Creamy Egg And Noodle Bake Recipe

Name: Creamy Egg And Noodle Bake
Yield: 4 servings
Cuisine: American
Ingredients: 4 oz. green spinach noodles; 2 Tbsp. butter; 1/2 c. onion, chopped; 1 clove garlic, minced; 8 hard-boiled eggs; 2 c. cottage cheese; 1 c. sour cream; 2 tsp. poppy seed; 1/2 c. Parmesan cheese; 1 tsp. Worcestershire sauce; 1/2 tsp. salt; 1/8 tsp. pepper; 3/4 c. soft bread crumbs; 1 Tbsp. margarine

Servings: persons

4 oz. green spinach noodles
2 Tbsp. butter
1/2 c. onion, chopped
1 clove garlic, minced
8 hard-boiled eggs
2 c. cottage cheese
1 c. sour cream
2 tsp. poppy seed
1/2 c. Parmesan cheese
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. soft bread crumbs
1 Tbsp. margarine

1
Cook noodles; drain and put in a bowl.
2
Melt butter in a small skillet; saute onion and garlic until tender.
3
Toss noodles with onion mixture.
4
Chop 6 eggs; save 2 for garnish.
5
Add to noodle mixture.
6
Combine cottage cheese, sour cream, Parmesan cheese, poppy seed, Worcestershire sauce, salt and pepper in a small bowl. Then fold into noodle mixture.
7
Turn into a baking dish.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 oz. green spinach noodles, 2 Tbsp. butter, 1/2 c. onion, chopped, 1 clove garlic, minced, and more.

Yes, Creamy Egg And Noodle Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Egg And Noodle Bake

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