Hungarian NoodlesSubmitted by: XRADIOKILLSX8
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
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.
Serving Size: 8-10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user XRADIOKILLSX8.