Description

A favorite creamy side dish that features fideo noodles and a sauce composed of sour cream and protein-rich cottage cheese. Easy to prepare, great for potlucks, and a favorite of even the pickiest of eaters!

Ingredients

Scale

8 cups water
2 tablespoons chicken bouillon powder
7 ounces fideo noodles
8 ounces cottage cheese
8 ounces sour cream
1/2 teaspoon garlic powder
1/4 teaspoon ground white pepper
1 small onion, finely diced
4 green onions, thinly sliced both white and green parts

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Instructions

Preheat the oven to 350°F. Lightly oil a ceramic, glass, or metal 1-1/2 quart baking dish (about 8″ or 9″ square).
Heat water in a medium saucepan. Add the chicken boullion powder to the water and bring to a boil.
If using fideo coils, break into pieces. Add noodles to boiling water and turn heat down so water is simmering. Stir to distribute the noodles. Simmer for 9 minutes or until noodles are al dente.
Meanwhile, process sour cream and cottage cheese in a blender until there are no curds remaining and the mixture is smooth.
In a mixing bowl, combine the sour cream and cottage cheese mixture with the diced onions, green onions, garlic powder, and white pepper. Stir until ingredients are all combined.
When the noodles are cooked, reserve 1/2 cup of the cooking liquid and set aside to thin the sauce as needed.
Drain the noodles through a fine strainer. Add the cooked noodles to the creamy mixture in the bowl and carefully stir to combine.
If the noodles seem to need more liquid to be fully coated with sauce, add the reserved broth, a tablespoon at a time until the mixture is creamy but not swimming in liquid.
Taste to makes sure seasoning is correct. Add 1/2 teaspoon of salt if needed.
Transfer noodles to the prepared baking dish.
Bake at 350°F for 30 minutes or until firm.
Serve warm.

Notes

If preparing this recipe ahead, don’t preheat the oven and refrigerate after step 10. When ready to bake, preheat the oven to 350°F and bake for 35-40 minutes.

This recipe can easily be a vegetarian dish. Substitute vegetable bouillon (Knorr makes one I really like), or the Better Than Boullion base. If using the Better Than Boullion base, start with 1-1/2 tablespoons of the base in the water as it tends to taste stronger than the bouillon powder. You may need to bump up the garlic powder and salt once everything is combined to your liking.

Nutrition

Serving Size: 1 cup