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| 12 | | ounces | | enriched medium egg noodles |
| 3 | 10-ounce packages | frozen chopped spinach | ||
| 2 | cups | small curd cottage cheese | ||
| 2 | cups | dairy sour cream | ||
| 2 | 4-ounce cans | green chiles, chopped | ||
| 1/4 | cup | lemon juice | ||
| 4 | tablespoons | dried minced onions | ||
| 4 +++ | tablespoons | dried dill weed (use LOTS) | ||
| 2 ++ | teaspoons | garlic salt | ||
| 2 + | cups | mozzarella cheese, shredded | ||
| 1-1/2 | cup | crushed tortilla chips | ||
| 1 | ** optional ** | avocado, sliced | ||
| 1 | ** optional ** | monterey jack cheese, shredded | ||
| 6 | ** optional ** | tomato, cut in small wedges | ||
| ** optional ** | black olives | |||
 | ||
| Cook the noodles in boiling, salted water until tender, yet firm... drain. Combine
noodles and spinach. For sauce, blend together cottage cheese and sour cream; add
green chiles, lemon juice, onion, dill weed and garlic salt. Layer half of the noodle/spinach mixture in a 9x13 inch baking dish. Spread with half the sauce and sprinkle with half the mozzarella cheese. Repeat. Cover top with tortilla chips. Bake in preheated 350 degree oven for 30 minutes. To garnish (to match the original name), make 4 to 5 butterflies as follows: place 2 slices of avocado in a butterfly shape. Top each slice with a tomate wedge and olive slices. Makes 6 to 8 servings. Enjoy... |
