Ingredients
- 16 pkg
- 3 chicken bouillon (cubes)
- 1 egg noodles
- 1 paprika
- 475 ml sour cream
- 250 gr cottage cheese
- 60 ml boiling water
- 60 gr onion
- 30 ml worcestershire sauce
- 20 gr parmesan cheese
- 9 gr poppy seeds
- 1 gr garlic powder
- 1 ml 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.
