Cheesy Mushroom Noodle Bake Recipe

About this recipe

A comforting vegetarian dinner featuring layers of noodles, mushrooms, and a creamy cheddar cheese sauce baked to perfection.

Ingredients

• 160 g Wai Wai Chinese Hakka Egg Noodles
• 125 g Cremini Mushroom
• 1 pack (1 kg) Amul Diced Cheddar
• 1 ltr Amul Calci+ Calcium Rich High Protein Milk
• 1 pack (500 g) Nandini Cooking Butter Unsalted
• 250 ml Brothsmen Creamy Mushroom Soup - Ready To Eat
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil

Instructions

1. 1. Preheat the oven to 350°F (175°C) and lightly butter a baking dish.
2. 2. Cook 250 g of egg noodles according to package instructions, drain, and set aside.
3. 3. In a skillet, sauté 1 cup of sliced mushrooms in a little butter or oil until softened, about 5 minutes.
4. 4. Arrange the cooked noodles, sautéed mushrooms, and 1 cup of shredded cheddar cheese in layers in the prepared baking dish.
5. 5. In a saucepan, blend 2 cups of cream of mushroom soup with 1 cup of milk and heat gently until smooth and warm.
6. 6. Pour the soup mixture evenly over the layered ingredients in the baking dish.
7. 7. Bake in the preheated oven for 35 to 40 minutes, or until bubbly and golden on top.
8. 8. Remove from the oven and let cool slightly before serving.