Hungarian Noodle Side Dish
Grated parmesan, water, basmati rice, campbell's french onion soup.
Recipe Summary Hungarian Noodle Side Dish
This is a simple Hungarian dish. This recipe eases preparation by utilizing a slow cooker. Hope you all enjoy it!Ingredients | Side Dish For Curd Rice Padhuskitchen1 (16 ounce) package wide egg noodles3 cubes chicken bouillon¼ cup water1 (10.75 ounce) can condensed cream of mushroom soup½ cup chopped onion2 tablespoons Worcestershire sauce1 tablespoon poppy seeds¼ teaspoon garlic powder¼ teaspoon hot pepper sauce2 cups cottage cheese2 cups sour cream¼ cup grated Parmesan cheese1 pinch paprikaDirectionsCook 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.Info | Side Dish For Curd Rice PadhuskitchenServings: 10 Yield: 10 servings
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