Hungarian Noodle Bake
From my late mother's copy of "Favorite Recipes of the Aetna Girls," August, 1975 [Toledo, Ohio]. This recipe submitted by Elinor Retzke, Group Dept. [N. B.: I have not made this recipe.]
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
contains dairy
vegetarian
pescatarian
- 1 clove garlic minced
- dash pepper
- 1/4 cup finely chopped onion
- 1/2 tsp. salt
- dash tabasco sauce
- 1 cup dairy sour cream
- 4 ozs. (2 1/2 cups) fine noodles
- 1 cup cream style cottage cheese
- 1 tbs. worcestershire sauce
- 1 tbs. poppy seed
- Carbohydrate 5.69253222453936 g
- Cholesterol 14.5733333333333 mg
- Fat 6.53251777954847 g
- Fiber 0.546222225437219 g
- Protein 7.78679000076648 g
- Saturated Fat 3.58956644463689 g
- Serving Size 1 1 Serving (87g)
- Sodium 207.79077783522 mg
- Sugar 5.14630999910214 g
- Trans Fat 0.374118111217284 g
- Calories 112 calories
Cook noodles in boiling salted water until tender; drain. Combine noodles with remaining ingredients* Bake in greased 10 x 6 x 1 1/2" baking dish in 350 degree oven for 25-30 minutes or until hot. Sprinkle with paprika. Serve with grated Parmesan cheese. Makes 6 servings. *Add one 9 1/2 oz. can (1 1/2) cups tuna, flaked, if desired. (Or crab meat) Makes 8 servings.
