Ingredients
- 16 pkg
- 3 chicken bouillon (cubes)
- 1 egg noodles
- 1 paprika
- 2 cup sour cream
- 2 cup cottage cheese
- 1/4 cup boiling water
- 1/2 cup onion
- 2 tablespoon worcestershire sauce
- 1/4 cup parmesan cheese
- 1 tablespoon poppy seeds
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper sauce (hot)
- 1 package cream of mushroom soup
Lightly grease crockpot. Cook noodles in boiling water for 5 to 7 minutes; drain. In a large bowl, dissolve bouillon in water. Add the next six ingredinets. Stir in cottage cheese, sour cream, and noodles. Transfer to crockpot. Sprinkle with parmesan cheese and paprika. Cover and cook on High 3 to 4 hours. Serve immediately.
Serves 8 to 10.
