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Hearty Vegetarian Noodle Bake: A Comforting Casserole Recipe

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Ingredients

Adjust Servings:
6 ounces egg noodles
3 tablespoons butter
1 medium onion, chopped
1 celery rib, chopped
1 small red bell pepper, seeded and chopped
1/2 cup coarsely chopped broccoli floret
1/2 cup coarsely chopped yellow squash
3/4 cup milk
1 cup shredded sharp cheddar cheese
salt and pepper
1/4 cup dry breadcrumbs
2 tablespoons butter, melted

Nutritional information

322.6
Calories
167 g
Calories From Fat
18.6 g
Total Fat
11.2 g
Saturated Fat
73.4 mg
Cholesterol
247.8 mg
Sodium
28.7 g
Carbs
1.9 g
Dietary Fiber
2.5 g
Sugars
11.1 g
Protein
147g
Serving Size

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Hearty Vegetarian Noodle Bake: A Comforting Casserole Recipe

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    Cuisine:

    I made this dish tonight, more so out of desperation than anything. Haha. I'm a vegetarian, but I was planning on just making spaghetti or something simple for myself and making a tuna casserole for my brother, mother, and grandma. Turns out I don't have any cream of mushroom or cream of chicken on hand, so I had to change my game plan. I've had some egg noodles in the pantry for a while that I've been looking to use up, so when I found this recipe, I was very excited. Not only would use up these noodles, I could make a one-dish meal for the whole family!

    With that said, I was very skeptical, as I've had some bad luck with several vegetarian casseroles lacking in flavor. This was fantastic! I didn't have peppers or squash on hand, but the onion, celery, and broccoli (I just used a bag of frozen microwaveable florets) were more than sufficient. Everyone, including my avid meat-eating brother, loved this dish.

    I so rarely write reviews for recipes, but is definitely a keeper! :)

    • 123 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Vegetarian Noodle Casserole, Main dish or side , I made this dish tonight, more so out of desperation than anything Haha I’m a vegetarian, but I was planning on just making spaghetti or something simple for myself and making a tuna casserole for my brother, mother, and grandma Turns out I don’t have any cream of mushroom or cream of chicken on hand, so I had to change my game plan I’ve had some egg noodles in the pantry for a while that I’ve been looking to use up, so when I found this recipe, I was very excited Not only would use up these noodles, I could make a one-dish meal for the whole family! With that said, I was very skeptical, as I’ve had some bad luck with several vegetarian casseroles lacking in flavor This was fantastic! I didn’t have peppers or squash on hand, but the onion, celery, and broccoli (I just used a bag of frozen microwaveable florets) were more than sufficient Everyone, including my avid meat-eating brother, loved this dish I so rarely write reviews for recipes, but is definitely a keeper! :), Delicious!! This is going to be a regular at our house PLUS, I handmade the noodles/fettuccini :0


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    Steps

    1
    Done

    Cook the Noodles Until Just Tender by Following the Package Directions; Drain and Transfer Noodles to a Large Bowl.

    2
    Done

    in a Large Skillet, Melt the Butter Over Medium Heat; Add in the Onion and Next 4 Ingredients; Stir/Saute For About 8 Minutes or Until the Vegetables Are Softened.

    3
    Done

    Reduce Heat to Low; Add in the Milk, Cheese, Salt, and Pepper; Stir Until the Cheese Melts.

    4
    Done

    Pour Mixture Over the Noodles; Toss Until Well Blended.

    5
    Done

    Transfer Mixture to a 2 Quart Casserole That Has Been Lightly Coated With Cooking Spray; Cover and Bake in a 350 Oven For 15 Minutes.

    6
    Done

    in a Small Mixing Bowl, Mix Together the Bread Crumbs and Melted Butter, Toss to Combine.

    7
    Done

    Distribute Evenly Over the Top of the Casserole; Bake Uncovered For 15-20 Minutes or Until the Top of Casserole Is Slightly Crusty.

    Avatar Of Calliope Mcintyre

    Calliope Mcintyre

    Gluten-free guru creating delicious and satisfying dishes without the gluten.

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