Vegetarian Macaroni Bake Recipe

About this recipe

A hearty and comforting vegetarian casserole featuring macaroni, vegetables, and a crispy breadcrumb topping, perfect for a satisfying dinner.

Ingredients

• 850 g Chef'S Basket Macaroni Pasta
• 50 g The Select Aisle Bread Crumbs
• 125 g Mooz Butter Garlic & Herbes
• 51 g Knorr Classic Thick Tomato Soup

Instructions

1. 1. In a saucepan, combine the cream-style corn and vegetable soup with 1 can of water. Stir well and bring to a simmer over medium heat, covered, for 5 to 10 minutes.
2. 2. Add the uncooked macaroni to the saucepan and stir to combine. Cook for an additional 2 minutes, stirring occasionally.
3. 3. Transfer the mixture into a 2-quart casserole dish, spreading it evenly.
4. 4. Cover the casserole dish with a lid or foil and bake in a preheated 375°F (190°C) oven for 50 minutes.
5. 5. In a small bowl, mix the breadcrumbs with melted butter until evenly coated.
6. 6. Remove the casserole from the oven, uncover, and sprinkle the breadcrumb mixture evenly over the top.
7. 7. Return the casserole to the oven and bake, uncovered, for an additional 10 minutes, or until the topping is golden and crispy.
8. 8. Remove from the oven and let rest for 5 minutes before serving.