Hungarian Noodle Side Dish Recipe
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
TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD:8-10 servings
- 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
- 1. 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.
- 2. 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.
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.
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