Vegetarian Holiday Bake Recipe

About this recipe

This hearty vegetarian casserole combines tender asparagus, mushrooms, and water chestnuts in a creamy sauce, topped with crispy onion rings. Perfect for a satisfying dinner or special occasion.

Ingredients

• 100 g Asparagus
• 500 ml Sids Farm Toned Milk
• 125 g Cremini Mushroom
• 250 g Organically Grown Green Capsicum
• 290ml Lea And Perrins Worcestershire Sauce
• 1 kg Akar Powder Salt
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. 1. Thaw 500 g of asparagus, drain well, and set aside.
2. 2. In a bowl, combine 1 can of cream of mushroom soup, 2 tbsp milk, 1 tsp Worcestershire sauce, 1/4 tsp salt, and 1/4 tsp paprika. Mix well until smooth.
3. 3. In a greased 8-inch square baking dish, layer half of the asparagus, 1 cup of sliced water chestnuts, 1 cup of sliced mushrooms, 1/4 cup of diced green capsicum, and half of the soup mixture.
4. 4. Repeat the layers with the remaining asparagus, water chestnuts, mushrooms, green capsicum, and soup mixture.
5. 5. Cover the dish and refrigerate for at least 30 minutes to allow the flavors to meld.
6. 6. Preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and let it stand at room temperature for 30 minutes.
7. 7. Sprinkle 1 cup of crispy onion rings evenly over the top of the casserole.
8. 8. Bake the casserole, uncovered, in the preheated oven for 25 minutes or until heated through and bubbling.
9. 9. Remove from the oven and let it cool slightly before serving. Enjoy your delicious vegetarian holiday bake!