Hungarian Noodle Side Dish Recipe

4.5 9 11
Hungarian Noodle Side Dish Recipe
Hungarian Noodle Side Dish Recipe photo by Taste of Home
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Hungarian Noodle Side Dish Recipe

Read Reviews
4.5 9 11
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 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 baking.
Originally published as Hungarian Noodle Side Dish in Taste of Home October/November 1994, p27

Nutritional Facts

1 each: 369 calories, 15g fat (8g saturated fat), 88mg cholesterol, 810mg sodium, 40g carbohydrate (5g sugars, 2g fiber), 15g protein.

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  • 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
  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.
Editor's Note: Casserole may be covered and refrigerated overnight. Allow to stand at room temperature for 30 minutes before baking.
Originally published as Hungarian Noodle Side Dish in Taste of Home October/November 1994, p27

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Reviews forHungarian Noodle Side Dish

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2124arizona User ID: 845443 265668
Reviewed May. 7, 2017

"Good and creamy, but a little too much of the Worcestershire sauce."

MY REVIEW
_nlfPA User ID: 1879224 230761
Reviewed Aug. 5, 2015

"This is excellent. My family loves it. It is definitely a keeper!

_nlfPA"

MY REVIEW
Hannah0418 User ID: 1795891 8280
Reviewed Jan. 1, 2014

"Average. Apricot kugel is a much better noodle dish"

MY REVIEW
linsvin User ID: 1584655 7840
Reviewed Nov. 18, 2013

"This dish was delicious! Followed recipe exactly except omitted seeds. Makes a lot and super simple to put together. Next time I will add mushrooms."

MY REVIEW
xradiokillsx User ID: 6864704 8265
Reviewed Sep. 16, 2012

"I made this last night and it was wonderful. I followed the recipe exactly. I was just wondering, what makes it Hungarian?"

MY REVIEW
bullar User ID: 1916800 7747
Reviewed Apr. 19, 2012

"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."

MY REVIEW
jenjerry User ID: 5442744 10534
Reviewed Oct. 13, 2010

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

MY REVIEW
MS LISA User ID: 5279129 7727
Reviewed Aug. 12, 2010

"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 !!"

MY REVIEW
Tanya1968 User ID: 4504669 7222
Reviewed Aug. 5, 2010

"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."

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