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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 350�F. 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.