Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This was a family favorite growing up. It is very simple and is not as heavy as American macaroni and cheese.

Recipe Summary

prep:
10 mins
cook:
31 mins
total:
41 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.

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  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.

  • Mix Monterey Jack cheese, cottage cheese, eggs, and salt together in bowl. Pour half into another bowl. Add parsley to 1 of the bowls.

  • Spread half of the egg noodles into the prepared baking pan; pour in cheese and parsley mixture. Add remaining egg noodles; top with remaining cheese mixture. Dot with remaining 1 teaspoon butter.

  • Bake in the preheated oven until top is golden brown and bubbly, about 20 minutes. Cut into squares.

Nutrition Facts

270 calories; protein 17.7g; carbohydrates 14.8g; fat 15.5g; cholesterol 87.7mg; sodium 472.7mg. Full Nutrition
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