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Bean Noodle Bake

Diet.Chef's picture
Ingredients
  Medium noodles 3 Ounce (2 1/4 Cup)
  Tomato sauce 8 Ounce (1 Can)
  Salt 1⁄2 Teaspoon
  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)
Directions

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 350° oven for 25 minutes.
Sprinkle Cheddar cheese atop.
Bake for 5 minutes more.
Let stand for 5 to 10 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Dish: 
Noodle
Ingredient: 
Bean
Interest: 
Quick

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1216 Calories from Fat 301

% Daily Value*

Total Fat 34 g52.4%

Saturated Fat 18.2 g91.2%

Trans Fat 0.1 g

Cholesterol 368.8 mg122.9%

Sodium 3072.4 mg128%

Total Carbohydrates 163 g54.2%

Dietary Fiber 33 g132.1%

Sugars 26.3 g

Protein 69 g137.1%

Vitamin A 58.4% Vitamin C 64.4%

Calcium 74.5% Iron 78.2%

*Based on a 2000 Calorie diet

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Bean Noodle Bake Recipe