Creamy Egg And Noodle Bake
Creamy egg and noodle bake combines tender spinach noodles with hard-boiled eggs, cottage cheese, sour cream, and Parmesan for a hearty, flavorful dish perfect for family dinners.
Ingredients
- 4 oz. green spinach noodles ⓘ
- 2 Tbsp. butter ⓘ
- 1/2 c. onion, chopped ⓘ
- 1 clove garlic, minced ⓘ
- 8 hard-boiled eggs ⓘ
- 2 c. cottage cheese ⓘ
- 1 c. sour cream ⓘ
- 2 tsp. poppy seed
- 1/2 c. Parmesan cheese ⓘ
- 1 tsp. Worcestershire sauce ⓘ
- 1/2 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 3/4 c. soft bread crumbs ⓘ
- 1 Tbsp. margarine ⓘ
Instructions
- Cook noodles; drain and put in a bowl.
- Melt butter in a small skillet; sauté onion and garlic until tender.
- Toss noodles with the onion and garlic mixture.
- Chop 6 eggs; set aside 2 eggs for garnish.
- Add chopped eggs to the noodle mixture.
- In a small bowl, combine cottage cheese, sour cream, Parmesan cheese, poppy seed, Worcestershire sauce, salt, and pepper. Fold into the noodle mixture.
- Turn the mixture into a baking dish.
- Sprinkle with soft bread crumbs and dot with margarine.
- Bake until bubbly and golden on top.
Tips & Substitutions
For a creamier texture, consider using ricotta cheese instead of cottage cheese. If you can't find green spinach noodles, regular egg noodles work just as well. To add extra flavor, mix in some fresh herbs like dill or parsley. For a crunchier topping, try adding crushed crackers or potato chips to the bread crumbs.
Serving Suggestions
This creamy egg and noodle bake pairs beautifully with a fresh green salad or steamed vegetables for a well-rounded meal. You can also serve it alongside a light vinaigrette to balance the richness. For a brunch option, consider serving it with a side of fruit or with a slice of quiche zucchini pie for a delightful spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place portions in a microwave-safe dish and cover with a damp paper towel to prevent drying out. Heat on medium power in the microwave until warmed through, or re-bake in the oven at 350°F until heated completely.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Egg And Noodle Bake contains roughly 709 calories, with 25g protein, 67g carbohydrates, and 41g fat. It is an excellent source of calcium (104% of the Daily Value), dietary fiber (64% of the Daily Value), and iron (59% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1568mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the noodle mixture a day in advance and store it in the fridge. Just assemble the dish without baking, and when you're ready to serve, sprinkle the bread crumbs on top and bake as directed. This makes it a convenient option for busy days or gatherings.
What can I use instead of sour cream?
If you prefer a lighter option, you can substitute Greek yogurt for sour cream. It will provide a similar tangy flavor and creamy texture. Alternatively, you can use a dairy-free sour cream for a vegan version, although it may alter the taste slightly.
How do I know when the bake is done?
The bake is done when it is bubbly and golden on top, typically after about 30-40 minutes in the oven at 350°F. You can also insert a knife in the center; if it comes out clean, the dish is ready. Let it rest for a few minutes before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).