Recipes
Egg Noodle Casserole
Topped with Parmesan cheese, hard boiled eggs add richness to this cheesy egg noodle pasta. Enjoy with a creamy mozzarella and cottage cheese tomato sauce.
Serves
4
Prep Time
15 min
Cook Time
25 min
Print RecipeIngredients
- 3 cups (750 mL) dry broad egg noodles, cooked
- 2 cups (500 mL) sodium reduced pasta sauce
- 1 cup (250 mL) low fat sodium reduced cottage cheese (1%)
- 8 hard boiled eggs, peeled and sliced
- 1 cup (250 mL) grated part skim mozzarella cheese
- 2 tbsp (30 mL) grated Parmesan cheese
Instructions
- Step 1
Preheat oven to 350°F (180°C).
- Step 2
Spray 2-quart (2 L) casserole dish with cooking spray. Layer half of noodles, pasta sauce, cottage cheese, egg slices and mozzarella cheese. Repeat layers. Sprinkle Parmesan cheese over top. Cover with aluminum foil. (Recipe can be prepared up to this point and refrigerated for a day before baking.)
- Step 3
Bake in preheated 350°F (180°C) oven for 15 minutes; uncover. Bake until bubbly, about 10 more minutes.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 496 |
| Fat | 19 g |
| Saturated Fat | 7 g |
| Trans Fat | 0 g |
| Carbohydrate | 47 g |
| Fibre | 3 g |
| Sugars | 12 g |
| Protein | 36 g |
| Sodium | 525 mg |
