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Got a craving for something comforting yet packed with veggies? This Vegetable Noodle Casserole is your answer. It's a delightful mix of egg noodles, broccoli, carrots, and mushrooms, all smothered in creamy cheddar cheese and cream of mushroom soup. Perfect for a cozy dinner, this dish is easy to whip up and sure to please everyone at the table. Let's get cooking!
The name of the recipe: Vegetable Noodle Casserole Recipe
Ingredients:
- 8 oz egg noodles
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to the package instructions. Drain and set aside.
- In a large mixing bowl, combine the cooked noodles, broccoli, carrots, mushrooms, cheddar cheese, cream of mushroom soup, milk, salt, and pepper. Mix well.
- Transfer the mixture to a greased baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Mushroom Noodle Casserole Recipe
What you will need to make vegetable noodle casserole
- Egg noodles: Provide a hearty base, absorbing flavors from other ingredients, making the casserole filling and satisfying.
- Broccoli florets: Add a nutritious crunch, packed with vitamins and minerals, enhancing the casserole's texture and health benefits.
- Sliced carrots: Bring sweetness and color, balancing the savory elements while adding a slight crunch.
- Sliced mushrooms: Offer an earthy flavor, complementing the creaminess of the soup and cheese, adding depth to the dish.
- Shredded cheddar cheese: Melts into a creamy, gooey layer, binding the ingredients together and adding a rich, savory taste.
- Cream of mushroom soup: Acts as a creamy binder, infusing the casserole with a smooth, savory flavor.
- Milk: Thins the soup slightly, ensuring the casserole remains moist and creamy without becoming too thick.
Tools and Instruments Required
- Large pot: Needed to cook the egg noodles until tender.
- Mixing bowl: Essential for combining all ingredients evenly.
- Baking dish: Holds the mixture while baking in the oven.
- Oven: Bakes the casserole to a golden, bubbly finish.
Vegetable Noodle Casserole
A hearty and delicious vegetable noodle casserole perfect for family dinners.
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Equipment
- Baking Dish
- Mixing bowl
- Saucepan
Read more: Zucchini Noodle Casserole Recipe
Ingredients:
Main Ingredients
- 8 oz egg noodles
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to the package instructions. Drain and set aside.
- In a large mixing bowl, combine the cooked noodles, broccoli, carrots, mushrooms, cheddar cheese, cream of mushroom soup, milk, salt, and pepper. Mix well.
- Transfer the mixture to a greased baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
You can add other vegetables like peas or bell peppers for more variety.
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 800mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg
Read more: Noodle Casserole Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 5-10 minutes if needed.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 10-15 minutes if needed.
Adding a pinch of nutmeg to the cream of mushroom soup can enhance the overall flavor of the vegetable noodle casserole without overpowering the other ingredients.
Frequently Asked Questions
FAQ:
Can I use a different type of noodle?
Yes, you can substitute with any pasta you like, such as penne or rotini.
Can I add meat to this casserole?
Absolutely, cooked chicken or ground beef works well.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, freeze it before baking for up to 2 months. Thaw before baking.
What other vegetables can I add?
Feel free to add bell peppers, zucchini, or spinach.
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