Hungarian Noodle Casserole

Ingredients

• 3 chicken bouillon cubes
• 1/4 cup boiling water
• 1 can (10-3/4 ounces) cream of mushroom soup, undiluted
• 1/2 cup chopped onion
Advertisement


• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. poppy seeds (I don't use)
• 1/8 to 1/4 tsp. hot pepper sauce
• 1/8 to 1/4 tsp. garlic powder
• 2 cups (16 ounces) cottage cheese
• 2 cups (16 ounces) sour cream
• 1 Tbsp. Steak sauce
• 1 package (16 ounces) medium noodles, cooked and drained (I use wide noodles)
• 1/4 cup shredded Parmesan cheese
• Paprika

Directions

In a large bowl, dissolve bouillon in water. Add the next six ingredients: mix well. Stir in cottage cheese, sour cream, steak sauce and noodles, and mix well. Pour into a greased 2-1/2-qt. baking dish. Sprinkle with the Parmesan cheese and paprika. Cover and bake at 350 degrees F for 45 minutes or until well heated through.

Note: The casserole may be covered and refrigerated overnight. Allow to stand at room temperature for 30 minutes before baking.

By Connie from Oden, AR