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Preparation Time : 15
Cook Time : 45
Total Time : 60
3 chicken bouillon cubes
1⁄4 cup boiling water
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1⁄2 cup onion , chopped
2tablespoons Worcestershire sauce
2tablespoons poppy seeds
1⁄8-1⁄4 teaspoon garlic powder
1⁄8-1⁄4 teaspoon hot pepper sauce
2cups cottage cheese (16 ounces)
2cups sour cream (16 ounces)
1 (16 ounce) package medium noodles, cooked and drained
1⁄4 cup parmesan cheese, shredded
In a large bowl, dissolve bouillon in water. Add the next six 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. Yield: 8-10 servings.
Note: Casserole may be covered and refrigerated overnight. Allow to stand at room temperature for 30 minutes before baking.
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