No owrries, I never cook my noodles before doing a casserole, it just needs a little longer that way, and it may well solve your moisture problem! My vegetable casseroles are usually very, very firm. Like, cut'em and slice'em solid. But part of that is -- so here's my real tip for reducing the sogginess! -- add a bit of flour or corn flour to your egg/sour cream/cottage cheese mixture. I never do casseroles without adding flour [or equivalents], say 1~2 table spoons?