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    Creamy Brussels Sprouts and Noodles

    Source of Recipe


    1 pound fresh Brussels sprouts, quartered
    2 medium onions, finely chopped
    4 tablespoons butter or margarine, divided
    1 cup sour cream
    1 cup small-curd cottage cheese
    1 clove garlic, minced
    1 teaspoon paprika
    1/2 teaspoon salt
    1/4 teaspoon caraway seeds
    3 cups medium egg noodles, cooked and drained
    1 cup soft bread crumbs

    Place the Brussels sprouts and a small amount of water in a saucepan;
    cover and cook until tender. Meanwhile, in a skillet, saute onions
    in 2 tablespoons butter until golden brown. Remove from the heat;
    stir in the sour cream, cottage cheese, garlic, paprika, salt, and
    caraway seeds. Drain sprouts; add to onion mixture with noodles.
    Spread into a greased shallow 2-quart baking dish. Melt remaining
    butter and toss with bread crumbs. Sprinkle over casserole. Bake,
    uncovered, at 375 degrees, for 20 to 25 minutes or until golden




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