Baked Hungarian Noodles |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 (8-ounce) package medium egg noodles | 1 (16-ounce) carton cream-style cottage cheese | 1 (16-ounce) carton commercial sour cream |
| 1/2 cup minced onion | 2 cloves garlic, minced | 2 tablespoons poppy seeds |
| 2 tablespoons Worcestershire sauce | 1 teaspoon salt | 1/4 teaspoon freshly ground pepper |
| 1/8 teaspoon hot sauce | paprika (optional) | freshly grated Parmesan cheese (optional) |
| 1 | Cook noodles according to package directions; drain. Combine noodles, cottage cheese, and next 8 ingredients in a large bowl; stir well. Spoon mixture into a lightly greased 2-quart casserole. Bake, uncovered, at 350 F for 30 minutes. If desired, sprinkle with paprika and Parmesan cheese. Serve immediately. |