Casserole Marie Blanche
Casserole Marie Blanche: egg noodles tossed with full-fat cottage cheese, sour cream and chives, dotted with butter and baked until golden. A meatless side dish linked to Jackie Kennedy. Serves 6.
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Ingredients
- 1 pound egg noodles cooked in salted boiling water according to the package directions, then drained well
- 1 1/2 cups full-fat cottage cheese small-curd gives the best texture; low-fat is less creamy
- 1 1/2 cups sour cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup fresh chives chopped; other herbs also work
- 1 tablespoon butter to grease the dish and to scatter over the top in small pieces
Instructions
- Preheat the oven to 350°F and grease a 3-quart casserole dish or a 9x13-inch baking dish with butter.
- Cook the egg noodles in a large pot of salted boiling water according to the package directions, until just tender. Drain them well so no extra water thins the sauce.
- Combine the drained noodles with the cottage cheese, sour cream, salt, pepper and chives. Transfer the mixture to the prepared dish. Cut the butter into small pieces and scatter them over the top.
- Bake until the noodles just begin to brown, about 30 minutes. The casserole should be hot and bubbling around the sides, with the center at 165°F on a food thermometer.
- Let the casserole sit for a minute or two before serving, so it firms up enough to hold its shape on the plate. Serve it right away.
Notes
Leftovers: refrigerate within 2 hours, eat within 3 to 4 days. Add a splash of milk and reheat covered to 165°F. Freezing is not recommended for quality.
Nutrition
Serving: 1servingCalories: 478kcalCarbohydrates: 58.7gProtein: 18.5gFat: 18.9gSodium: 628mgFiber: 2.6gSugar: 4.9g