Recipe of the Week
Courtesy of
Ilene Duffy

You’ll find this recipe and over 400 more in Backwoods Home Cooking.
Click Here


8 oz. wide egg noodles
2 eggs
1 can cream of celery soup
1 cup cottage cheese
1/2 cup sour cream
1/2 cup milk
1/3 of a cube of butter, melted


Cook noodles according to pkg. directions. While noodles are cooking, lightly beat the eggs in a large bowl. Add the soup, cottage cheese, sour cream, and milk. Mix. Melt the butter. Use some of the butter to grease the bottom of a 9 x 13 inch pan. Add the remainder to the mixture. Drain the noodles. Add to the egg and milk mixture. Spread into baking pan. Bake at 350° for about 1 hour.

Click here for more recipes

Have a recipe you’d like to share? Please send it via email to Contributed recipes may appear online or in the BHM newsletter.


Please enter your comment!
Please enter your name here