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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 483.7
  • Total Fat: 19.2 g
  • Cholesterol: 72.0 mg
  • Sodium: 730.2 mg
  • Total Carbs: 47.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 29.7 g

View full nutritional breakdown of Hungarian Noodles calories by ingredient
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Hungarian Noodles

Submitted by: LAURAT77

Introduction

From Laurel's Kitchen Recipes. Directions say alternatives to carrot include: green beans, broccoli, artichoke hears, asparagus or tiny fresh peas. This is my 1st attempt at the recipe From Laurel's Kitchen Recipes. Directions say alternatives to carrot include: green beans, broccoli, artichoke hears, asparagus or tiny fresh peas. This is my 1st attempt at the recipe
Number of Servings: 4

Ingredients

    1 lg onion
    2 TBSP butter
    1/4 c. flour
    2 1/2 c. buttermilk (I used 1.25 c goat milk + 1.25 c 2% milk + 2 TBSP rice vinegar)
    2 cups cottage cheese (2%)
    1/4 c. grated Parmesan cheese
    2 c. cooked spatzel noodles
    1 1/2 c. cooked diced vegetables (carrots)
    2 TBSP coriander leaves, chopped
    1 tsp dried tarragon

Directions

Cut onion into thin pieces. Saute in butter until soft, a couple minutes over a medium flame. Add flour, cook and stir approx 2 min. Stir in buttermilk, cottage cheese and Parmesan. Continue to stir to a gentle boil.
Preheat oven to 350 degrees F.
Cook noodles and drain (this can be started earlier).
Stir noodles and cooked vegetables (carrots) into cheese & onion mixture. Pour into a greased 9" x 13" baking dish for 15-20, until bubbly.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user LAURAT77.






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