Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Onion | 1 medium (110g) | 44 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 ounces dry noodles
- 2 tablespoons vegetable oil
- 1½ cups sour cream
- ⅓ cup all-purpose flour
- 1½ cups cottage cheese
- 4 green onions minced
- 2 celery stalks finely chopped and sautéed in butter
- ½ teaspoon caraway seeds
- 1 teaspoon dill weed
- ¼ teaspoon thyme
- 2 cups shredded cheddar cheese
Directions
Cook noodles in boiling water until just tender.
Drain and toss with vegetable oil.
Sauté celery.
Combine sour cream and flour in a large bowl mixing well.
Stir in cottage cheese, celery, green onions and spices of your choice.
Fold noodles into mixture until well combined.
Lightly spray the inside of a 2-quart casserole dish with non stick cooking spray.
Pour in noodle mixture then sprinkle top with cheese and cook at 350 for 35 minutes.
Uncover and allow to cook 5 minutes longer.
Remove from heat and let sit until bubbling subsides.