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

1. In mixing bowl, combine flour and salt.
2. Beat eggs well; blend in water.
3. Add to flour mixture, stirring until combined (dough should be pliable but not sticky).
4. On floured surface, knead gently 15 to 20 strokes.
5. Cover; let stand 10 minutes.
6. Divide dough in half.
7. On floured surface, roll half the dough at a time to a 12-inch circle, about 1/8-inch thick.
8. With 3-inch round cookie cutter, cut out circles of dough.
9. Place one heaping teaspoon of filling on 1/2 of 1 circle.
10. Fold other half of circle over, making a half-moon shape.
11. Pinch edges together well to seal.
12. If necessary, crimp with fingertips again to ensure a good seal.
13. 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)