Egg Noodle Casserole With Italian Cheese

READY IN: 30mins
Recipe by CookinCowgirl

This rich noodle casserole is loaded with dairy products and is a fine side dish for chicken or beef, especially if they have sauces, like tomato or wine.

Top Review by Mustang Sally 54269

Recipe turned out good & the company enjoyed it. I added all ingredients, just adjusted the amounts of some. I cut back the noodles, I find 9-10 oz plenty for 6 people. I don't care for real goopy pasta so I also cut back on the cream cheese, sour cream (substitued yogurt for some also) & cheeses. Increased the 2 sauces abit to enhance the tangy flavour. Easy to put together & keep in fridge till it's cooking time. Thanks for sharing.

Ingredients Nutrition


  1. Cook the noodles in salted water according to package directions, minus 2 minutes.
  2. Heat oven to 350 degrees.
  3. Saute the chopped onions and garlic in the oil for a minute over medium heat.
  4. Mix the Worcestershire, Tabasco, cottage cheese, sour cream, salt, and pepper together in a small bowl, then add onions and garlic.
  5. Drain the noodles, running cold water over them, then toss immediately in a large bowl with melted butter and all the other ingredients.
  6. Pour noodles into a casserole dish, sprinkle paprika on top and bake uncovered for 20 minutes.

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