Hungarian Noodle Bake
ADVERTISEMENT
Creamy noodles are the ultimate comfort food, and while mac and cheese is the usual go-to, this dish might just give it some competition. Meet the Hungarian Noodle Bake—an easy, one-pan wonder perfect for busy weeknights or a potluck crowd. Hearty egg noodles are enveloped in a rich, poppyseed-infused sauce, making it a dish that’ll have everyone reaching for seconds.
ADVERTISEMENT
Ingredients
| Ingredient | Amount |
|---|---|
| Egg noodles, cooked and drained | 16 oz |
| Cream of mushroom soup | 1 (10.5 oz) can |
| Chicken broth | ½ cup |
| Poppy seeds | 2 ½ tablespoons |
| Worcestershire sauce | 2 tablespoons |
| Onion powder | 1 ½ teaspoons |
| Garlic powder | 1 teaspoon |
| Paprika | ½ teaspoon |
| Hot sauce | 1-3 teaspoons (to taste) |
| Cottage cheese | 1 (8 oz) tub |
| Sour cream | 1 ½ cups |
| Parmesan cheese, shredded | ½ cup |
| Additional poppy seeds for topping | As desired |
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the egg noodles according to the package instructions, then drain and set aside.
- In a large bowl, whisk together the cream of mushroom soup, chicken broth, poppy seeds, Worcestershire sauce, garlic powder, onion powder, paprika, and hot sauce until smooth.
- Stir in the cottage cheese, sour cream, and cooked noodles, mixing until fully combined.
- Transfer the mixture to the prepared baking dish and sprinkle the shredded parmesan and extra poppy seeds over the top.
- Cover with foil and bake for 40-50 minutes. For a crispier top, remove the foil for the last few minutes of baking.
- Serve warm and enjoy every creamy, comforting bite!
ADVERTISEMENT
