Vegetable Noodle Bake Food

VEGETABLE NOODLE CASSEROLE

Steps:

• In a large bowl combine the soups, milk,3/4 cup parmesan cheese, garlic, parsley, pepper and salt; mix well.
• Add noodles and vegetables and mix well.
• Pour into a greased 9x13 pan.
• Sprinkle with remaining parmesan cheese.
• Cover with foil and bake at 350°F for 45-50 minutes.

VEGETARIAN NOODLE CASSEROLE

Steps:

• Cook the noodles until just tender by following the package directions; drain and transfer noodles to a large bowl.
• 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.
• Reduce heat to low; add in the milk, cheese, salt, and pepper; stir until the cheese melts.
• Pour mixture over the noodles; toss until well blended.
• 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.
• In a small mixing bowl, mix together the bread crumbs and melted butter, toss to combine.
• Distribute evenly over the top of the casserole; bake uncovered for 15-20 minutes or until the top of casserole is slightly crusty.

VEGGIE NOODLE HAM CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions; drain. In a large bowl, combine soups and milk; stir in the noodles, corn, vegetables, ham, parsley, pepper, salt and 3/4 cup of cheese. , Transfer to a greased 13x9-in. baking dish. Cover and bake 45 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes or until bubbly and cheese is melted. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with remaining cheese the last 5 minutes.

VEGETABLE BEAN & NOODLE CASSEROLE

Steps:

• Saute onion and celery in oil in a large dutch oven until soft.
• Stir in flour; cook several minutes, stirring over medium heat.
• Reduce heat; slowly add soy bean stock, stirring constantly.
• Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.
• Remove from heat and set aside.
• Alternate layers of soy beans and noodles in a greased 12 x 8 x 2 inch baking dish; pour some of the vegetable gravy over each layer.
• (Gravy should come almost to top of mixture).
• Arrange tomato slices over top; sprinkle with parsley.
• Bake in preheated 350 degree oven fo 40 minutes.

ZOODLE VEGETABLE BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with avocado oil.
• Melt butter in a skillet over medium heat, about 2 minutes. Stir in garlic.
• Cut zucchini into noodle shapes with a spiralizer.
• Combine zucchini noodles, broccoli, mushrooms, bell peppers, and half of the basil leaves in a large bowl. Stir in butter mixture until well combined.
• Pour vegetable mixture into the prepared baking pan; layer on tomatoes. Top with tomato sauce, oregano, salt, and pepper. Arrange remaining basil leaves in the pan; layer on mozzarella cheese. Cover with aluminum foil.
• Bake in the preheated oven until cheese is just melted, 20 to 30 minutes. Remove aluminum foil with an oven mitt or heatproof gloves. Continue baking until vegetables are tender and cheese is bubbly, 15 to 30 minutes more.