Hungarian Noodle Casserole Food

HUNGARIAN NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they are cooked through, but still firm to the bite, about 5 minutes. Drain well.
• Preheat an oven to 350 degrees F (175 degrees C). Butter a large casserole dish.
• Mix the noodles, cottage cheese, sour cream, onion, Worcestershire sauce, poppy seeds, and salt together in a large bowl. Spread mixture in the prepared baking dish. Sprinkle Parmesan cheese and paprika on top.
• Bake in the preheated oven until bubbly, about 30 minutes.

HUNGARIAN NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees. Lightly oil a 7 X 11 inch baking pan or spray with a nonstick cooking spray.
• Cook noodles according to package directions. Drain.
• While noodles are cooking, heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic. Cook, stirring frequently, until onion begins to brown, about 10 minutes. Remove from heat.
• In a large bowl, combine cottage cheese, yogurt, paprika, salt, pepper and onion powder. Mix well. Add onion mixture and cooked noodles. Mix until well combined. Spoon mixture into prepared casserole. Press noodles down gently with the back of a spoon.
• Sprinkle with paprika.
• Cover and bake 25 minutes. Uncover and bake 5 minutes more.

HUNGARIAN NOODLES WITH SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until crumbled and lightly browned, about 3 minutes. Add the onion; cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, red peppers and paprika and cook, stirring, 1 minute. Add the chicken broth, cabbage and 1/2 teaspoon salt. Bring to a gentle simmer and cook until the cabbage is tender, about 4 minutes.
• Add the noodles and sour cream to the sausage mixture. Cook, stirring, until well coated, about 30 seconds (do not boil). Add the reserved cooking water as needed to loosen. Stir in the dill and season with salt and pepper.

CHICKEN PAPRIKASH CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Season chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Cook noodles as directed on package; drain.
• Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center. Use slotted spoon to remove chicken from skillet.
• Add 2 tablespoons oil to skillet; add onions, bell peppers and garlic. Cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in paprika and flour; cook and stir 1 minute. Add tomato paste; cook and stir 1 minute. Stir in chicken broth, remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper; heat to boiling. Reduce heat to low; simmer 3 to 5 minutes or until thickened. Remove from heat; stir in cream cheese and sour cream.
• Return noodles to pot they were cooked in; add cooked chicken and onion-bell pepper mixture. Stir to combine. Pour into baking dish.
• Cover with foil. Bake 20 to 25 minutes or until heated through.
• Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 3 to 4 minutes or until lightly browned. Transfer to small bowl. Stir in parsley. Sprinkle bread crumb mixture over baked casserole, and serve.

HUNGARIAN POTATO AND EGG CASSEROLE

Steps:

• Place the potatoes in a large pot, and add enough cold, lightly salted water to cover by 2 inches. Bring to a boil over high heat. Cook until potatoes are just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch rounds.
• Place a medium sauté pan over medium heat. Add vegetable oil, and heat until shimmering. Add onions, and sauté until soft and almost caramelized, about 25 minutes; lower heat if they begin to brown too quickly.
• Place the eggs in a large pot, and add enough cold water to cover by 2 inches. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Drain and rinse under cold water until cool enough to handle. Peel the eggs, and cut into 1/3-inch rounds.
• Preheat the oven to 350 degrees. Generously coat the inside of a 1 to 1 1/2 quart baking dish with the butter. Arrange a layer of half the potatoes in the dish, then a layer of half the onions, and then a layer of half the eggs. Season with salt and pepper and a light sprinkling of paprika. Spread with half the sour cream. Repeat with the remaining potatoes, onions and eggs, and season to taste with salt and pepper. Spread with remaining sour cream, and sprinkle with paprika.
• Cover the baking dish, and place in the center rack of the oven. Bake for 45 minutes. If desired, serve with a green salad.

HUNGARIAN CABBAGE WITH NOODLES

Steps:

• Saute bacon until crisp in large frying pan. Remove bacon; set aside. Stir sugar and salt into bacon drippings. Add cabbage, stirring until cabbage is coated with bacon drippings. Cover and cook 7 to 10 minutes. Add cooked noodles and bacon, stirring to blend. Adjust seasoning to taste. , Spoon into 2-quart baking casserole; cover tightly and bake at 325° for 45 minutes. Spread sour cream over top of casserole; sprinkle with paprika and return to oven for 5 minutes more.

HUNGARIAN NOODLE SIDE DISH

Steps:

• In a large bowl, dissolve bouillon in water. Add the next 6 ingredients; mix well. Stir in cottage cheese, sour cream and noodles and mix well. , Pour into a greased 2-1/2-qt. baking dish. Sprinkle with the Parmesan cheese and paprika. Cover and bake at 350° for 45 minutes or until heated through.

HUNGARIAN GOULASH CASSEROLE

Steps:

• Preheat oven to 325°F.
• Spray a 13"x9" casserole dish with nonstick cooking spray.
• Combine meat, salt, nutmeg, and pepper in a bowl; shape mixture into 1" meatballs.
• In a large skillet, heat oil over med-high heat.
• Cook meatballs and mushrooms in oil until meatballs are browned on all sides and no longer pink in the center (10 minutes).
• Remove meatballs and mushrooms from skillet; discard drippings.
• In a small bowl, mix cornstarch into 1/4 cup sour cream; spoon into the skillet the meatballs were cooked inches.
• Add remaining 3/4 cup sour cream, soup, mik, garlic powder, and paprika, and stir until smooth.
• Place cooked noodles into casserole dish.
• Arrange meatballs on top of noodles and cover with sauce.
• Bake until hot (20 minutes).

HUNGARIAN NOODLE BAKE

Steps:

• 1. Cook noodles making sure they are al dente. The very fine egg noodles cook quickly and they will cook again as they bake so dont over cook them in this step or you will have mush. :) Drain the noodles and run under cold water to stop them from cooking further.
• 2. Saute onion in butter till translucent. Add garlic and cook another minute.
• 3. Combine noodles and onion/garlic mixture. Mix in remaining ingredients and a dash of salt and pepper to taste. Place in a 2 quart casserole baking dish. Sprinkle with sweet Paprika.
• 4. Bake in preheated 350 degree oven for 20 minutes.