Creamy Vegetarian Noodle Casserole Recipe

About this recipe

A comforting and creamy baked noodle casserole packed with mushrooms, a rich sour cream sauce, and a cheesy topping. Perfect for a satisfying vegetarian dinner.

Ingredients

• 500 ml Mother Dairy Full Cream Milk
• 125 g Cremini Mushroom
• 125 g Mooz Butter Garlic & Herbes
• 100 g Old Hill Parmesan Cheese
• 50 g The Select Aisle Bread Crumbs
• 400 g Agapi Protein Greek Yogurt (Natural)
• 1 kg Tata Plus Iron Health, Double Fortified Salt
• 1 pc (52 g) On1Y Paprika Powder
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large mixing bowl, combine 1 cup of Agapi Protein Greek Yogurt, 3/4 cup of Mother Dairy Full Cream Milk, 1 cup of sliced Cremini Mushroom, 1 1/2 tsp of Tata Plus Iron Health, Double Fortified Salt, and 1/4 tsp of pepper. Mix well to combine the ingredients evenly.
3. 3. In a small saucepan over low heat, melt 2 tbsp of Mooz Butter Garlic & Herbes. Stir in 1/2 cup of grated Old Hill Parmesan Cheese until smooth and creamy.
4. 4. Pour the melted cheese and butter mixture over the mixture in the bowl and stir to combine.
5. 5. Transfer the mixture to a greased casserole dish. Spread it out evenly and sprinkle 1/4 cup of The Select Aisle Bread Crumbs and 1/2 tsp of On1Y Paprika Powder over the top.
6. 6. Bake in the preheated oven for 35 to 40 minutes, or until the casserole is bubbly and the top is golden brown.
7. 7. Remove from the oven and let it cool for a few minutes before serving. Enjoy your creamy vegetarian casserole!