Hungarian noodle side dish
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Chicken bouillon cube |
| ¼ | cup | Boiling water |
| 1 | can | Cream of mushroom soup -- 10 |
| ¾ | Oz | |
| Undiluted | ||
| ½ | cup | Onion -- chopped |
| 2 | tablespoons | Worcestershire sauce |
| 2 | tablespoons | Poppy seeds |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Hot pepper sauce |
| 2 | cups | Cottage cheese -- 16 oz |
| 2 | cups | Sour cream -- 16 oz |
| 1 | pack | Noodles -- medium |
| Cooked and drained | ||
| ¼ | cup | Parmesan cheese -- shredded |
| 1 | dash | 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 2½ quart baking dish. Sprinkle with the parmesan cheese and paprika. Cover and bake at 350 deg. for 45 min. or until heated through. Yield: 8 to 10 servings. Editor"s Note: Casserole may be covered and refrigerated overnight. Allow to stand at room temperature for 30 min. before baking.
Recipe By : Taste Of Home