Noodle Cheese & Vegetable Casserole

Egg noodles mixed with a tangy yogurt and cottage cheese base, green beans, and minced onion, then baked under a layer of melted cheddar until golden and bubbly. This is a straightforward weeknight casserole that’s filling without being heavy.

The yogurt and cottage cheese combination does double duty: it adds protein and creates a creamy sauce without needing a traditional bechamel. The tang from the yogurt keeps the richness in check and prevents the casserole from tasting one-note cheesy.

Mix the noodles with the yogurt mixture while the noodles are still warm so the sauce clings and distributes evenly. Fold in the green beans and onion, top with shredded cheddar, and bake until the cheese melts, browns, and forms a bubbly crust on top.

Kitchen Tips

• Cook the noodles just until tender, not past. They’ll continue softening in the oven during the 20 to 25 minute bake.
• Thaw frozen green beans before mixing in, or they’ll drop the casserole temperature and extend baking time.
• Use full-fat cottage cheese for the best texture. Low-fat versions can turn watery during baking.
• Shred the cheddar from a block for a smoother, more even melt on top.

Variations

• Swap green beans for broccoli florets or mixed vegetables.
• Add diced ham or cooked chicken for a meatier version.
• Stir in a teaspoon of garlic powder and dried dill for more flavor in the cheese base.