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Hungarian Noodle Casserole

by on September 26, 2010 · 8 comments

I don’t post a lot of savory dishes, but this week I tried one that was just too good not to share. The recipe is called “Hungarian Noodle Casserole” and it’s from the Junior League of Palo Alto’s Private Collection. At first glance, it looks like your typical Noodles Romanov/Hungarian Noodle type dish, but I think the Junior League of Palo Alto got the spices just right. The flavors and textures were perfectly balanced and made a great side dish to lean roast beef. I suppose it might also work as an entrée with a little parmesan cheese and side of vegetables, but I liked it as a side.

Sorry about the weird lighting in the photo. I was in a hurry trying to get dinner on the table hot.

Hungarian Noodle Casserole

The Junior League version is double this and made to serve a crowd, so if you’re feeding a lot of people you can make the dish in two 9×13 inch pans. I actually made of what’s below and used an 8 inch square dish.

Hungarian Noodle Casserole

8 ounces of broad egg noodles (or fine) plus salt for water
1/2 chop chopped onions
2 cloves finely chopped garlic
2 cups low fat or full fat cottage cheese
2 cups sour cream (I used regular)
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 dashes of hot pepper sauce (e.g. Tabasco)
1 ½ tablespoons poppy seeds
Paprika for dusting top
Shredded parmesan cheese (optional)

Cook noodles al-dente in salted water using directions on bag. Drain.

Preheat oven to 350 degrees F. Rub a 13×9 inch glass casserole dish with butter or spray with cooking spray. If halving the recipe, use an 8 inch square dish.

In a big bowl, stir together the onions, garlic, cottage cheese, sour cream Worcestershire sauce, salt & pepper and hot pepper sauce.

Stir the noodles in and toss to evenly coat. Stir in the poppy seeds.

Pour the mixture into the casserole. Cover with foil and bake at 350 for about 30 minutes or until ready to serve. Before serving, sprinkle top with paprika. If you like, sprinkle on some good Parmesan (I skipped this).

Makes 6 to 8 servings

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Published on September 26, 2010

{ 8 comments… read them below or add one }

Debbi September 26, 2010 at 12:46 pm

This sounds delicious! Our family has eaten noodles and cottage cheese for years, I think it has something to do with our Serbian roots. I’ve never added sour cream, but I can imagine it would only make the dish better. I usually just mix good quality egg noodles with browned butter (!!) and cottage cheese….SO GOOD!

d September 26, 2010 at 11:34 pm

I LOVE when you post your savory dishes. One of our favorites is your quesadilla that calls for swiss cheese, chicken and apricot jam. Reminds me I need to make that again. Thanks. I’ll try this one also.

meecee September 27, 2010 at 1:02 am

I am Hungarian and never ever heard of or ate such a dish :-O looks good though :-)

maggie September 27, 2010 at 8:30 am

this looks yummy! would love the recipe for the quesadilla’s mentioned by “d” but can’t seem to find the recipe.

Anna September 27, 2010 at 10:00 am

Maggie, that recipe is from my friend Janice’s husband, Larry. I’ll email it to you!

Tina from PA September 27, 2010 at 10:42 am

Ilove cream cheese brownies! Yours look great! I have a question, on the right ,your list of Fall Favorites, what is the candy under the Pumpkin cheesecake muffins? When I click the picture I get the muffin post,which I’m so gonna make , but this candy looks great too! Thank You in advance.

Susan September 27, 2010 at 5:46 pm

This reminds me I need to make my Hungarian mother in law’s wonderful recipe for Kugel, a similar sweet version of this one. This savory casserole does sound great! I’ll have to give it a try soon.

Ashley October 18, 2010 at 6:21 pm

This sounds delicious! I’m so glad you shared it.

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