Savory Baked Mushroom And Vegetable Casserole Recipe

About this recipe

This hearty casserole combines tender noodles, seasoned ground beef, and a medley of vegetables in a creamy tomato and mushroom sauce. Perfect for a comforting dinner solution.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Celery
• 250 g Organically Grown Green Capsicum
• 51 g Knorr Thick Tomato Soup
• 100 g Old Hill Parmesan Cheese
• 2 Kg Jasmine Gold Thai Rice
• 1 Pack Button Mushroom (Anabe)
• 50G Suhana Meatmutton

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Cook 1 cup of Jasmine Gold Thai Rice according to package instructions. Drain and set aside.
3. 3. In a large skillet, sauté 1 cup of diced Sambar Onion Peeled and 1 cup of chopped Suhana Meatmutton over medium heat until the meat is fully cooked and the onions are softened, about 8-10 minutes.
4. 4. Add 1 diced Organically Grown Green Capsicum to the skillet and cook until softened, about 5 minutes.
5. 5. In a separate pot, cook 1 1/2 cups of chopped celery in boiling water until tender, about 5-7 minutes. Drain and set aside.
6. 6. In a large mixing bowl, combine the cooked rice, meat and onion mixture, cooked celery, diced green capsicum, 1 cup of sliced Button Mushroom (Anabe), and 1 cup of Knorr Thick Tomato Soup. Mix thoroughly.
7. 7. Transfer the mixture to a 9 x 13-inch baking dish. Spread evenly and sprinkle 1/2 cup of grated Old Hill Parmesan Cheese over the top.
8. 8. Bake in the preheated oven for about 30 minutes, or until the top is lightly browned and the casserole is heated through.
9. 9. Remove from the oven and let rest for 5 minutes before serving.