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Rating: 5/5 (2 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 592
% Daily Value**
Total Fat 34g
Saturated Fat 13g
Unsaturated Fat 11g
Cholesterol 45mg
Sodium 2545mg
Total Carbohydrate 51g
Dietary Fiber 5g
Sugars 13g
Protein 24g
Vitamin A  19%Vitamin C  16%
Calcium  44%Iron  19%
Potassium  10%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Noodle Cheese and Vegetable Casserole

Date Added: July 27, 2009


3 Quarts Water boiling
1 Tablespoon Salt coarse
1 Cup Cheddar Cheese shredded
1/2 Cup Onion minced
8 Ounces Noodles egg
1 Can Yogurt plain(8oz)
1 Can Cottage Cheese creamed(8oz)
1 Package Green Beans frozen(10oz)
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1. Gradually add noodles and salt to rapidly boiling water so that water continues to boil.

2. Cook, uncovered, stirring occasionally, until tender; drain in colander.

3. While noodles are cooking, combine yogurt and cottage cheese.

4. In a 2-quart round baking dish, combine noodles, yogurt mixture, beans and onion.

5. Top with Cheddar cheese.

6. Bake in preheated 400 F. oven 20 to 25 minutes, or until cheese is melted and browned.

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Dietary Notes:
This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yogurt, Beans, Gluten, Cheese, Onion allergies.
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