Egg Noodle Casserole
Topped with Parmesan cheese, hard-cooked eggs add richness to this cheesy egg noodle pasta. Enjoy with a creamy mozzarella and cottage cheese tomato sauce.
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Ingredients
- 750 ml dry broad egg noodles, cooked
- 500 ml sodium reduced pasta sauce
- 250 ml low fat sodium reduced cottage cheese (1%)
- 8 hard-cooked eggs, peeled and sliced
- 250 ml grated part skim mozzarella cheese
- 30 ml grated Parmesan cheese
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