15 lasagna noodles
2 c. cottage chese
1 egg
½ tsp. onion salt
1 c. shredded cheddar cheese
2 c. mashed potatoes
¼ tsp. salt
¼ tsp. onion salt
1/8 tsp. pepper
1 c. margarine
1 c. chopped onions & bacon
Cook noodles as directed. Drain & line bottom of 9x13” pan.
In separate bowl, mix cottage cheese, egg, onion salt & salt together. Spoon over noodles & spread. Cover with layer of noodles.
Mix cheddar cheese, potatoes, 2 salts & pepper. Spread over noodles.
Continue layers until all ingredients are used up. Finish with noodles.
Melt butter in frying pan and sauté onions & bacon slowly, until clear and soft. Pour over top.
Cover and bake 30 minutes @ 350 degrees F. Let stand 10 minutes before cutting.
Easy Rice Pudding in the Crockpot
4 c. milk
1/3 c. slow-cook rice
1/3 c. sugar
¼ tsp. salt
Grease crockpot with butter. Mix ingredients & put in crock pot. Cook for 3 hours on low. Stir occasionally.
Test after 1½ hours. Turn off when rice is cooked. Let sit until cool so it will set.
Add cinnamon to taste afterwards.
I like to eat it with ice cream or frozen light cool whip topping.
— Bonz