Hungarian Noodle Casserole Recipes

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HUNGARIAN POTATO AND EGG CASSEROLE



Hungarian Potato and Egg Casserole image

Provided by Elaine Louie

Categories     brunch

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds (about 5 medium) russet, Idaho, or other baking potatoes, unpeeled and scrubbed
Salt
2 tablespoons vegetable oil
1 pound (about 2 large) onions, thinly sliced
6 large eggs
1 tablespoon unsalted butter, at room temperature
Freshly ground black pepper
Sweet Hungarian paprika
2 cups sour cream

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 NOODLES



Hungarian Noodles image

This is a recipe my grandmother and mom would make. It can be served as a main dish or is great as a side. This is delicious served with beef stew.

Provided by ClaudiaR

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 9

1 (8 ounce) package fine egg noodles
2 cups cottage cheese
2 cups sour cream
½ cup chopped onions
2 tablespoons Worcestershire sauce
2 tablespoons poppy seeds
1 teaspoon salt
1 tablespoon grated Parmesan cheese
1 pinch ground paprika

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.

Nutrition Facts : Calories 413.7 calories, Carbohydrate 35.1 g, Cholesterol 77.1 mg, Fat 22.6 g, Fiber 1.8 g, Protein 18.1 g, SaturatedFat 12.9 g, Sodium 809.3 mg, Sugar 2.6 g

HUNGARIAN CABBAGE WITH NOODLES (KáPOSZTáS TéSZTA)



Hungarian Cabbage With Noodles (Káposztás Tészta) image

Egg-rich Hungarian noodles combined with sautéed cabbage and onions are known as kaposztás tészta in Hungary-this recipe is a popular comfort dish.

Provided by Barbara Rolek

Categories     Dinner     Entree     Lunch     Side Dish     Pasta

Time 50m

Yield 6

Number Of Ingredients 6

1 large head cabbage (cored and shredded)
1 large onion (chopped)
8 ounces butter (2 sticks)
Salt, to taste
Freshly ground black pepper, to taste
1 pound medium Hungarian egg noodles (homemade or store-bought, cooked)

Steps:

  • Gather the ingredients.
  • In a large skillet or Dutch oven , sauté cabbage and onion in butter until golden brown and tender. Season with salt and pepper.
  • Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.

Nutrition Facts : Calories 392 kcal, Carbohydrate 23 g, Cholesterol 103 mg, Fiber 2 g, Protein 4 g, SaturatedFat 20 g, Sodium 346 mg, Sugar 2 g, Fat 32 g, ServingSize 6 servings, UnsaturatedFat 0 g

HUNGARIAN CABBAGE WITH NOODLES



Hungarian Cabbage With Noodles image

-Marjorie Werner, East Greenville, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 7

5 slices bacon, diced
2 teaspoons sugar
1 teaspoon salt
6 cups chopped cabbage (1-inch squares)
3 cups cooked noodles (4 ounces uncooked)
1 cup sour cream
Paprika

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.

Nutrition Facts :

CABBAGE AND NOODLES - HUNGARIAN HALUSKI



Cabbage and Noodles - Hungarian Haluski image

Sauteed cabbage and egg noodles are a perfect pairing in this tasty side dish or meatless main dish. Once all the ingredients are combined in the skillet, it's ready to serve but for even more flavor, cover and bake in the oven for an additional 25 minutes to help all the flavors meld into the pasta for an even more flavorful bite.

Provided by Sally Humeniuk

Time 30m

Number Of Ingredients 13

2 tablespoons olive oil, (divided, plus more during saute')
2 tablespoons butter, (divided)
4-6 ounces mushrooms, (white or cremini, sliced)
1 large onion, (diced or sliced thin)
2 cloves garlic, (smashed and rough chopped)
½ head green cabbage, (sliced into 1/2" slices (more if desired))
½ teaspoon garlic powder
½ teaspoon onion powder
8 ounces egg noodles, (I used homemade style. Gluten free linguine is excellent too)
1 teaspoon salt, (plus more during serving if needed)
¼ teaspoon black pepper, (more if desired)
½ cup peas, frozen or fresh
2 tablespoons flat leaf parsley, (minced)

Steps:

