Bean Noodle Bake
|Medium noodles||3 Ounce (2 1/4 Cup)|
|Tomato sauce||8 Ounce (1 Can)|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried marjoram||1⁄2 Teaspoon, crushed|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Garlic salt||1 Dash|
|Egg||1 , slightly beaten|
|Creamy cottage cheese||1 Cup (16 tbs)|
|Canned red kidney beans||15 1⁄2 Ounce, drained (1 Can)|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
Cook noodles according to package directions; drain.
Meanwhile, in saucepan mix tomato sauce, salt, basil, marjoram, oregano, and garlic salt.
Simmer, uncovered, for 10 minutes.
Combine egg and cottage cheese.
Place half the noodles in bottom of ungreased 9 x 5 x 3-inch loaf pan; top with beans, half the sauce, and half the cottage cheese mixture.
Repeat layers of noodles, sauce, and cheese mixture.
Bake, uncovered, in a 350Â° oven for 25 minutes.
Sprinkle Cheddar cheese atop.
Bake for 5 minutes more.
Let stand for 5 to 10 minutes before serving.