~Sent in by: Treva, NC
4 cups cooked wide egg noodles
1 can salmon, drained, bones and skin removed
1 jar (4.5 oz) slicedmushrooms, drained
1 jar (2 oz) diced pimientos, drained (I omitted these)
1 & 1/2 cups small-curd cotage cheese
1 & 1/2 cups (12 oz) sour cream
1/2 cup mayo
3 Tbsp. grated onion
1 garlic clove, minced
1 & 1/2 tsp. Worcestershire sauce
1 tsp. salt
1 cup (4 oz) shredded cheddar cheese
1/3 cup dry bread crumbs
2 Tbsp. butter
In a bowl, combine the noodles, salmon, mushrooms
and pimientos. Combine cottage cheese, sour cream,
mayo,onion, garlic, Worcestershire sauce and salt;
add to noodle mixture and mix well.
Stir in cheddar cheese.
Transfer to a greased 2 Qt. baking dish.
Toss bread crumbs and butter; sprinkle over the
casserole. Bake, uncovered, at 350 F for
30-35 minutes or until bubbly.
Yield: 4-6 servings.
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