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Hungarian Noodle Side Dish Recipe

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I first served this creamy, rich casserole at our ladies meeting at church. Everyone liked it and many of the ladies wanted the recipe. The original recipe was from a friend, but I changed it a bit to suit our tastes. -Betty Sugg, Akron, New York

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Hungarian Noodle Side Dish Recipe

Prep: 15 min. Bake: 45 min.

Yield: 8-10 Servings

15 45 60

Ingredients

3 chicken bouillon cubes
1/4 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
2 tablespoons Worcestershire sauce
2 tablespoons poppy seeds
1/8 to 1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon hot pepper sauce
2 cups (16 ounces) 4% cottage cheese
2 cups (16 ounces) sour cream
1 package (16 ounces) medium noodles, cooked and drained
1/4 cup shredded Parmesan cheese
Paprika

Directions

In a large bowl, dissolve bouillon in water. Add the next six ingredients; mix well. Stir in cottage cheese, sour cream and noodles and mix well.
Pour into a greased 2-1/2-qt. baking dish. Sprinkle with the Parmesan cheese and paprika. Cover and bake at 350° for 45 minutes or until heated through. Yield: 8-10 servings.

Editor's Note: Casserole may be covered and refrigerated overnight. Allow to stand at room temperature for 30 minutes before baking.

Nutritional Facts 1 serving (1 each) equals 369 calories, 15 g fat (8 g saturated fat), 88 mg cholesterol, 810 mg sodium, 40 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Hungarian Noodle Side Dish in Taste of Home October/November 1994, p27

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Reviews for Hungarian Noodle Side Dish (4)

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Hungarian Noodle Side Dish

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Reviewed on Apr. 19, 2012 by bullar

I thought this would make a nice, creamy, comfort food type of side dish. I added a bit of dijon mustard to my dish at the start thinking it might need a bit more flavor. Boy, was I wrong. It had a perfect blend of comfort AND flavor. My husband and I loved it and will definitely make it again.

Reviewed on Oct. 13, 2010 by jenjerry

Excellent dish, will make again. I didn't the add poppy seeds.

Reviewed on Aug. 12, 2010 by MS LISA

This is the ultimate comfort food. I did use a bit more onion , but that was a personal preference.

Next time I may add mushrooms. Very, very good recipe !!

Reviewed on Aug. 05, 2010 by Tanya1968

Yum! This was a delicious, creamy dish that I'm sure I will make again. I did omit the poppy seeds because I had none on hand but the flavor was still wonderful. The Worcestershire really gives it a nice tang. Easy to prepare, too. It does make a LOT so next time I will either use this as the entree for a meat-free dinner, or halve the recipe.