- 1 pound fresh Brussels sprouts, quartered
- 2 medium onions, finely chopped
- 4 tablespoons butter or margarine, divided
- 1 cup sour cream
- 1 cup small curd cottage cheese
- 1 garlic clove, minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon caraway seeds
- 3 cups medium egg noodles, cooked and drained
- 1 cup soft bread crumbs
- Place the Brussels sprouts and a small amount of water in a saucepan; cover and cook until tender. meanwhile, in a skillet, saute onions in 2 tablespoons butter until golden brown. Remove from the heat; stir in the sour cream, cottage cheese, garlic, paprika, salt and caraway. Drain sprouts; add to onion mixture with noodles. Spread into a greased shallow 2-qt. baking dish. Melt remaining butter and toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, at 375 degrees F for 20-25 minutes or until golden brown.