Ingredients for Hungarian Noodle Casserole
- Medium Noodles
- Olive Oil
- 1 medium onion, chopped
- Green Bell Peppers
- Garlic Cloves
- Low Fat Cottage Cheese
- Plain Low Fat Yogurt
- 2 tablespoons paprika (sweet or hot, to taste) + 1 tablespoon for topping
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
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How to Make Hungarian Noodle Casserole
- Preheat oven to 375°F (190°C).
- Lightly grease a 7x11 inch baking pan with oil or cooking spray.
- Cook 1 pound of egg noodles according to package directions until al dente. Drain well and set aside.
- While noodles cook, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1 medium onion, chopped, and 1 green bell pepper, chopped. Cook, stirring frequently, until onions begin to soften and brown, about 10 minutes.
- Add 2 cloves of minced garlic and cook for another minute until fragrant.
- Remove from heat and set aside.
- In a large bowl, combine 16 ounces of cottage cheese, 1 cup of plain yogurt, 2 tablespoons of paprika (sweet or hot, to taste), 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of onion powder.
- Mix well to combine.
- Add the cooked noodles and onion-pepper mixture to the cottage cheese mixture.
- Stir gently until everything is well combined.
- Pour the mixture into the prepared baking pan.
- Press the noodles down gently with the back of a spoon to create an even layer.
- Sprinkle an additional tablespoon of paprika over the top.
- Cover the casserole with foil and bake for 25 minutes.
- Remove the foil and bake for another 5 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
21g
Fat
6g
Carbs
6g
