Asian-Style Five Can Casserole Recipe

About this recipe

A hearty and flavorful baked noodle casserole inspired by Asian flavors, perfect for dinner. This dish combines creamy sauces, tender chicken, and a cheesy topping for a satisfying meal.

Ingredients

• 500G Nikko Egg Noodles, 500G
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 400G Natco Rich & Creamy Coconut Milk, 400G

Instructions

1. 1. Preheat your oven to 375°F (190°C). Grease a 13 x 9-inch baking dish lightly with oil.
2. 2. Cook 250 g of egg noodles according to package instructions until al dente. Drain and spread them evenly at the bottom of the prepared dish.
3. 3. In place of the chicken, layer a mixture of the cooked egg noodles and 400 g of coconut milk over the noodles.
4. 4. In a mixing bowl, combine 1 can of cream of mushroom soup, 1 can of cream of celery soup, and 250 ml of milk. Stir until smooth.
5. 5. Pour the soup mixture evenly over the noodles in the dish.
6. 6. Bake the casserole in the preheated oven for about 30 minutes, or until heated through.
7. 7. Remove from the oven and let it cool for 5 minutes before serving. Enjoy your Asian-inspired casserole!