1 lb. Brussels sprouts
Boiling salted water
6 oz. (about 3 c.) med. egg noodles
2 med. onion, finely chopped
1/4 c. butter
1 clove garlic, minced or pressed
1 tsp. paprika
1/2 tsp. each salt and caraway seeds
1 c. each sour cream and small curd cottage cheese
1 c. soft bread crumbs
Trim stem ends and any discolored leaves from Brussels sprouts. Cut in "X" into stem end of each. Cook in about 1 inch of boiling salted water, uncovered, 4 minutes, then covered until almost tender, about 3 minutes (or, if you prefer, steam, covered, over boiling water until almost tender, about 8 minutes). Drain.
Meanwhile, cook noodles in boiling salted water according to package directions. Drain well; rinse with hot water.
Cook onions in 2 tablespoons of the butter in a large frying pan until transparent and beginning to brown. Remove from heat. Blend in garlic, paprika, salt, caraway seeds, sour cream and cottage cheese. Fold in noodles and Brussels sprouts.
Spread mixture in a buttered 2-quart casserole. Mix bread crumbs with remaining 2 tablespoons butter, melted; sprinkle evenly over Brussels sprouts mixture.
Bake, uncovered at 375 degree until crumbs brown and casserole is heated through, 25 to 30 minutes.
Satisfying as a meatless main dish, this casserole tastes good with a crusty rye bread, beer (if you like) and an apple dessert. You might also serve it as a side dish with roast pork or pork chops.
Preparation time: about 25 minutes. Oven temperature: 375 degrees. Baking time: 25 to 30 minutes.
