Cottage Cheese And Noodle Bake Recipes

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Remove from heat; stir in tomato sauce, sugar, salt, garlic salt and pepper. , In a small bowl, combine cottage cheese, cream cheese, green onion, green pepper and sour cream., Drain noodles; place half of noodles in a greased 1-qt. baking dish. Spoon half of beef mixture over the top. Layer with cottage cheese mixture and remaining noodles. Top with remaining beef mixture; sprinkle with Parmesan cheese., Cover and bake 20-25 minutes or until heated through.

Steps:

• Preheat the oven to 350 degrees F.
• Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
• Cook the egg noodles until al dente. Drain and set aside.
• In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
• To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
• Serve with crusty French bread.
• To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
• To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cottage cheese, spinach, eggs, and Parmesan cheese together in a bowl; pour into an 8-inch square baking dish and smooth into an even layer.
• Bake in preheated oven until the cheese is bubbling along the edges, 20 to 30 minutes. Season with garlic powder, salt, and pepper.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water until tender yet firm to the bite, 6 to 8 minutes. Drain and toss with melted butter. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with butter.
• Beat eggs, sour cream, and cottage cheese together in a bowl until well blended. Add Parmesan cheese, onion, parsley, garlic powder, salt, and pepper and beat until thoroughly mixed. Add cooked egg noodles and toss to mix well. Transfer mixture to the prepared casserole dish.
• Bake in the preheated oven until heated through, about 20 minutes.

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
• Cook the egg noodles until al dente as per the package directions. Drain and set aside.
• In a medium bowl, combine the cottage cheese and sour cream. Add plenty of freshly ground black pepper. Add to the noodles and stir. Add the Cheddar and green onions, then stir.
• Add the contents of the bowl to a 9-by-13-inch baking dish and bake for 15 minutes. Remove and top with the potato chips. Return to the oven and bake until golden, another 5 minutes.
• Garnish with green onions, then serve.

Steps:

• Make the crust by combining crumbs sugar and stirring in melted butter. Press into a 9" spring-form pan and refrigerate while you prepare filling.
• In a blender or food processor, process cottage cheese until smooth. Stir in dissolved Jell-o powder and pulse to combine. Dump into a separate bowl and fold in Cool Whip streight from freezer, do not thaw. When evenly combined, pour over prepared crust and chill in refrigerator until set (3 hours).

Steps:

• Cook spaghetti al dente, rinse, drain and set aside.
• Cook spinach til tender; drain and place in bowl. Add 1 tblsp olive oil, lemon juice and rind to spinach; mix well, set aside.
• Saute onions with spices in the 2 tblsp olive oil until transparent.Stir in rice, water and raisins; heat through; set aside.
• In separate bowl, stir eggs with salt and pepper. Add cottage cheese and mix well; set aside.
• Combine bread crumbs, paprika, butter and set aside.
• In a 13 x 9 oiled pan, layer: 1/2 of the onions, then 1/3 of the spaghetti, next all the spinach, then 1/3 spaghetti, then all the cheese, then remaining onions, then remaining spaghetti.
• Sprinkle on the topping.Dab on more butter if desired.
• Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 35 minutes or til done.
• Allow to cool/set for a half hour before cutting.
• Top servings with dollops of yogurt if desired.

Steps:

• Saute onion in butter until tender.
• Stir in flour, salt and pepper until smooth.
• Gradually stir in milk and mustard.
• Cook until thickened.
• Stir in cheeses, lemon juice, then noodles.
• Bake at 350 degrees 40-45 minutes.
• Sprinkle with fresh parsley.

Steps:

• Cook noodles according to package directions; drain.
• Preheat oven to 375.
• In large bowl, combine cottage cheese, sour cream, onions, parsley, basil, salt, garlic powder, and pepper; mix well.
• Stir in noodles.
• Spoon into greased 8-inch baking dish.
• Bake 20 minutes or until hot and bubbly, topping with cheddar cheese during last 5 minutes of baking.
• Refrigerate any leftovers.

Steps:

• Cook the noodles al dente and cool to room temperature.
• Place the cooked noodles into a bowl and toss with 1/2 cup of cottage cheese, milk, melted butter, chives, and garlic. Season this mixture with salt & pepper to taste.
• Spray an 8 x 8 inch baking dish with nonstick cooking spray lightly on the bottom and sides.
• Place the noodle mixture into this dish and top with the remaining cottage cheese spreading this evenly from end to end.
• Top this evenly with breadcrumbs and top this with paprika for color. Spray this lightly with some nonstick spray.
• Place this into a 400°F oven for 20 to 30 minutes.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomato sauce, garlic powder, salt and pepper. , In a large bowl, combine the cream cheese, cottage cheese, Parmesan cheese, onions and green pepper. Drain noodles; place half in a greased 13x9-in. baking dish. Top with half each of the meat and cheese mixtures. Repeat layers. Sprinkle with additional Parmesan cheese if desired. , Cover and bake at 350° for 30-35 minutes or until heated through.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, salt, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Drain noodles; toss with butter. Set aside. In a blender, process cottage cheese and sour cream until smooth. Transfer to a large bowl; stir in onions and parsley. Add noodles; toss to coat. , In a greased 11x7-in. baking dish, layer a third of the noodle mixture and half of the meat sauce. Repeat layers. Top with remaining noodle mixture; sprinkle with Swiss cheese. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly and lightly browned.