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Hungarian Noodle Casserole |
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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
- 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
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RE: Hungarian Noodle Casserole
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Post By Sylvia in Saipan (Guest Post)
(05/02/2007)
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I will surely try this one - its sounds delish! But I am going to put some pre-cooked hamburger in it and mix before baking. Everything I have ever made of Connie's has been wonderful. Even when you play with them, as I do, the results are always right on.
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