Scallion Noodles Romanoff

• 3 tablespoons butter, divided (1/2)
• 1/2 cup panko crumbs
• 1 cup large curd cottage cheese
• 1 1/4 cups sour cream
• 2/3 cup finely grated Parmesan
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup thinly sliced scallions
• 8 ounces dry egg noodles (medium or wide)

1. In a small saute pan, melt one tablespoon of the butter, add the panko crumbs and gently saute them until they become lightly golden. Transfer to a small bowl and set aside.
2. Combine the cottage cheese, sour cream, Parmesan, salt, pepper and sliced scallions and set aside.
3. Cook the noodles per package directions, drain and return to the pan in which they were cooked. Stir in the remaining 2 tablespoons butter until melted and the noodles are coated well. Stir in the cheese/scallion mixture.
4. Butter (or spray) a 10 inch round baking dish (or one similar in size) and turn the noodle mixture into it. Sprinkle the top of the casserole with the toasted panko crumbs.
5. Bake the noodles in a pre heated 400F oven for about 20 minutes and dig in!

butter, panko crumbs, cottage cheese, sour cream, parmesan, salt, black pepper, scallions, egg noodles

Taken from food52.com/recipes/27846-scallion-noodles-romanoff (may not work)