Okay, so I haven't tried it specifically how it states up above. Here a my modifications, which are flavor rich and delicious:
Instead of using cottage cheese, I used ricotta. I seasoned my meat with garlic salt and the noodles with garlic and celery salt. I think this is what really adds flavor for those who are missing some. I agree the butter wasn't necessary, so I only used a little bit--not even half. For the shredded cheese, I used a mix of mild cheddar and a six cheese Italian blend. I don't think I used a whole eight ounces; I just sprinkled an even layer of both on top. Bake until cheese is bubbly!
And not that it really matters (just personal taste), but I used wheat noodles and substituted greek yogurt for sour cream, just because that's what I had on hand. And it stood the true test: my children!
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Mar. 18, 2015