Cheese And Noodle Bake

Name: Cheese And Noodle Bake
Ingredients: 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

15 ingredients

13 steps

Ingredients

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

Directions

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.