Artichoke Rice Bake

Cauliflower Casserole #1

Creamy Rigatoni & Casserole

Broccoli & Rice casserole

Potato & Peppers au Gratin Casserole

Spinach Noodle Casserole

Spinach, Swiss Cheese & Noodle Casserole

Creamy Rigatoni Vegetable Casserole


8 oz Rigatoni -- uncooked
3 cups Broccoli florets
3 Carrots -- thinly sliced
Vegetable oil cooking spray
3 Tablespoons Margarine
2 Tablespoons Minced onion
3 Tablespoons Flour
2 1/4 cups Skim milk
1/2 cup Grated Edam cheese
Freshly ground black pepper

Preheat oven to 375 degrees F.

  1. Prepare pasta according to package directions. Five minutes before pasta is done, add carrots to pasta.
  2. Cook 3 minutes; add broccoli to pasta. Cook remaining 2 minutes.
  3. When pasta and vegetables are done, drain well.
  4. Lightly spray a 2-quart casserole dish with cooking spray; set aside.
  5. In a medium saucepan, melt margarine over low heat; saute onion about 2 minutes.
  6. Stir in flour and continue cooking and stirring until mixture thickens.
  7. Add milk and cheese and cook until cheese is melted.
  8. Season with salt and pepper to taste.
  9. Mix pasta and vegetables with sauce. Transfer to casserole dish.
  10. Bake for 25 to 30 minutes or until heated through.
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Spinach Noodle Casserole


8 ounces broad egg noodles
3 tablespoons butter
2 tablespoons flour
1 cup milk -- scalded
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
2 10 oz pkgs frozen spinach -- cooked and drained
1/2 pound Swiss cheese -- shredded


  1. Cook noodles according to packaged directions until just tender; drain and rinse.
  2. In saucepan, melt butter; stir in flour and cook, stirring, one minute.
  3. Gradually add milk and bring to a boil. Cook until thick, stirring constantly.
  4. Add seasonings and spinach. Stir and remove from heat.
  5. In greased baking dish, arrange half of noodles, and sprinkle with half of cheese; spoon spinach mixture over cheese.
  6. Add another layer of noodles and sprinkle with rest of cheese.
  7. Cover, and bake at 400 degrees for 15 minutes. Remove cover and bake 15 minutes more.
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Spinach, Swiss Cheese And Noodle Casserole


3 cups egg noodles -- cooked
2 tablespoons butter -- melted
3/4 cup swiss cheese -- grated
1 teaspoon salt
1 cup onion -- finely chopped
3 pounds fresh spinach -- cooked and chopped
6 tablespoons butter
1/2 cup bread crumbs
pepper to taste


  1. In a large mixing bowl combine the cooked noodles, 2 Tbsp melted butter, 1/4 cup swiss cheese and salt to taste.
  2. Melt 3 Tbsp. butter and saute the onions about 3-5 mintues or until fragrant, add the spinach.
  3. Increase the heat and cook the spinach stirring often until all water is absorbed, season with pepper.
  4. Grease a casserole dish with butter and layer one third of the noodles in the bottom.
  5. Spread 1/3 of the spinach mixture over top and repeat layers until all ingredients are used, ending with the noodles.
  6. Melt 2 Tbsp butter; remove from heat and stir in bread crumbs and remaining cheese.
  7. Sprinkle the bread crumb/cheese mixture over the casserole and bake at 350 degrees for 30 minutes or until heated through.

You need 3 full cups of noodles once they are cooked. This means you'll need to cook about 4 1/2 cups dry noodles.

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