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Czech-Style Farmer Cheese, Bacon & Noodle Bake

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“I'm on record as loving all things Czech (a legacy from my great-uncle Emil Placek). This recipe by Grete Willinsky from her "Kochbuch Der Buchergilde" was modified slightly by me, but will likely keep my record intact. This can be used as a side dish or paired w/a salad choice for a tasty & hearty meal. *ENJOY* ... Edited to Add: I agree w/the reviewer that the layering part of the prep is not necessary & have revised this recipe accordingly. :-)”
READY IN:
1hr 25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 12 lb egg noodles
  • 1 tablespoon olive oil
  • 34 lb farmer cheese (may sub dry curd cottage cheese)
  • 1 cup sour cream
  • 1 teaspoon caraway seed
  • salt & pepper (to taste)
  • 4 slices bacon (thick-sliced & diced or use 6-8 std slices bacon)
  • 1 onion (finely chopped)
  • 1 tablespoon butter (for baking dish or use PAM as desired)
  • 3 eggs
  • paprika (to dust surface of finished dish)

Directions

  1. Preheat oven to 350°F (180°C).
  2. Boil egg noodles in salted water till done, drain in a colander, rinse w/cold water, drain again & add 1 tbsp olive oil. Mix well & set aside in a bowl.
  3. Pass farmer cheese (or dry curd cottage cheese if using) thru a fine sieve. Stir in 1/3 cup sour cream + caraway seed & season w/salt & pepper. Add this mixture to the noodles & stir to combine.
  4. Fry diced bacon in a skillet w/the onion till the bacon is crisp. Add bacon & onion to the noodle & cheese mixture & stir to combine.
  5. Grease a deep ovenproof dish w/butter (or use PAM as desired). Place noodles, cheese mixture, bacon & onion in the baking dish.
  6. Whisk eggs w/remaining 2/3 cup sour cream & pour this mixture evenly over the contents of the baking dish. Dust surface lightly w/paprika.
  7. Bake for approx 45 min or till the top is browned & mixture tests done using the knife method. Allow to cool for 5 min & serve immediately.
  8. NOTE: Serves 4 as a main-dish or 6 as a side-dish.

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