8 oz noodles,egg,medium(4cups)
1 tbsp salt
3 qt water,boiling
1 can yogurt,plain(8oz)
1 can cottage cheese,creamed(8oz)
1 package green beans,frozen(10oz)
1/2 cup onion,minced
1 cup cheddar cheese,shredded
A Recipe for
Noodle Cheese & Vegetable Casserole
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This Recipe for Noodle Cheese & Vegetable Casserole is one of thousands in the Recipes-to-go Cheese Cookbook.
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This is a recipe for Noodle Cheese & Vegetable Casserole from the recipe cookbook of Recipes-to-go (Cheese)
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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1. Gradually add noodles and salt to rapidly boiling water so that
water continues to boil.~ 2. Cook, uncovered, stirring occasionally,
until tender; drain in colander.~ 3. While noodles are cooking,
combine yogurt and cottage cheese.~ 4. In a 2-quart round baking
dish, combine noodles, yogurt mixture, beans and onion.~ 5. Top with
Cheddar cheese.~ 6. Bake in preheated 400'F. oven 20 to 25 minutes,
or until cheese is melted and browned.~
Serves: 4
Noodle Cheese & Vegetable Casserole Recipe brought to you by Recipes To-Go