Noodle-Cheese-Vegetable Casserole

This easygoing casserole is comfort food with a lighter touch. Instead of a rich cream sauce, it binds egg noodles and green beans with a tangy mix of yogurt and cottage cheese, which keeps things creamy while sneaking in extra protein and cutting the fat.

The cottage cheese melts down into the hot noodles as it bakes, turning velvety, while the yogurt adds a pleasant little tang that brightens the whole dish.

A blanket of shredded cheddar over the top is the finishing touch, baking into a golden, bubbly crust.

It is the kind of fridge-and-pantry dinner that comes together fast and flexibly, so swap in whatever vegetables you have. Simple, satisfying and meatless, it is a good weeknight option when you want something warm and filling without much fuss.

Kitchen Tips

• Slightly undercook the noodles, since they keep softening in the oven. Mushy noodles make a mushy casserole.
• Use small-curd cottage cheese for a smoother texture, or blend it briefly if you want it creamier.
• Bake just until the cheddar is melted and browned, since overbaking can dry out the noodles.

Variations

• Swap the green beans for peas, broccoli, spinach or mixed vegetables.
• Add a pinch of garlic powder, nutmeg or black pepper to the yogurt mixture.
• Stir in cooked chicken, ham or tuna for a non-vegetarian, heartier bake.