Hungarian Noodle Side Dish |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
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 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:
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.
|
|