Hungarian Noodle Side Dish

Hungarian Noodle Side Dish

47
CORWYNN DARKHOLME 242

"This is a simple Hungarian dish. This recipe eases preparation by utilizing a slow cooker. Hope you all enjoy it!"

Ingredients

{{adjustedServings}} servings 365 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 826 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

  1. Cook egg noodles in a large pot with boiling salted water. Drain well.
  2. In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
  3. Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
  4. Cover and cook on high for 3 to 4 hours. Serve immediately.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

47
  1. 61 Ratings

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This was great. I didn't make it in a crock pot, though. I made it as an entree by adding 1 can mushrooms, and 2 shredded chicken breasts. I used Healthy Harvest whole wheat egg noodles, which...

This is a FANTASTIC side dish! Great with grilled pork tenderloin, hamburgers, steak! I baked this at 325-degrees in a 3-quart lightly greased casserole for 60 minutes!!!

I found this noodle dish to bland and, when cooked in the crockpost as suggested, to be a large gummy blob. Even the kids wouldn't touch it. I was very upset at the time and expense for somethin...