• 10servings
  • 220minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450g egg pasta

  2. 3 cubes chicken stock

  3. 4 tablespoons water

  4. 1 (295g) tin condensed cream of mushroom soup

  5. 75g chopped onion

  6. 2 tablespoons Worcestershire sauce

  7. 1 tablespoon poppy seeds

  8. 1/4 teaspoon garlic granules

  9. 1/4 teaspoon hot pepper sauce

  10. 450g cottage cheese

  11. 475ml soured cream

  12. 4 tablespoons grated Parmesan cheese

  13. 1 pinch paprika

Instructions Jump to Ingredients ↑

  1. Cook pasta in a large pot with boiling salted water. Drain well.

  2. In a large bowl, dissolve chicken stock cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic granules and hot pepper sauce. Stir in cottage cheese, soured cream and pasta.

  3. Transfer to lightly greased slow cooker and sprinkle the top with Parmesan cheese and paprika.

  4. Cover and cook on high for 3 to 4 hours. Serve immediately.


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