Baked Noodles with Spinach & Yogurt
Submitted by missyzinner
Creamy baked noodle casserole with spinach, yogurt, cottage cheese, and melted cheddar on top. A low-fat vegetarian dinner for two that’s cozy and satisfying.
YIELD
2 servingsPREP
35 minCOOK
25 minREADY
60 minThis little casserole punches well above its weight.
Noodles get tossed with a tangy mix of yogurt and cottage cheese, folded together with spinach and onion, then baked under a blanket of melted cheddar until bubbly and golden.
It’s vegetarian, low-fat, and feeds two generously without leaving you heavy.
The yogurt keeps things creamy while adding a subtle tang that lifts the whole dish beyond a basic noodle bake.
Kitchen Tips
- Squeeze as much water out of the thawed spinach as possible. Excess moisture makes the casserole soggy.
- Use full-fat yogurt for a richer, creamier result if you’re not watching fat content.
- Uncover the casserole for the last few minutes to let the cheddar get golden and slightly crispy on top.
Ingredients
Directions
Gradually add noodles and salt to rapidly boiling water so that water continues to boil; cook, uncovered, stirring occasionally, until tender. Drain noodles in colander.
Preheat oven to 400. Combine yogurt and cottage cheese; combine noodles, spinach and onion with cottage cheese mixture. Pour into a 1-quart baking dish ; top with Cheddar cheese. Cover and bake 20 to 25 minutes. Uncover and bake until cheese is melted and brown.
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