Cheese And Noodle Bake - cooking recipe

Ingredients

1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 c. milk
1/2 c. drained chopped canned tomatoes
1/4 tsp. oregano leaves, crushed
dash of garlic salt
1 1/2 c. shredded process cheese
3 c. cooked large bow noodles
grated Parmesan cheese
1 3/4 c. unbleached flour
1/2 tsp. salt
2 slightly beaten eggs
1/3 c. water
1 recipe Potato-Cottage Cheese Filling, Farmer Cheese Filling, Sauerkraut Filling (see recipe that follow)
dairy sour cream
butter or margarine, melted

Preparation

In mixing bowl, combine flour and salt.
Beat eggs well; blend in water.
Add to flour mixture, stirring until combined (dough should be pliable but not sticky).
On floured surface, knead gently 15 to 20 strokes.
Cover; let stand 10 minutes.
Divide dough in half.
On floured surface, roll half the dough at a time to a 12-inch circle, about 1/8-inch thick.
With 3-inch round cookie cutter, cut out circles of dough.
Place one heaping teaspoon of filling on 1/2 of 1 circle.
Fold other half of circle over, making a half-moon shape.
Pinch edges together well to seal.
If necessary, crimp with fingertips again to ensure a good seal.
Place on kitchen towel or floured surface; cover while making remaining pierogi.