Noodle and Cheese Casserole (Lazanki s Tvorogom i Smetanoi — Russia) (Lokshyna, Zapechena z Syrom — Ukraine)
12 ounces fresh lasagna noodles 1 pound farmer cheese 1 cup dairy sour cream 4 egg yolks 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons butter or margarine 1/4 cup dry bread crumbs 1 tablespoon butter or margarine
Cut lasagna noodles into diamond shapes, about 1 inch wide. Cook noodles in 3 quarts boiling water until tender, about 3 minutes; drain.
Mix cheese, sour cream, egg yolks, salt and pepper in large bowl; gently stir in cooked noodles.
Preheat oven to 375 degrees F. Grease 2-quart shallow casserole with 2 tablespoons butter; sprinkle with bread crumbs. Pour noodle mixture into casserole; dot with 1 tablespoon butter. Bake uncovered until hot, 25 to 30 minutes.