Noodle Cheese & Vegetable Casserole
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
noodles
egg |
|
| 1 | tablespoon |
salt
|
|
| 3 | quarts |
water
boiling |
*
|
| 1 | can |
yogurt
plain |
*
|
| 1 | can |
cottage cheese
creamed |
*
|
| 1 | package |
green beans
frozen |
*
|
| ½ | cup |
onions
minced |
|
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
noodles
egg |
|
| 15 | ml |
salt
|
|
| 3 | quarts |
water
boiling |
*
|
| 1 | can |
yogurt
plain |
*
|
| 1 | can |
cottage cheese
creamed |
*
|
| 1 | package |
green beans
frozen |
*
|
| 118 | ml |
onions
minced |
|
| 237 | ml |
cheddar cheese
shredded |
|
Directions
- Gradually add noodles and salt to rapidly boiling water so that ~ 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.
