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Rating: 5/5 (3 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 337
% Daily Value**
Total Fat 17g
26%
Saturated Fat 10g
15%
Unsaturated Fat 1g
Cholesterol 57mg
19%
Sodium 2359mg
98%
Total Carbohydrate 26g
9%
Dietary Fiber 2g
8%
Sugars 12g
Protein 21g
Vitamin A  16%Vitamin C  13%
Calcium  43%Iron  4%
Potassium  7%Vitamin E  1%
** 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 Veggie Casserole

Date Added: October 26, 2009

Ingredients:

1/2 Cup Onion minced
8 Ounces Yogurt plain
3 Quarts Water boiling
1 Tablespoon Salt coarse
8 Ounces Cottage Cheese creamed
1 Cup Cheddar Cheese shredded
8 Ounces Egg Noodles medium wide
10 Ounces Green Beans frozen
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Directions:

1. Preheat oven to 400F.

2. Gradually add noodles and salt to rapidly boiling water so that water continues to boil.

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

4. In a separate bowl, combine yogurt and cottage cheese.

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

6. Top with Cheddar cheese.

7. Bake 20 to 25 mins, or until cheese is melted and browned.

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Dietary Notes:
This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% 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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