Grandma Scherer's Noodles

     So many years have passed since I've made this creamy dish, but today was the day. Grandma called them Cheese Noodles, but that makes me think 'cheddar', like Mac & Cheese. This dish will likely be something entirely new to you, and once you try it, you'll make it again and again because it's not only delicious, but such a versatile dish. It makes a great breakfast/brunch casserole, but it's just as good for lunch or dinner, or as a side dish. Fresh berries are an amazing accompaniment. In fact, with sugared berries or a fruit compote ladled over the top, you could call it dessert!

     This particular great-grandmother came from a town on the Danube called Cheb, but according to Mom, came up with this recipe after immigrating to dairy country in Ohio. It was there she married my great-grandfather, and they moved to North Florida. She was an amazing cook, but never seemed to enjoy the process much - at least not in my memory - except when we were sitting in her kitchen, watching her make crepe-like pancakes, one at a time, and we were eating them as fast as she could make them. Enjoy her original noodle recipe. And if you have any leftovers, do not miss the treat of sizzling them up in a skillet the next morning, and serving them with jam - scrumptious!

PROMISED LAND NOODLES

5oz (or as close as you can get) pkg egg noodles
3 eggs, beaten
1 lb cottage cheese (500g)
1 c sour cream (8oz carton)
1/4 c sugar
dash salt
3/4 c milk

Preheat oven to 350F. In salted water, boil a until tender. Rinse in hot, clear water and drain. Pour remaining ingr into ungreased baking dish. Stir in noodles. Judge thickness and add up to 1/4 c milk if needed. (Comes with experience - I just followed the above quantities and it came out great.) Sprinkle heavily with sugar for  a crusty brown top. It's ready when it's fairly firm - takes about an hour in a 13x9x2 pan.

By the way, if you want to be ready for the weekend guests, just let the noodles cool then mix the ingredients together in a large zip-lock bag and refrigerate for up to 3 days. Saturday morning, just pour it into your baking pan and it's cooking while you're dressing. Easy!