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Egg Noodle Casserole

Ready in 40 minutes
Prep 15 minutes
Cook 25 minutes
4
SERVINGS
METRIC
IMPERIAL

  • 750 ml dry broad egg noodles, cooked
  • 500 ml sodium reduced pasta sauce
  • 250 ml low fat sodium reduced cottage cheese (1%)
  • 8 hard-cooked eggs, peeled and sliced
  • 250 ml grated part skim mozzarella cheese
  • 30 ml grated Parmesan cheese
Topped with Parmesan cheese, hard-cooked eggs add richness to this cheesy egg noodle pasta. Enjoy with a creamy mozzarella and cottage cheese tomato sauce.

Instructions

Preheat oven to 350°F (180°C).

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.)

Bake in preheated 350°F (180°C) oven for 15 minutes; uncover. Bake until bubbly, about 10 more minutes.

Nutritional Facts
  • Amount Per Serving
    496 Calories
  • Fat
    19 g
  • Saturated Fat
    8 g
  • Trans Fat
    01 g
  • Sodium
    525 mg
  • Sugars
    12 g
  • Protein
    36 g
  • Fibre
    3 g
  • Carbohydrate
    47 g

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