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Hungarian Noodle Casserole


  • 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


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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May 2, 20070 found this helpful

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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