Cottage Cheese Noodle Casserole

Cottage Cheese Noodle Casserole

Credit: Marika’s Kitchen


  • 12 oz. Manischewitz Fine Egg Noodles
  • 1 medium Onion diced
  • 2 Tbsp. olive oil
  • 24-32 oz. Cottage Cheese
  • 24-32 oz. Sour Cream
  • 1-2 tsp salt


  • 2 cups Corn Flakes (crushed)
  • 1 oz. Butter
  • 1 Tbsp. olive oil


  1. Boil noodles in salty water for half time indicated on package. Approx. 2 minutes. (add 1 Tbsp. salt and a dash of olive oil to water for boiling noodles; this is not listed in ingredients)
  2. Strain noodles and run cold water through it to cool. Drain excess water and set noodles aside.
  3. Sauté diced onions in 2 Tbsp. olive oil until translucent.
  4. Mix noodles, sautéed onions, cottage cheese, sour cream and 1- 2 tsp. salt and mix well.
  5. Spread noodle mixture into a 9 x 13” casserole dish.
  6. Measure 2 cups of corn flakes into a large zip lock bag. Remove excess air, seal and crush corn flakes. I use a rolling pin.
  7. Melt 1 oz. butter and 1 Tbsp. oil and add crushed cornflakes and toast slightly. Set aside.
  8. Sprinkle toasted corn flake crumbs evenly over the top.
  9. Bake at 350 degrees for approximately 50 minutes.
  10. Let sit a few minutes before serving.

    This is a great side dish for potlucks and BBQs!

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