Spinach Noodle Casserole

8 ounces dry spinach noodles

2 tablespoons vegetable oil

1 ½ cups sour cream

⅓ cup all-purpose flour

1 ½ 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.