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Baked Hungarian Noodles
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Hungarian Noodle Casserole

Baked noodle dish from The Junior League of Palo Alto.
Course Side Dish
Cuisine Hungarian
Keyword Casserole, Noodles, Sour Cream
Prep Time 18 minutes
Cook Time 30 minutes
Total Time 48 minutes
Servings 8
Cost 5

Ingredients

  • 8 ounces of broad or fine egg noodles
  • ½ cup chopped onions
  • 2 cloves finely chopped garlic
  • 2 cups low fat or full fat cottage cheese
  • 2 cups sour cream
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 dashes of hot pepper sauce e.g. Tabasco
  • 1 ½ tablespoons poppy seeds or Nigella seeds
  • Paprika for dusting top
  • Shredded parmesan cheese optional

Instructions

  • Cook noodles al-dente in salted water using directions on bag. Drain.
  • Preheat oven to 350 degrees F. Rub a 13x9 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).