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Hungarian Noodle Side Dish

 Hungarian Noodle Side Dish
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
8-10 ServingsPrep: 15 min. Bake: 45 min.

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

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Hungarian Noodle Side Dish (continued)

Editor's Note: 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.