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Vegetable Noodle Bake

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."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 60 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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

  1. 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.
  2. 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.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2008 by KKH3 
This tasted okay, but the directions say 2.5 cups noodles--how much is that??? I don't know... MORE

 
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