- 8 ounces dry spinach noodles
- 2 tablespoons vegetable oil
- 1 1/2 cups sour cream
- 1/3 cup all-purpose flour
- 1 1/2 cups cottage cheese
- 4 green onions, minced
- 2 teaspoons Worcestershire sauce
- 1 dash hot pepper sauce
- 2 teaspoons garlic salt
- Cook noodles in a large pot of salted boiling water until barely tender. Drain and rinse with cold water. Toss with vegetable oil.
- While noodles are cooking, combine sour cream and flour in a large bowl. Mix well, then stir in cottage cheese, green onions, Worcestershire sauce, hot pepper sauce, and garlic salt. Stir noodles into mixture. Generously grease the inside of a slow cooker and pour in noodle mixture. Cover and cook on high for 1 1/2 to 2 hours.