I could have titled this blog “The Amazing Exploding Hungarian Noodle Casserole.” Make no mistake, this is a delicious and hardy accompaniment for a Beef Bourguignon or similar entrée. But, my first experience in serving this to my guests taught me several valuable lessons.
Lesson 1: fire and noodles don’t mix!
The scene was a dinner party at my home with a buffet table full of mouth-watering offerings. Many folks had made their first pass through the buffet table and several us were hovering around the buffet chatting when…“BAM!…SHATTER!…SPRAY!!”
Stunned, we all were paralyzed, jaws dropped as we gawked at the Baked Hungarian Noodle Casserole that had literally EXPLODED!. Glass shards and noodles littered the buffet table. The dinner was ruined — glass penetrated every nook and cranny of the food and surrounding area.
Silence. No…one…said…a…word…and turned toward me.
I wanted to cry, but without missing a beat, I threw my hands in the air and exclaimed, “And now for my next trick!”
The crowd exploded (pun noted) in laughter and applause! What else could we do? Several folks helped with clean up, in disbelief that Pyrex would shatter like that! I pulled some back-up food from the fridge and brought out more wine and desserts.
Lesson 2: It doesn’t matter what you serve people, whether it’s fancy or low-key, hospitality is from the heart. The main thing is to make people feel you are glad they came. Famous chef Julia Child wrote in her autobiography that on a few occasions she served dishes that flopped and she only realized it when she took a bite along with her guests. She never batted an eye or drew attention to the food, focusing on her guests the entire time.
So what happened? I guess I had the Sterno a little too close to the Pyrex? I had no idea Pyrex could shatter but no glass is bullet proof. For more on this topic read this article “Exploding Pyrex Cookware Mystery Solved.”
I am making this recipe for Christmas Eve dinner this year.
Lesson 3: No Sterno and no Pyrex this time.
Baked Hungarian Noodles
This recipe, from A Private Collection published by the Junior League of Palo Alto, is written to serve 24 guests because it’s suitable for a crowd. It can be easily divided by 2 to serve 12. This can be made well in advance of the party. You might question only one pound of noodles for 24 servings; be sure to use only fine noodles to get the proper volume.
- 1 pound fine noodles
- 4 cups cream-style cottage cheese
- 4 cups sour cream
- 1 cup minced onion
- 3-4 cloves of garlic minced
- 4 tablespoons Worcestershire sauce
- 4 dashes Tabasco sauce
- 4 tablespoons of poppy seeds
- 2 teaspoons salt
- Freshly-ground pepper to taste
- Freshly-grated parmesan cheese
Cook noodles in boiling, salted water until tender. Drain. Combine the noodles with the remaining ingredients except the paprika and Parmesan cheese.
Place in two or three buttered casseroles and bake at 350 degrees until hot. Or, put in refrigerator at this point until ready to use. Approximately 30 minutes before serving, remove from refrigerator and bake until hot.
Sprinkle with paprika and serve with Parmesan cheese.