Egg Noodle Casserole

Egg Noodle Casserole


29 people made this

This casserole is just different enough from a regular pasta bake to waken your tastebuds! Great for informal dinner parties and gatherings.


Serves: 8 

  • 250g egg noodles
  • 1 tablespoon margarine
  • 500g beef mince
  • 500g tomato pasta sauce
  • 1 cup cottage cheese
  • 250g cream cheese, softened
  • 1/4 cup sour cream
  • 1/3 cup chopped spring onions
  • 1 tablespoon finely chopped green capsicum
  • 2 tablespoons margarine, melted

Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

  1. Preheat oven to 180 degrees C. Lightly grease a 2 litre casserole dish. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat 1 tablespoon margarine in a large heavy frypan over medium-high heat. Cook beef mince until evenly brown. Stir in tomato pasta sauce; remove from heat. In a medium bowl combine cottage cheese, cream cheese, sour cream, spring onion and green capsicum.
  3. Spread 1/2 the cooked noodles in the casserole dish. Cover with cheese mixture then the remaining noodles. Pour melted margarine over the noodles. Spoon meat sauce on top and spread to cover noodles.
  4. Bake in preheated oven for 30 minutes.

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