3 pounds noodles
3 gallons boiling water
3 ounces salt
1 tablespoon vegetable oil (optional)
10 ounces margarine
6 ounces chopped onions
4 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
1/4 teaspoon garlic powder
1 1/4 quarts milk
4 ounces parmesan cheese, grated
40 ounces cottage cheese
2 1/2 cups sour cream
1 tablespoon paprika
8 ounces cheddar cheese, shredded
Servings: 50
1. Cook noodles according to directions on p. 369. Drain.
2. Sauté onions in margarine until tender.
3. Add flour and seasonings to onions, stirring constantly. Cook 5-10 minutes.
4. Add milk gradually to flour mixture, stirring constantly. Cook until thickened.
5. Add cheese, sour cream, and paprika to sauce. Combine hot noodles and sauce.
6. Scale pasta mixture into two 12x10x2-inch counter pans, 8 lb per pan. Sprinkle with cheese, 4 oz per pan.
Linguine or other pasta may be substituted for the noodles.
7. Bake at 350°F for approximately 30 minutes or until heated to 180°F.
3 gallons boiling water
3 ounces salt
1 tablespoon vegetable oil (optional)
10 ounces margarine
6 ounces chopped onions
4 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
1/4 teaspoon garlic powder
1 1/4 quarts milk
4 ounces parmesan cheese, grated
40 ounces cottage cheese
2 1/2 cups sour cream
1 tablespoon paprika
8 ounces cheddar cheese, shredded
Servings: 50
1. Cook noodles according to directions on p. 369. Drain.
2. Sauté onions in margarine until tender.
3. Add flour and seasonings to onions, stirring constantly. Cook 5-10 minutes.
4. Add milk gradually to flour mixture, stirring constantly. Cook until thickened.
5. Add cheese, sour cream, and paprika to sauce. Combine hot noodles and sauce.
6. Scale pasta mixture into two 12x10x2-inch counter pans, 8 lb per pan. Sprinkle with cheese, 4 oz per pan.
Linguine or other pasta may be substituted for the noodles.
7. Bake at 350°F for approximately 30 minutes or until heated to 180°F.
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