Method:Baking

1. Formula

1. 1 pound fresh Brussels sprouts, quartered
2. 2 medium onions, finely chopped
3. 4 tablespoons butter or margarine, divided
4. 1 cup sour cream
5. 1 cup small curd cottage cheese
6. 1 garlic clove, minced
7. 1 teaspoon paprika
8. 1/2 teaspoon salt
9. 1/4 teaspoon caraway seeds
10. 3 cups medium egg noodles, cooked and drained
11. 1 cup soft bread crumbs

2. Nutrition Information

• Calories: 380 kcal
• Carbohydrates: 39 g
• Dietary Fiber: 4 g
• Fat: 19 g
• Protein: 13 g
• Sugars: 5 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. 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.

4. Remark