Creamy Noodle Casserole

Preheat oven to 350°F. Bring a large pot of salted water to a boil and cook the noodles according to package directions until al dente, then drain and set aside.

Heat vegetable oil in a large skillet over medium-high heat. Sauté the finely chopped celery in the oil (or butter as listed in ingredients) until softened, about 5–7 minutes, then remove from heat.

In a large mixing bowl, whisk together the sour cream and all-purpose flour until smooth and no lumps remain.

Fold the cottage cheese, minced green onions, sautéed celery, caraway seeds, dill weed, and thyme into the sour cream mixture until well combined.

Add the cooked noodles to the cheese mixture and stir gently to coat all noodles evenly.

Transfer the noodle mixture to a greased 9x13 inch baking dish and spread into an even layer.

Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

Bake uncovered at 350°F for 25–35 minutes until the casserole is heated through and the cheese on top is melted and lightly browned.

Remove from oven and let rest for 5 minutes before serving to allow the casserole to set slightly.