Hungarian Goulash Casserole the Editors of Publications International, Ltd.
Hungarian Goulash Casserole
Make 4 to 6 servings
|1||pound ground pork|
|1/4||teaspoon ground nutmeg|
|1/4||teaspoon black pepper|
|1||tablespoon vegetable oil|
|1||cup reduced-fat sour cream, divided|
|1||can (10-3/4 ounces) cream of celery soup, undiluted|
|1||teaspoon sweet Hungarian paprika|
|1||package (12 ounces) egg noodles, cooked and drained|
|2||teaspoons minced fresh dill (optional)|
- Preheat oven to 325°F. Spray 3-quart casserole dish with nonstick cooking spray.
- Combine pork, salt, nutmeg and pepper in medium bowl. Shape into 1-inch balls. Heat oil in large skillet over medium-high heat. Add meatballs; cook 10 minutes or until browned on all sides and no longer pink in center. Remove meatballs from skillet; discard drippings.
- Stir together 1/4 cup sour cream and cornstarch in same bowl. Spoon into skillet. Add remaining 3/4 cup sour cream, soup, milk and paprika. Stir until smooth.
- Spread cooked noodles in prepared dish. Arrange meatballs over noodles and cover with sauce. Bake 20 minutes or until hot. Sprinkle with dill.
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