  • Heat water in a large pot and cook the pasta according to directions. See recipe note #1 regarding different pasta choices. The pasta should cook while you prepare the other ingredients in next step. But watch the timing on the pasta if using gluten-free noodles as they'll be done before you're ready to add them into the cabbage mixture. NOTE: Save about one cup of your pasta water when you drain the noodles!
  • In a large skillet, heat one tablespoon olive oil over medium high heat. Add sliced mushrooms and saute' until golden, about 5 minutes. If needed, add ½ tablespoon butter to help with browning. Add onions and cook, stirring occasionally, until onions are soft, about 3 minutes. Add chopped garlic and cook until fragrant, 30 seconds.
  • Start with half of the cabbage and stir into the mushroom, onion mixture. Add one tablespoon of the butter and cook until the cabbage begins to brown. See recipe note #2 if wanting to add less oil. Add remaining cabbage and additional tablespoon butter. Add the granulated garlic and onion at this time and continue to cook, stirring until the cabbage has softened and browned around the edges.
  • Once the noodles are al dente and drained (remember to save some of that pasta water), add the noodles a little at a time until you are happy with the ratio of noodles to cabbage. Add 1 teaspoon salt and ¼ teaspoon black pepper, less if desired, taste and add more if needed. Add the peas and stir to combine. If you want the dish to be a little "creamy", add some of the pasta water, about ¼ cup at a time until desired wetness is achieved.
  • At this point, the recipe is delicious and may be served right out of the skillet. The cabbage and noodles are tasty for sure but to infuse even more flavor, place the mixture into a buttered large casserole dish or roasting pan, add up to ½ cup of the pasta water, cover with aluminum foil and bake in a preheated 300F degree oven for 10 minutes, remove the foil and continue to bake 15 minutes more. Baking in the oven helps to tenderize the noodles and cabbage a little more and infuses the onion and garlic flavors into the noodles. I highly recommend the baking step.
  • Just before serving, whether you serve from the skillet or after baking in the oven, drizzle extra olive oil over the dish and sprinkle with the parsley just before serving. See recipe note # 4 regarding leftovers.

Nutrition Facts : Calories 266 kcal, Carbohydrate 36 g, Protein 8 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 41 mg, Sodium 446 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

HUNGARIAN NOODLE CASSEROLE



Hungarian Noodle Casserole image

Make and share this Hungarian Noodle Casserole recipe from Food.com.

Provided by morgainegeiser

Categories     Hungarian

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

6 ounces medium noodles, uncooked
2 teaspoons olive oil
2 cups onions, cut vertically into thin silvers
2 cups green bell peppers, cut into thin strips
4 garlic cloves, finely chopped
1 1/2 cups low fat cottage cheese
1/2 cup plain low-fat yogurt
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder

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.

Nutrition Facts : Calories 154.1, Fat 3.7, SaturatedFat 1.3, Cholesterol 14, Sodium 345.8, Carbohydrate 19.5, Fiber 2.2, Sugar 5.4, Protein 11.3

HUNGARIAN GOULASH CASSEROLE



Hungarian Goulash Casserole image

Make and share this Hungarian Goulash Casserole recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 (10 ounce) package egg noodles, cooked & drained
1/2 lb ground turkey (I like half and half of each) or 1/2 lb ground pork (I like half and half of each)
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 tablespoon olive oil
4 ounces baby portabella mushrooms, sliced
1 cup low-fat sour cream
1 tablespoon cornstarch
1 (10 3/4 ounce) can cream of celery soup
1 cup 2% low-fat milk
1/4 teaspoon garlic powder
1 teaspoon sweet Hungarian paprika

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).

Nutrition Facts : Calories 573.2, Fat 23.3, SaturatedFat 8.8, Cholesterol 141.5, Sodium 842.8, Carbohydrate 65.4, Fiber 3.5, Sugar 6.2, Protein 25.6

HUNGARIAN NOODLE SIDE DISH



Hungarian Noodle Side Dish image

I first served this creamy, rich casserole at our ladies meeting at church. Everyone liked it and many of the ladies wanted the recipe. The original recipe was from a friend, but I changed it a bit to suit our tastes. -Betty Sugg, Akron, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 13

3 chicken bouillon cubes
1/4 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
2 tablespoons Worcestershire sauce
2 tablespoons poppy seeds
1/8 to 1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon hot pepper sauce
2 cups 4% cottage cheese
2 cups sour cream
1 package (16 ounces) medium noodles, cooked and drained
1/4 cup shredded Parmesan cheese
Paprika

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.

Nutrition Facts : Calories 369 calories, Fat 15g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 810mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

HUNGARIAN NOODLE BAKE



Hungarian Noodle Bake image

This is a family staple at our table! What's there not to like? :) I found this recipe years ago in an old Better Homes red and white checkered cook book. I have been making this ever since I could reach the stove. :) Great side dish to just about anything!

Provided by Deb Crane

Categories     Pasta Sides

Number Of Ingredients 9

10 oz fine noodles
1/4 c chopped onion
1 clove garlic (i add more)
1 Tbsp butter
12 oz small curd cottage cheese (1 1/2 cups)
1 c sour cream ( i add more)
1 tsp worcestershire sauce
2 tsp poppy seed
paprika, sweet mild to sprinkle on top

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.

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