What a lovely vegetarian dinner! It seems weird – cottage cheese in an entrée, but somehow it really works.
The cottage cheese and sour cream mix well to make a nice sauce for the noodles. It bakes up firmly, so there really isn’t much liquid left.
Another strange ingredient to me was the poppy seeds. I could not imagine why they would be in the dish. They provided a very nice pop of flavor with the noodles.
My husband went back for seconds he like it so much.
I did add a dash of paprika to the mix, it added just a touch of color. I also sprinkled the top with Parmesan before I baked it. I like baked on cheese with noodles.
This could easier be beefed up by adding some kielbasa or steak pieces. Either way, very delicious and super easy to make!
HUNGARIAN NOODLE BAKE
3 Cups Noodles
1 Clove Garlic, Minced
¼ Cup Finely Chopped Onion
1 Tablespoon Butter
1 ½ Cups Cottage Cheese
1 Cup Sour Cream
1 Teaspoon Worcestershire Sauce
Dash Tabasco Sauce
2 Teaspoons Poppy Seeds
½ Teaspoon Salt
Cook noodles in salted boiling water; drain. Cook garlic and onion in butter until tender. Combine noodles with onion mixture and all other ingredients. Bake in a greased casserole dish at 350 degrees for 25 minutes. Serve topped with Parmesan Cheese.
Comments