Serves 4 as a main dish, or up to 8 as a side dish
About 20 minutes.
I've probably got the spelling wrong, but this is about how it sounds when my wife says the word (put a "ch" in there between the "s" and the "k" and it sounds right). This is an old recipe from her immigrant Slovak grandmother, but it has been a hit with people from a wide variety of backgrounds. My daughter loves the stuff.
My wife's grandmother used home-made noodles, but these days the store-bought kind work well. This recipe is pretty fast, and is fairly simple, and it makes good "comfort food."
One medium-large onion, chopped
2 Tablespoons butter
One 8-oz container of cottage cheese
One 16-oz container of fine egg noodles
salt
pepper
Let the cottage cheese begin to come to room temperature. Chop the onion. Melt the butter in a large, heavy skillet and begin sauteing the onions. It is very important to the flavor of this recipe that you carmelize, but not burn, the onions, so you'll need to keep a close eye on things. Cook the noodles according to the package directions.
Once the onions have carmelized and the noodles have been cooked, drain the noodles and add them to the onions. Add salt and pepper, to taste. Add the cottage cheese, stirring quickly to avoid having the curds melt excessively.
Serve at once. You can refrigerate this dish, but be careful with reheating so as to avoid overly melting the cottage cheese.