Vegetarian Brazos River Casserole Recipe

About this recipe

A hearty and comforting vegetarian casserole featuring noodles, a creamy tomato-mushroom sauce, and a cheesy topping, perfect for a satisfying dinner.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 51 g Knorr Thick Tomato Soup
• 1 pack (1 kg) Amul Diced Cheddar
• 500 g + 400 g Yu 100% Whole Wheat Penne Pasta + 100% Whole Wheat Elbow Macaroni Pasta Combo

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cook 6 oz of whole wheat pasta according to package instructions. Drain and set aside.
3. 3. In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves, cooking until softened, about 5 minutes.
4. 4. Stir in 1 diced bell pepper and cook for another 3 minutes.
5. 5. Add 1 can of tomato soup and 1 can of cream of mushroom soup to the skillet. Mix well and heat through.
6. 6. Combine the cooked whole wheat pasta with the sauce mixture and transfer to a baking dish.
7. 7. Top the casserole with 1 cup of shredded cheddar cheese.
8. 8. Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
9. 9. Remove from the oven and let cool slightly before serving.