Recipe: Beany Noodle Bake

BEANY NOODLE BAKE

1/2 cup chopped onion
1 crushed garlic clove
1 tablespoon oil
1 cup Contadina brand tomato sauce (8 oz can)
1/2 teaspoon oregano leaves
1/2 teaspoon basil leaves
1/2 teaspoon salt
1 cup cream style small curd cottage cheese
1/4 cup dry Carnation nonfat dry milk
1 slightly beaten egg
2 cups cooked, drained medium noodles (3oz raw)
1 3/4 cups drained, slightly mashed kidney beans (15 1/4oz can)
1/2 cup shredded cheddar cheese (2 oz)

Saute onion and garlic in oil in small saucepan.

Add tomato sauce, oregano, basil and 1/4 teaspoon salt. Heat to boiling; reduce heat and simmer, uncovered, 10 minutes. Stir occasionally.

Combine cottage cheese, nonfat dry milk, egg and remaining 1/4 teaspoon salt.

Place half of noodles in bottom of buttered 8 1/2 x 4 1/2 x 2 1/2 inch loaf dish. Top with half of beans, half of sauce and half of cottage cheese mixture. Repeat layers. Sprinkle cheddar cheese over top.

Bake in slow oven (325 degrees F) 35 to 45 minutes.

Makes 4 servings
Source: Sports Minded Cooking: Carnation