Sopa Seca Mexican Noodle Casserole
Dive into the comforting flavors of *Sopa Seca Mexican Noodle Casserole*, a soul-satisfying dish that’s equal parts hearty and flavorful. This traditional Mexican recipe features toasted vermicelli noodles simmered in a rich tomato-based sauce infused with the zest of fresh onion, garlic, and a touch of broth. Baked to perfection, the casserole is crowned with creamy crema, crumbled queso fresco, vibrant cilantro, and velvety avocado slices, creating a delightful medley of textures and tastes. With its golden-brown noodles and layer of tantalizing toppings, this one-pan wonder is perfect for family dinners or entertaining. Ready in just 40 minutes, this dish is a savory spin on classic comfort foods and a must-try for lovers of authentic Mexican cuisine.
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Recipe Information
Ingredients
- 8 ounces Vermicelli noodles (or thin spaghetti broken into 2-inch pieces)
- 4 large Ripe tomatoes
- 1 medium White onion
- 2 Garlic cloves
- 2 cups Chicken or vegetable broth
- 2 tablespoons Vegetable oil
- 0.5 cup Crema (or sour cream)
- 0.5 cup Queso fresco or cotija cheese (crumbled)
- 0.25 cup Fresh cilantro leaves (chopped)
- 1 large Avocado
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a blender, combine the tomatoes, onion, garlic, and broth. Blend until smooth and set aside.
Heat the vegetable oil in a large skillet over medium heat. Add the vermicelli noodles and toast them, stirring often, until they turn golden brown. This step should take about 5-7 minutes. Be careful not to burn them.
Pour the blended tomato mixture into the skillet with the toasted noodles. Bring to a gentle simmer.
Season the mixture with salt and ground black pepper. Stir occasionally and cook for about 5-7 minutes, until the sauce thickens slightly and the noodles start to soften.
Transfer the noodle mixture into a greased oven-safe casserole dish. Cover the dish with foil and bake in the preheated oven for 15 minutes, until the noodles are fully cooked and the sauce is absorbed.
Remove the casserole from the oven. Allow it to rest for 5 minutes before serving.
Top the casserole with crema, crumbled queso fresco, chopped cilantro, and slices of avocado for garnish.
Serve warm and enjoy your Sopa Seca Mexican Noodle Casserole!
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 20.4 g | ||
| Cholesterol | 146 mg | 48% | |
| Sodium | 3874 mg | 168% | |
| Total Carbohydrate | 241.0 g | 88% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 39.4 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1040 mg | 80% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3810 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
