Hungarian Noodle Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 113 grams fine egg noodles, (4 oz)
- 1 cup cottage cheese, Shortcut
- 1 cup sour cream, Shortcut
- ¼ cup onion, finely diced
- 1 clove garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon poppy seeds
- ½ teaspoon salt
- dash black pepper
- paprika
- Parmesan cheese, grated, for serving
Instructions
- Cook noodles in boiling salted water until just tender, drain.
- Preheat your oven to 180° C (350° F), get out a 7x11 baking pan and grease with butter or cooking spray.
- Place noodles in a mixing bowl, add remaining ingredients except paprika and Parmesan, and mix together.
- Pour mixture into the prepared baking pan.
- Bake for 25-30 minutes or until hot.
- Sprinkle with paprika, serve and enjoy. Top with grated Parmesan as desired.
Notes
Low cost per serving.
Shortcuts: Cottage Cheese, Sour Cream.
Variant: 1. Add 1½ cups of drained, flaked tuna.
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