Can I make this dish without poppy seeds?

Yes, while poppy seeds give this dish its distinctive flavor and appearance, you can substitute with sesame seeds for a different but still delicious nuttiness. Alternatively, you can omit them entirely for a more classic creamy noodle bake, though you'll lose some of the signature Hungarian character.

How can I make this dish healthier?

Try using whole grain egg noodles, low-fat cottage cheese, and light sour cream. You can also increase the protein-to-carb ratio by adding shredded chicken and mixing in steamed vegetables like broccoli or spinach. Use reduced-sodium soup and broth to control salt levels.

Why is my noodle bake watery after baking?

This usually happens if the noodles weren't drained well enough or if they were overcooked before baking. Make sure to drain the noodles thoroughly and cook them just to al dente. Also, let the bake rest for 10 minutes after removing from the oven to allow the sauce to set up properly.

Can I use different types of noodles?

Absolutely! While egg noodles provide the most authentic texture and flavor, this recipe works well with other pasta shapes like fusilli, penne, or farfalle. Just be sure to adjust the cooking time to reach al dente before mixing with the sauce. Whole wheat or gluten-free alternatives will also work, though texture may vary slightly.

Hungarian Noodle Bake Recipe

Name: Hungarian Noodle Bake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Hungarian
Ingredients: 16 oz egg noodles, cooked and drained; 1 (10.5 oz) can cream of mushroom soup; ½ cup chicken broth; 2 ½ tablespoons poppy seeds; 2 tablespoons Worcestershire sauce; 1 ½ teaspoons onion powder; 1 teaspoon garlic powder; ½ teaspoon paprika; 1-3 teaspoons hot sauce (to taste); 1 (8 oz) tub cottage cheese; 1 ½ cups sour cream; ½ cup shredded parmesan cheese; Additional poppyseeds for topping

Description

This Hungarian Noodle Bake is a comforting and hearty dish that combines tender egg noodles with a creamy, tangy sauce packed with bold flavors. Topped with a layer of parmesan cheese and poppy seeds, this casserole is baked to golden perfection. It’s the ultimate comfort food, perfect for weeknight dinners or potlucks.

Ingredients

Units Scale

Pasta and Base

16 oz egg noodles, cooked and drained

Sauce

1 (10.5 oz) can cream of mushroom soup
1/2 cup chicken broth
2 1/2 tablespoons poppy seeds
2 tablespoons Worcestershire sauce
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1–3 teaspoons hot sauce (to taste)

Creamy Mixture

1 (8 oz) tub cottage cheese
1 1/2 cups sour cream

Topping

1/2 cup shredded parmesan cheese
Additional poppyseeds for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Prepare the Noodles
Cook the egg noodles according to their package instructions. Drain well and set them aside to cool slightly.
Make the Sauce
In a large mixing bowl, combine the cream of mushroom soup, chicken broth, poppy seeds, Worcestershire sauce, onion powder, garlic powder, paprika, and hot sauce. Stir until the sauce is smooth and well-mixed.
Combine the Ingredients
Add the cottage cheese, sour cream, and cooked egg noodles into the bowl with the sauce. Gently fold everything together until the noodles are evenly coated.
Assemble the Dish
Pour the noodle mixture into the prepared baking dish. Spread it evenly, then sprinkle the shredded parmesan cheese and additional poppyseeds on top.
Bake the Casserole
Cover the baking dish with foil and bake in the preheated oven for 40-50 minutes. For a crispy top layer, remove the foil during the last few minutes of baking and let it cook uncovered.

Notes

For added flavor, try adding cooked and crumbled sausage or ground beef to the noodle mixture before baking.
Substitute Greek yogurt for sour cream if you’d like a lighter option.
To store leftovers, refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
Add a sprinkle of fresh parsley after baking for a splash of color and freshness.

Nutrition

Serving Size: 1 portion (1/8 of the casserole)
Calories: 320
Sugar: 2g
Sodium: 590mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 10g
Cholesterol: 55mg