Cheesy Vegetarian Nacho Bake Recipe

About this recipe

This hearty and cheesy casserole is a vegetarian twist on a classic comfort dish, featuring layers of creamy soup, spiced tomatoes, and crunchy nacho chips. Perfect for a satisfying dinner solution.

Ingredients

• 500 ml Amul Slim 'N' Trim Double Toned Milk
• 1 kg Amul Cheddar Cheese Diced
• 150 g Mooz Cream Cheese
• 1 Combo Cornitos Nacho Chips Sizzlin Jalapeno & Cornitos Crusties Puffs Fiery Peri Peri Flavour

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large mixing bowl, combine 1 can of cream of mushroom soup, 1 can of cream of celery soup, 1/2 cup of milk, and 1/4 cup of cream cheese. Mix until well combined.
3. 3. In a greased casserole dish, spread half of the soup mixture evenly across the bottom.
4. 4. Sprinkle 2 cups of crushed nacho chips over the soup layer, followed by 1 1/2 cups of grated Cheddar cheese.
5. 5. Pour the remaining soup mixture over the cheese layer, spreading it evenly.
6. 6. Top with another 2 cups of crushed nacho chips and an additional 1/2 cup of grated Cheddar cheese.
7. 7. Bake the casserole uncovered for 35 minutes, or until the top is golden and the dish is bubbling.
8. 8. Remove from the oven and let it cool for 5 minutes before serving.