Recipe by littleturtle
Hungarian Goulash Casserole
Top Review by smellyvegetarian
This was good! I followed the advice of a previous reviewer and browned the meat and mushrooms then added the soup, milk, etc., following up with the corn starch mix. I was short on sour cream, so I ended up mixing the corn starch into 1/4 c of the milk. I also mixed the sauce into the noodles before baking, mostly b/c I didn't do a very good job of pouring it evenly :). Turned out good, needed a bit of more salt but that could be b/c I used the reduced fat low sodium cream of celery soup. I also used skim milk with no problems. Thanks for a good recipe!
- 1 (10 ounce) package egg noodles, cooked & drained
- 1⁄2 lb ground turkey (I like half and half of each) or 1⁄2 lb ground pork (I like half and half of each)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon pepper
- 1 tablespoon olive oil
- 4 ounces baby portabella mushrooms, sliced
- 1 cup low-fat sour cream
- 1 tablespoon cornstarch
- 1 (10 3/4 ounce) can cream of celery soup
- 1 cup 2% low-fat milk
- 1⁄4 teaspoon garlic powder
- 1 teaspoon sweet Hungarian paprika
Directions See How It's Made
- Preheat oven to 325°F.
- Spray a 13"x9" casserole dish with nonstick cooking spray.
- Combine meat, salt, nutmeg, and pepper in a bowl; shape mixture into 1" meatballs.
- In a large skillet, heat oil over med-high heat.
- Cook meatballs and mushrooms in oil until meatballs are browned on all sides and no longer pink in the center (10 minutes).
- Remove meatballs and mushrooms from skillet; discard drippings.
- In a small bowl, mix cornstarch into 1/4 cup sour cream; spoon into the skillet the meatballs were cooked inches.
- Add remaining 3/4 cup sour cream, soup, mik, garlic powder, and paprika, and stir until smooth.
- Place cooked noodles into casserole dish.
- Arrange meatballs on top of noodles and cover with sauce.
- Bake until hot (20 minutes).