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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
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    8-10 servings

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 4% cottage cheese
  • 2 cups 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 6 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.
Editor's Note: Casserole may be covered and refrigerated overnight. Allow to stand at room temperature for 30 minutes before baking.
Nutrition 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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