Hungarian Noodle Casserole
Indulge in the hearty flavors of Eastern Europe with this Hungarian Noodle Casserole, a comforting baked dish that's as satisfying as it is flavorful. Featuring tender wide egg noodles, smoky slices of Hungarian sausage, and a creamy sauce enriched with sweet Hungarian paprika, dill, and sour cream, this casserole is a celebration of bold, rustic ingredients. Topped with bubbly melted cheddar cheese and fresh parsley, it’s a delightful fusion of rich, tangy, and savory notes in every bite. Perfect for busy weeknight dinners or cozy family gatherings, this easy-to-make casserole comes together in just under an hour and serves up to six people. If you're looking for a crowd-pleasing comfort food recipe with authentic Hungarian flair, this is the dish for you!
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Recipe Information
Ingredients
- 12 oz wide egg noodles
- 2 tbsp olive oil
- 12 oz Hungarian sausage (kielbasa or similar), sliced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp sweet Hungarian paprika
- 14 oz crushed tomatoes
- 1.5 cups sour cream
- 2 tbsp dill, chopped
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 cups shredded cheddar cheese
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish lightly with cooking spray or oil.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until just al dente. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the sliced sausage and cook until slightly browned, about 5-6 minutes. Remove the sausage and set it aside.
In the same skillet, add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.
Stir in the sweet Hungarian paprika and cook for 1 minute, allowing the spices to bloom.
Add the crushed tomatoes to the skillet, followed by the sour cream, dill, salt, and black pepper. Mix well and bring the mixture to a gentle simmer.
Return the cooked sausage to the skillet and allow the sauce to cook for about 5 minutes, until slightly thickened.
In a large mixing bowl, combine the cooked egg noodles with the sausage and sauce mixture. Mix until the noodles are evenly coated.
Transfer the noodle mixture to the prepared casserole dish and spread it into an even layer. Sprinkle the shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.7 g | 330% | |
| Saturated Fat | 128.8 g | 644% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 6837 mg | 297% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 47.9 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2341 mg | 180% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1971 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
