Vegetable Noodle Bake

SUBMITTED BY: Dixie Terry

"Traditional lasagna fixin's (minus the meat) make up Vegetable Noodle Bake, a satisfying casserole shared by field editor Dixie Terry, Goreville, Illinois. The egg noodles are a great substitute for the usual lasagna noodles. 'If you're out of hamburger, serve the dish and no one will even notice it's meatless because it's so tasty,' Dixie assures."

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PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (14.5 ounce) can diced tomatoes, drained
3/4 cup canned pureed tomatoes
1/3 cup chopped onion
1 1/4 teaspoons dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups uncooked medium egg noodles
1/2 cup small curd cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/3 cup shredded American cheese

DIRECTIONS

In a large saucepan, combine the tomatoes, tomato puree, onion, oregano, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Meanwhile, cook noodles according to package directions; drain.
Spread 1/3 cup tomato mixture in a greased shallow 2-qt. baking dish. Top with half of the noodles. Spread with cottage cheese; top with spinach. Drizzle with 1/2 cup tomato mixture; top with remaining noodles and tomato mixture. Sprinkle with American cheese. Cover and bake at 350 degrees F for 20-25 minutes or until cheese is melted.