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Baked: Creamy Baked Hungarian Noodles

Source of Recipe

Cook Now, Serve Later


List of Ingredients

8 ounces fine egg noodles
1 tablespoon butter
1 small yellow onion, coarse chopped
1 clove garlic, minced
1 pound lowfat cottage
1 cup sour cream
1 cup lowfat plain yogurt
2 tablespoons Worcestershire sauce
2 tablespoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
2 dashes hot red pepper sauce


Recipe

Cook noodles until al dente. Drain and rinse under cold water. Meanwhile, melt the butter in 6" skillet over medium-low heat. Add onion and garlic, and saute, stirring occasionally, until softened, about 5 minutes. Set aside. Preheat the oven to 350ºF. In large bowl, combine cottage cheese, sour cream, yogurt, Worcestershire, poppy seeds, salt and pepper, pepper sauce and onion mixture. Stir in noodles. Spoon mixture into lightly oiled, shallow 2 quart casserole and cover with foil. Can refrigerate up to 24 hrs. if needed at this point. Bake foil wrapped casserole for 30 minutes. Uncover and bake 10-15 minutes longer until heated through and bubbling. Sprinkle with paprika and Parmesan. Serves 4.