Cheese And Noodle Bake
- 1 (10 3/4 oz.) can condensed cream of mushroom soup
- 1/4 c. milk
- 1/2 c. drained chopped canned tomatoes
- 1/4 tsp. oregano leaves, crushed
- dash of garlic salt
- 1 1/2 c. shredded process cheese
- 3 c. cooked large bow noodles
- grated Parmesan cheese
- 1 3/4 c. unbleached flour
- 1/2 tsp. salt
- 2 slightly beaten eggs
- 1/3 c. water
- 1 recipe Potato-Cottage Cheese Filling, Farmer Cheese Filling, Sauerkraut Filling (see recipe that follow)
- dairy sour cream
- butter or margarine, melted
- In mixing bowl, combine flour and salt.
- Beat eggs well; blend in water.
- Add to flour mixture, stirring until combined (dough should be pliable but not sticky).
- On floured surface, knead gently 15 to 20 strokes.
- Cover; let stand 10 minutes.
- Divide dough in half.
- On floured surface, roll half the dough at a time to a 12-inch circle, about 1/8-inch thick.
- With 3-inch round cookie cutter, cut out circles of dough.
- Place one heaping teaspoon of filling on 1/2 of 1 circle.
- Fold other half of circle over, making a half-moon shape.
- Pinch edges together well to seal.
- If necessary, crimp with fingertips again to ensure a good seal.
- Place on kitchen towel or floured surface; cover while making remaining pierogi.
condensed cream, milk, tomatoes, oregano, garlic, process cheese, noodles, parmesan cheese, flour, salt, eggs, water, farmer cheese filling, sour cream, butter
Taken from www.cookbooks.com/Recipe-Details.aspx?id=888852 (may not work)