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

• - Fine Food Specialist Green Asparagus
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Cooks & Co Sliced Mushrooms
• 300G The Pizza Company Onion Rings
• 800G Essential Cuisine Savoury Wild Mushroom Sauce, 800G
• 1 Piece Cucumber 1Pc
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Tata Salt
• - Kikkoman Soy Sauce

Instructions

1. 1. Thaw 500 g of asparagus, drain well, and set aside.
2. 2. In a bowl, combine 1 cup of mushroom sauce, 2 tbsp milk, 1 tsp soy sauce, 1/4 tsp salt, and 1/4 tsp pepper. Mix well until smooth.
3. 3. In a greased 8-inch square baking dish, layer half of the asparagus, 1 cup of sliced cucumber, 1 cup of sliced mushrooms, 1/4 cup of diced red bell pepper, and half of the soup mixture.
4. 4. Repeat the layers with the remaining asparagus, cucumber, mushrooms, red bell pepper, 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!