Hungarian Noodle Bake
Hungarian noodle bake: egg noodles mixed with cottage cheese, sour cream, cream of mushroom soup, poppy seeds, Worcestershire sauce, onion powder, garlic powder, paprika and hot sauce, topped with parmesan and baked under foil at 350°F. Serves 8.
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Ingredients
- 16 ounces egg noodles cooked and drained
- 1 can cream of mushroom soup 10.5 ounces
- 1/2 cup chicken broth
- 2 1/2 tablespoons poppy seeds
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 to 3 teaspoons hot sauce to taste
- 1 tub cottage cheese 8 ounces
- 1 1/2 cups sour cream
- 1/2 cup parmesan cheese shredded
- poppy seeds extra, for sprinkling on top
Instructions
- Heat the oven to 350°F and grease a 9x13-inch baking dish.
- Cook the egg noodles according to the package directions, stopping at al dente because they cook again in the oven. Drain and set aside.
- In a large bowl, mix the cream of mushroom soup, chicken broth, poppy seeds, Worcestershire sauce, onion powder, garlic powder, paprika and hot sauce until smooth.
- Add the cottage cheese, sour cream and cooked noodles to the bowl and mix until well combined.
- Transfer the noodle mixture to the prepared baking dish. Sprinkle the parmesan cheese and the extra poppy seeds over the top.
- Cover the dish with foil and bake for 40 to 50 minutes, until the center reaches 165°F on a food thermometer. For a crisper top, take the foil off for the last few minutes.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days. Reheat covered to 165°F. Freezing is not recommended because sour cream and cream sauces separate after thawing.
Nutrition
Serving: 1servingCalories: 410kcalCarbohydrates: 49.4gProtein: 15.2gFat: 16.9gSodium: 626mgFiber: 2.7gSugar: 4.2g