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
Hungarian Noodles
Submitted by: LAURAT77Introduction
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 recipeNumber 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
Tips
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.
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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