Hungarian Noodles is chock full of flavorful sauce, served over bow-tie pasta or egg noodles, and on the dinner table in under an hour!
At the end of September, we were going down to Saint George for one of Andie’s softball tournaments.
I knew we wouldn’t have time to make Sunday dinner for the whole crew and so I asked Zac, my son if he would do the honors.
Zac likes to try new things just as much as I do. He has been cooking since he was a tween and he uses to make elaborate lunches for his sisters and their friends while I was at work in the summer.
This creamy, rich casserole will become your family’s favorite side dish!
I had this recipe ready to go and waiting for the perfect day and thought this would be the day to share it with you. Perfect for Sunday!
3 chicken bouillon cubes
1/4 cup boiling water
1 can condensed cream of mushroom soup
1/2 cup chopped onion
1 small carton sliced mushrooms
2 Tablespoons Worcestershire sauce
2 Tablespoons poppy seeds
1 to 2 cloves garlic, minced
1/4 teaspoon hot chili sauce
2 cups of cottage cheese
2 cups sour cream
1 package (16 ounces) noodles, cooked and drained
1/4 cup shredded Parmesan cheese
- In a large bowl, dissolve bouillon in water. Add the seven ingredients; mix well, Stir in cottage cheese, sour cream, and noodles, mix well.
- Pour into a greased 2 1/2 quart baking dish. Sprinkle with the Parmesan cheese and paprika. Cover and bake at 350 degrees for 45 minutes or until heated through.
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