1
cheese. Bake 45 minutes.
Martha:
This is another oldie but goodie that I found in a booklet put out by
Mid-American Farms. I have no idea what
the date of this booklet might be but I do know that it's full of delicious
knows me by now and know that I have to make changes in just about everything I
cook. This was no exception. First, I've not been able to find
Mid-American Farms so I had to use another brand. I decided to eliminate the Parmesan and
American cheeses and instead use 2 1/2 cups of Colby cheese which gives it a
nice texture - stringy. And finally,
while picking up a bag of chips I spotted a bag of Onion Rings and decided to
use that instead of the chips. I have no
doubt that this dish is delicious whether you use my recipe or theirs. This was a great hit with my food testers
too.
Lillian: This is how we used to make things, very tasty and filling and, yet, it was from items that we had in the pantry or refrigerator. I loved it when the canned soups came out and made it much easier than cooking and stirring the sauces that we made back then. As always, great recipe, Martha.
Food
Tester Carol: One taste was enough to
captivate us and take us back to our favorite foods of years past! We couldn't stop eating it as though we were
the Very Hungry Caterpillar! Small
pieces of chicken rest atop egg noodles in a creamy sauce made with soup,
cottage cheese, cheese and a touch of onion.
You might say it's tangy but I think it's better than tangy, like going
several steps beyond tangy. The onion
spreads its flavor throughout the sauce.
The crunch topping with a final hint of onion leads a playful feel to
the recipe. This is the kind of meal
that lingers in your memory and that your family will request over and over.
