8 oz. turkey kielbasa, quartered
1 stick (4 oz.) plus 1 Tbsp. butter, cut into small pieces
4 cups baby arugula (about 4 oz.)
5 eggs, beaten
1 cup cottage cheese
1 cup sour cream
Salt/Pepper
1 lb. radishes, trimmed and quartered
1 Tbsp. apple cider vinegar
Preheat the oven to 375 degrees. In a large pot of boiling, salted water, cook the egg noodles according to the package directions until al dente. Drain and return to the pot. Stir in the kielbasa and 1 stick butter.
Meanwhile, in a large bowl, stir together the arugula, eggs, cottage cheese, and sour cream. Add to the noodle mixture, season with salt & pepper and toss. Spread evenly in a greased 9x13 baking dish. Bake until the crust is golden and the casserole is set (30-35 min.). Let stand for 10 min. before slicing.
Meanwhile, in a medium skillet, melt the remaining 1 Tbsp. butter over medium-high heat. Add the radishes and vinegar; season with salt & pepper. Cook until crisp-tender (5-7 min.). Serve with the noodle bake.
*Recipe courtesy of Everyday with Rachael Ray Meal Planner, March 2010.
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