Egg Noodle Casserole

Topped with Parmesan cheese, hard-cooked eggs add richness to this cheesy egg noodle pasta. Enjoy with a creamy mozzarella and cottage cheese tomato sauce.

Prep Time:
15 min
Cook Time:
25 min


Nutrition Facts
  • 3 cups (750 mL) dry broad egg noodles, cooked
  • 2 cups (500 mL) sodium reduced pasta sauce
  • 1 cup (250 mL) low fat sodium reduced cottage cheese (1%)
  • 8 hard-cooked eggs, peeled and sliced
  • 1 cup (250 mL) grated part skim mozzarella cheese
  • 2 tbsp (30 mL) grated Parmesan cheese


  1. Preheat oven to 350°F (180°C).
  2. Spray 2-quart (2 L) casserole dish with cooking spray. Layer half of noodles, pasta sauce, cottage cheese, egg slices and mozzarella cheese. Repeat layers. Sprinkle Parmesan cheese over top. Cover with aluminum foil. (Recipe can be prepared up to this point and refrigerated for a day before baking.)
  3. Bake in preheated 350°F (180°C) oven for 15 minutes; uncover. Bake until bubbly, about 10 more minutes.