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Creamy Egg and Noodle Bake

I know I’ve sampled a lot of casseroles from More with Less. Can you bear just one more? Then I’ll do my best to move on to another chapter. This one was a big hit with the family, and I really wished I could have eaten it, too.

I thought the idea of using hard-boiled eggs for protein was very clever and economical. If your family just can’t imagine dinner without meat you could throw in some shredded chicken or turkey easily enough.

I felt a need to throw in some veg, and mixed in a few cups of the shredded zucchini that I put up from the garden at the end of the summer. The kiddos are still rebelling against zucchini from those weeks in August when we had zucchini at every meal. So it’s a telling thing that they ate it up in this dish without complaint. Though the fact that my zucchini were yellow and not green, and therefore disguised, did not hurt either.

So as I consider where to head next in the More with Less cookbook, tell me, do you have a favorite recipe? Or one that you’re curious about? I’d love to know what you’d like to try. Maybe I’ll try it with you!

Plan to Eat users, click on the recipe title to import the recipe into your account.

Creamy Egg and Noodle Bake

Source: More with Less by Doris Janzen Longacre

Ingredients

  • 3 cups uncooked noodles
  • 2 Tbs butter
  • 12 cup organic onionfinely chopped
  • hard-cooked eggschopped
  • 2 cups organic cottage cheese
  • 1 cup organic plain yogurt
  • 13 cup Parmesan cheese
  • 2 tsp poppy seeds
  • 1 tsp Worcestershire sauce
  • 12 tsp salt
  • pepper
  • 34 cup soft bread crumbs
  • 1 Tbs melted butter

Method

See page 160, More with Less cookbook

 

 

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