(by Shirley McNevich)
1 small head of cabbage (shredded)
1 small onion (chopped)
1/4 cup Parkay margarine
2 TBSP water
1 - 8oz. bag medium egg noodles (cooked according to bag directions and drained)
1 cup sour cream
1/2 tsp. salt
1/2 tsp. pepper
In a Dutch over medium heat add Parkay--melt. Add shredded cabbage and chopped onions--cook/stir for 10 minutes or until cabbage is lightly browned. Add water--cover and cook until water evaporates. Remove from heat--add drained noodles, sour cream, salt and pepper--stir until well mixed. Scoop mixture into a buttered 2 qt. casserole dish. Bake at 350 degrees for 30-40 minutes or until heated through.
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