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Hungarian Noodle Side Dish
| Ingredients | |||
| 3 | each | chicken bouillon cubes | |
| 1/4 | cup | boiling water | |
| 1 | each | cream of mushroom soup, can | |
| 1/2 | cup | onion, chopped | |
| 2 | tablespoon | worcestershire sauce | |
| 1 | tablespoon | poppy seeds | |
| 1/4 | teaspoon | garlic powder | |
| 1/4 | teaspoon | hot pepper sauce | |
| 2 | cup | cottage cheese | |
| 2 | cup | sour cream | |
| 1 | each | egg noodles, wide, 16 oz pkg, cooked, drained | |
| 1/4 | cup | parmesan cheese, shredded | |
| 1 | paprika | ||
Directions: | |||
| Lightly grease crockpot. Cook noodles in boiling water for 5 to 7 minutes; drain. In a large bowl, dissolve bouillon in water. Add the next six ingredinets. Stir in cottage cheese, sour cream, and noodles. Transfer to crockpot. Sprinkle with parmesan cheese and paprika. Cover and cook on High 3 to 4 hours. Serve immediately. Serves 8 to 10. | |||
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