I love a good side dish. You know, those sides that can take an average dinner of chicken breasts thrown on the George Foreman from good to, well, great. I like a side dish that is hearty, that helps stretch a meal (because come on, guys, you have to eat more than just meat, right?) and, most importantly, takes very little time, effort, and crazy ingredients to make. Luckily, this mushroom noodle bake has only 5 ingredients, takes just a few minutes to throw together before popping it in the oven, and pairs well with literally any meat dish. And hey, if you’re not a carnivore, it actually makes a pretty great vegetarian casserole option, too!
You’ll want to start by cooking a package of your favorite egg-type noodles. When they’re done, you’ll drain them normally.
While the noodles cook, as you stir them occasionally, you’ll start combining your other ingredients in a separate dish. For this casserole, you’ll want to add in a carton (about 12 ounces) of cottage cheese, 1/2 a cup of sour cream, 2 eggs, and 1 1/4 teaspoons of salt.
Also add one drained can of mushrooms. You can, alternatively, use fresh mushrooms, but the canned ones work very well for this. If you’d like, this is a really easy recipe to double or even triple, so make enough for however many you’d like to serve. I typically double it to serve a family of 6 with leftovers for lunch (so, around 8 servings).
One of the things that makes this recipe so special to me is that it’s a traditional family recipe– one that came handwritten on a card from my grandfather’s recipe boxes. What’s even funnier about the recipe is that it’s in my grandmother’s handwriting, but she hates mushrooms, so honestly, I’m not sure the true origin of the recipe, other than that it’s a family one.
You can top the dish with Italian seasoned breadcrumbs, if you’d like. Then, bake the dish at 350 for about 25 minutes, until it’s nice and bubbly.
- 1 Carton (12 oz) cottage cheese
- 1/2 Cup sour cream
- 2 eggs
- 1 Can mushroom pieces
- 1 package egg noodles, cooked
- 1 1/4 teaspoon salt
- Italian Seasoned Breadcrumbs to top (optional)
- Combine ingredients in a casserole dish, then stir in noodles.
- If desired, top with Italian seasoned breadcrumbs.
- Bake at 350 for 25 minutes until nice and bubbly.
I just love a good, classic family dish, and I love that it’s so easy. Trust me, if you have a busy schedule, this is definitely one to work into the rotation. It’s creamy and it’s hardy, and that will help make dinner stretch.
What’s your favorite side dish for weeknights? Let me know in the comments below!
Looking for more easy weeknight recipes? Try these Mississippi Mud Cheesy Potatoes or Texas Style Potatoes.
I like the addition of the cottage cheese, nice touch! I am definitely going to make this. I wonder if this would taste good with a little tuna as well. Glad I found your blog on The Wednesday Roundup!
I bet it would definitely be good with some Tuna added, plus that would turn it into a great dinner option! I’ll have to try that. Thanks for the great idea!
I love that you captured an old family recipe (even if you’re not certain of it’s origin)! I’ve been trying to write down all of my mom’s recipes recently, which is challenging since she is a true chef in the sense that she follows no recipes of her own…a bit of this and a pinch of that…! Thankyou for sharing on #HomeMattersParty!
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