Hungarian Noodle Side Dish39 Reviews
“This is a simple Hungarian dish. This recipe eases preparation by utilizing a slow cooker. Hope you all enjoy it!” - by CORWYNN DARKHOLME
Original recipe yields 10 servings
- Cook egg noodles in a large pot with boiling salted water. Drain well.
- 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.
- Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
- Cover and cook on high for 3 to 4 hours. Serve immediately.
Amount Per Serving (10 total)
- 365 cal
- 16.5 g
- 39.3 g
Based on a 2,000 calorie diet
Reviews (39)Rate This Recipe
"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!!!..." See more"
"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 I sli..." See moreghtly undercooked. Instead of chicken bullion (which I was out of), I used beef bullion. I also added 2 tsps of dill and instead of the hot sauce, I used 2 tsps of hot paprika. I sauted the onions and mushrooms, then heated the ingredients through and put it in a cassarole dish. I baked it for 25 minutes at 350. It came out great! Next time I am going to replace the water with either sherry or marsala (not the cooking kind, blech!). My husband loved this."
"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 something tota..." See morelly inedible. I made it for an event and it was the only item that was almost totally uneaten."
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