Recipe - Chinese Italian Kugel

8 ounce Egg Noodles; (medium)
1 One half cup Cottage Cheese; (smallcurd)
8 ounce Sour Cream
1 cup Fresh Mushrooms; chopped
1 cup Cashew Nuts; halved
One half cup Scallions; chopped
2 tablespoon Dry Sherry
1 tablespoon Soy Sauce
2 Cloves Garlic; minced
1/8 teaspoon Ground Red Pepper
One half cup Grated Parmesan Cheese

Preheat oven to 350.

Cook noodles according to package directions. Drain well.

Combine cottage cheese and next 8 ingredients in a medium bowl; stir well.
Add cottage cheese mixture to noodle mixture; toss gently. Pour into
buttered 2quart casserole. Sprinkle with Parmesan cheese. Bake, uncovered,
for 25 minutes of until thoroughly heated.
Posted to JEWISHFOOD digest V97 #337 by lisamontag@juno.com (Lisa Montag)
on Dec 31, 1997