Hungarian Noodle Side Dish


This is a simple Hungarian dish. This recipe eases preparation by utilizing a slow cooker. Hope you all enjoy it!

10 servings


  • 1 (16 ounce) package wide egg noodles

  • 3 cubes chicken bouillon

  • ¼ cup water

  • 1 (10.75 ounce) can condensed cream of mushroom soup

  • ½ cup chopped onion

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon poppy seeds

  • ¼ teaspoon garlic powder

  • ¼ teaspoon hot pepper sauce

  • 2 cups cottage cheese

  • 2 cups sour cream

  • ¼ cup grated Parmesan cheese

  • 1 pinch paprika


  1. Cook egg noodles in a large pot with boiling salted water. Drain well.

  2. In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.

  3. Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.

  4. Cover and cook on high for 3 to 4 hours. Serve immediately.

Nutrition Facts (per serving)

365 Calories
17g Fat
39g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 365
% Daily Value *
Total Fat 17g 21%
Saturated Fat 9g 43%
Cholesterol 67mg 22%
Sodium 826mg 36%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 15g
Vitamin C 2mg 9%
Calcium 143mg 11%
Iron 3mg 14%
Potassium 288mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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