Low Sodium Cottage Cheese Casserole
Savor the wholesome comfort of our Low Sodium Cottage Cheese Casserole – a flavorful, heart-healthy twist on a classic baked favorite! Packed with nutrient-rich ingredients like low sodium cottage cheese, baby spinach, and a vibrant medley of sautéed bell peppers and onions, this casserole is as nourishing as it is delicious. Tender egg noodles are combined with creamy cottage cheese and seasoned with garlic, black pepper, and oregano, then topped with melted reduced-fat cheddar for the perfect golden crust. With just 20 minutes of prep time, this dish is an ideal low-sodium dinner for the whole family. Whether you're managing your salt intake or just seeking a lighter yet satisfying casserole, this recipe delivers bold flavor without compromise. Perfect for weeknight dinners or potluck gatherings, serve it warm and finish with a sprinkle of fresh parsley for a touch of brightness.
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Recipe Information
Ingredients
- 2 cups low sodium cottage cheese
- 8 ounces uncooked egg noodles
- 1 cup low sodium chicken broth
- 2 large eggs
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 2 bell peppers, assorted colors, chopped
- 2 cups baby spinach
- 2 garlic cloves, minced
- 1 cup reduced fat cheddar cheese, shredded
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with a small amount of unsalted butter or non-stick spray.
Cook the egg noodles according to the package instructions in unsalted water. Drain and set aside.
In a large skillet over medium heat, melt the unsalted butter. Add the chopped onion and bell peppers, sauté for 5 minutes or until they are soft and translucent.
Add the minced garlic and baby spinach to the skillet, and continue to sauté for another 2 minutes until the spinach is wilted.
In a large mixing bowl, beat the eggs lightly. Then stir in the low sodium cottage cheese, low sodium chicken broth, cooked egg noodles, sautéed vegetables, black pepper, and oregano.
Pour the mixture into the prepared baking dish, and spread evenly.
Sprinkle the shredded reduced fat cheddar cheese evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil, and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
Remove from oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 1974 mg | 86% | |
| Total Carbohydrate | 219.2 g | 80% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 34.5 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1521 mg | 117% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2008 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
