Vegetable Noodle Bake Recipe

4.5 5 4
Vegetable Noodle Bake Recipe
Vegetable Noodle Bake Recipe photo by Taste of Home
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Vegetable Noodle Bake Recipe

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4.5 5 4
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 3/4 cup canned tomato puree
  • 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 4% cottage cheese
  • 1 package (10 ounces) 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° for 20-25 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Vegetable Noodle Bake in Taste of Home June/July 2004, p46

Nutritional Facts

1 cup: 211 calories, 5g fat (2g saturated fat), 35mg cholesterol, 559mg sodium, 31g carbohydrate (7g sugars, 5g fiber), 12g protein.

  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 3/4 cup canned tomato puree
  • 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 4% cottage cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/3 cup shredded American cheese
  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.
  2. Meanwhile, cook noodles according to package directions; drain.
  3. 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° for 20-25 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Vegetable Noodle Bake in Taste of Home June/July 2004, p46

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Reviews forVegetable Noodle Bake

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mamerch User ID: 2680022 53924
Reviewed Jan. 15, 2010

"Very easy and delicious, but to bulk it up, I added cooked ground beef and twice the cottage cheese to feed my family of 4 twice."

MY REVIEW
Joscy User ID: 2694585 58076
Reviewed Aug. 19, 2008

"Thank you for sharing this recipe Mrs. Terry. Made for my husband and myself (we're empty nesters) and all my husband kept saying was yum.

Joscey from Oxford, NY"

MY REVIEW
bohlssen User ID: 3007732 57583
Reviewed May. 25, 2008

"Re: Vegetable Noodle bake--Thank you--great tasting-easy-always looking for meatless dishes.

Oshkosh, WI."

MY REVIEW
helloagainxyz User ID: 810022 58075
Reviewed May. 23, 2008

"This sounds yummy. Thanks for posting - plan on making it within the week."

MY REVIEW
lindamosakowski User ID: 2953932 57582
Reviewed May. 23, 2008

"This sounds fabulous, I am on Weight Watchers, could you please give some nutrition info so I can add it to my program?

Thank you,
Linda Mosakowski"

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