Place the brussels sprouts in a small amount of water in a saucepan; cover and cook until tender. Meanwhile, in a skillet, saute onions in 2 TBLS butter until golden brown. Remove from the heat; stir in the sour cream, cottage cheese, garlic, paprika, salt and caraway. Drain sprouts; add to onion mixture with noodles. Spread into a greased shallow 2-qt. baking dish. Melt remaining butter and toss with bread crumbs. Sprinkle over casserole.
Bake, uncovered, at 375º for 20-25 minutes or until golden brown.
Yield: 6-8 servings.
In the mood for something other than Brussels Sprouts? Check out all of the recipes that I whipped up on Gardening with Ciscoe. I confess that I had a little help from PCC Cooks Chef Lynne Vea.