Hungarian Noodle Bake
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Today’s Hungarian Noodle Bake is a versatile dish that can be enjoyed as either a delicious main course or a flavorful side. As a main dish, it’s rich, creamy texture and satisfying combination of noodles, cheese, and seasonings make it a hearty meal on its own, perfect for family dinners or potlucks.
If serving it as a side, it pairs beautifully with roasted meats, grilled chicken, or a fresh salad, complementing a variety of flavors with its creamy, slightly tangy taste. Whether you’re looking for a standalone dish or a delicious addition to a larger spread, this Hungarian Noodle Bake is sure to be a hit!
The original recipe for this casserole suggested using more than twice the amount of poppy seeds, but I found that a smaller quantity worked much better. When preparing the dish, I started with just 1 tablespoon, and even at that amount, it felt like plenty. The poppy seeds added a nice texture and subtle nuttiness without overwhelming the flavors of the creamy sauce and noodles.
After tasting the final dish, I was confident that the original measurement would have been excessive, likely making the dish too rich or overpowering. This adjustment made the flavors more balanced, ensuring the poppy seeds complemented rather than dominated the recipe!
Ingredients for Hungarian Noodle Bake
- EGG NOODLES
- CREAM OF MUSHROOM SOUP
- CHICKEN BROTH
- POPPYSEEDS
- WORCESTERSHIRE SAUCE
- ONION POWDER
- GARLIC POWDER
- PAPRIKA
- COTTAGE CHEESE
- SOUR CREAM
- PARMESAN CHEESE
Instructions for Hungarian Noodle Bake
Preheat & Prep: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking and ensure an easy clean-up later.
Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until al dente—soft but slightly firm to the bite. Drain thoroughly and set aside to cool slightly.
Make the Sauce: In a large bowl, whisk together cream of mushroom soup, broth, poppy seeds, Worcestershire sauce, garlic powder, onion powder, and paprika. Stir until the mixture is smooth and well-blended, ensuring the seasonings are evenly distributed.
Combine Ingredients: Add cottage cheese, sour cream, and the cooked noodles to the bowl. Gently fold everything together until the noodles are fully coated with the creamy, flavorful sauce.
Assemble the Bake: Transfer the noodle mixture into the prepared baking dish, spreading it out evenly. Sprinkle Parmesan cheese over the top to create a delicious golden crust as it bakes.
Bake to Perfection: Cover the dish tightly with foil and place it in the preheated oven. Bake for 40-50 minutes, allowing the flavors to meld and the noodles to soak up the creamy sauce.
Crisp the Top: For a slightly crispy finish, remove the foil during the last 5 minutes of baking and let the top develop a lightly golden texture.
Serve & Enjoy: Once done, remove the dish from the oven and let it sit for a few minutes to set. Scoop onto plates and serve warm, garnished with fresh parsley or an extra sprinkle of paprika for added depth of flavor.
Frequently Asked Questions
Can I use a different type of noodle?
Yes! While egg noodles are traditional, you can substitute with fettuccine, bowtie pasta, or even rotini for a slightly different texture.
What can I use instead of cream of mushroom soup?
If you prefer a homemade option, you can make a simple béchamel sauce or use cream of chicken soup for a slightly different flavor.
Do I have to use poppy seeds?
No, but they add a subtle nuttiness and depth to the dish. You can leave them out or substitute with sesame seeds for a different twist.
Can I add vegetables or protein to make it heartier?
Absolutely! Diced mushrooms, spinach, or peas work great. You can also mix in shredded chicken, ground beef, or sausage for extra protein.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 15 minutes, or microwave in intervals until warm.
Can I prepare this dish ahead of time?
Yes! Assemble everything in the baking dish, cover it, and refrigerate for up to 24 hours before baking. If baking from cold, add an extra 5-10 minutes to the cooking time.
Can I freeze Hungarian Noodle Bake?
Yes! Assemble the dish, cover it tightly, and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and bake as directed.
For more recipes like this, try:
Hungarian Noodle Bake
Real Mom Kitchen
Equipment
Ingredients
- 16 oz egg noodles cooked and drained
- 10.5 oz can cream of mushroom soup
- ½ cup chicken broth
- 1 Tbsp poppy seeds
- 2 Tbsp Worcestershire sauce
- 1 ½ tsp onion powder
- 1 tsp garlic powder
- ½ tsp paprika
- 1 cup cottage cheese
- 1 ½ cups sour cream
- ½ cup parmesan cheese shredded
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish and set aside.
- Cook egg noodles according to package directions.
- In the meantime, combine cream of mushroom soup, broth, poppy seeds, worcestershire sauce, garlic powder, onion powder, and paprika. Mix until smooth.
- Mix in the cottage cheese, sour cream, and cooked noodles until well combined.
- Transfer noodle mixture to the prepared baking dish and sprinkle parmesan cheese.
- Cover dish with foil and bake for 40- 50 minutes. Cook uncovered for the last few minutes if you want to top crispy.
Nutrition
This recipe is adapted from 12 Tomatoes.
