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Hungarian Noodle Side Dish
Hungarian Noodle Side Dish
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Whip up a decadent and zesty slow cooker egg noodle dish with creamy sour cream, mushroom soup, cottage cheese, Parmesan, and a kick of Worcestershire, garlic, hot sauce, and paprika.
Ingredients:
  • 1 (16 ounce) package wide egg noodles
  • 3 cubes chicken bouillon
  • 0.25 cup water
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 0.5 cup chopped onion
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon poppy seeds
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon hot pepper sauce
  • 2 cups cottage cheese
  • 2 cups sour cream
  • 0.25 cup grated Parmesan cheese
  • 1 pinch paprika
Instructions:
  • Boil egg noodles in a generously salted pot of water until tender. Drain thoroughly.
  • Begin by dissolving the chicken bouillon cube in boiling water in a large bowl. Incorporate the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Finally, fold in the cottage cheese, sour cream, and cooked egg noodles.
  • Place the mixture in a greased slow cooker and generously sprinkle with Parmesan cheese and paprika on top.
  • After simmering on high for 3 to 4 hours, enjoy immediately.

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