Vegetarian Cheesy Spaghetti Bake Recipe

About this recipe

A comforting and hearty vegetarian casserole featuring tender mushrooms, vibrant green peppers, and a creamy cheese sauce, perfect for a satisfying dinner.

Ingredients

• 125 g White Shimeji Mushroom (Anabe)
• 100 g Milky Mist Cooking Unsalted Butter
• 500 ml Amul Slim 'N' Trim Double Toned Milk
• 200 g D'Lecta 100% Cheddar Cheese Slices
• 250 g Organically Grown Green Capsicum
• 100 g Old Hill Parmesan Cheese
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 100 g Catch Sprinklers - Black Pepper Powder
• 290ml Lea And Perrins Worcestershire Sauce

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add 1/2 lb of sliced mushrooms and sauté until tender, about 5-7 minutes.
3. 3. Stir in 2 tablespoons of flour, 1/2 teaspoon of salt, and a pinch of black pepper. Cook for 1 minute, stirring constantly.
4. 4. Gradually add 2 cups of milk, stirring constantly to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.
5. 5. Stir in 1 teaspoon of Worcestershire sauce, 1/2 cup of shredded cheddar cheese, 1 diced green capsicum, and mix well until the cheese is melted and the vegetables are evenly distributed.
6. 6. Transfer the sauce to a 2-quart casserole dish and spread it out evenly. Sprinkle 1/4 cup of grated Parmesan cheese over the top.
7. 7. Bake the casserole, uncovered, in the preheated oven for 20 minutes, or until the top is golden and bubbly.
8. 8. Remove from the oven and let it cool for a few minutes before serving.