Cheesy Mushroom Noodle Bake Recipe

About this recipe

A comforting vegetarian dinner featuring layers of noodles, mushrooms, and a creamy cheddar cheese sauce baked to perfection.

Ingredients

• 500G Nikko Egg Noodles, 500G
• - Cooks & Co Sliced Mushrooms
• - Cathedral City Mature Cheddar Cheese
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Anchor Salted Butter 200g
• - Kallo Organic Mushroom Stock Cubes

Instructions

1. 1. Preheat the oven to 350°F (175°C) and lightly butter a baking dish.
2. 2. Cook 250 g of egg noodles according to package instructions, drain, and set aside.
3. 3. In a skillet, sauté 1 cup of sliced mushrooms in a little butter or oil until softened, about 5 minutes.
4. 4. Arrange the cooked noodles, sautéed mushrooms, and 1 cup of shredded cheddar cheese in layers in the prepared baking dish.
5. 5. In a saucepan, blend 2 cups of mushroom stock with 1 cup of milk and heat gently until smooth and warm.
6. 6. Pour the soup mixture evenly over the layered ingredients in the baking dish.
7. 7. Bake in the preheated oven for 35 to 40 minutes, or until bubbly and golden on top.
8. 8. Remove from the oven and let cool slightly before serving.