Hungarian Noodle Bake
This Hungarian Noodle Bake is a comforting, cheesy casserole that layers tender egg noodles with a rich, savory blend of sour cream, cottage cheese, cream of mushroom soup, and flavorful seasonings. Baked until golden and bubbly, this dish offers a perfect balance of creamy texture and subtle tang, making it a standout for any meal. Whether served as a hearty main or a side dish, it's a simple yet satisfying recipe with classic Hungarian flavors!
Servings 6 servings
Calories 519kcal
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 9x13-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
Serving: 1 serving | Calories: 519kcal | Carbohydrates: 63g | Protein: 22g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 112mg | Sodium: 777mg | Potassium: 437mg | Fiber: 3g | Sugar: 5g | Vitamin A: 606IU | Vitamin C: 1mg | Calcium: 245mg | Iron: 2mg