients thoroughly in a large bowl. Drain noodles and fold
into mixture until evenly coated. Pour contents into a greased 2-quart
baking dish. Sprinkle parmesan cheese on top then dot with butter. Cook at
350 F. (pre-heated) for 30 minutes. Let cool to set or serve immediately.
Andy