Vegetable Noodle Casserole
Packed with vibrant vegetables, tender egg noodles, and a creamy, cheesy sauce, this Vegetable Noodle Casserole is the ultimate comfort food with a healthy twist. This family-friendly recipe combines hearty favorites like broccoli, carrots, and mushrooms with a rich homemade cheese sauce flavored with Italian seasoning. The casserole is finished with a crispy breadcrumb and Parmesan topping, giving it the perfect golden, bubbly crust. Ready in under an hour, it's an easy yet satisfying dinner option, perfect for weeknights or potlucks. Serve as a standalone vegetarian meal or alongside a crisp green salad for a complete feast.
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 carrots, thinly sliced
- 2 cups broccoli florets
- 1 large red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1.5 cups milk
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups shredded cheddar cheese
- 0.5 cups grated Parmesan cheese
- 0.5 cups breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Stir in the carrots, broccoli, red bell pepper, and mushrooms. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Add the frozen peas and cook for 1 minute. Remove the skillet from heat and set aside.
In a medium saucepan, melt the butter over medium heat (or reuse the vegetable skillet if cleaned). Stir in the flour and cook, whisking constantly, for 1 minute to form a roux.
Gradually whisk in the vegetable broth and milk. Bring the mixture to a simmer and continue to whisk until it thickens, about 3-4 minutes.
Stir in the Italian seasoning, salt, black pepper, and 1 cup of the shredded cheddar cheese. Mix until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the cooked egg noodles, sautéed vegetables, and the cheese sauce. Toss to coat evenly.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Sprinkle the remaining 1 cup of shredded cheddar cheese, Parmesan cheese, and breadcrumbs evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the top is golden brown.
Remove from the oven and let cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 6834 mg | 297% | |
| Total Carbohydrate | 263.5 g | 96% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 60.9 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 2881 mg | 222% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3478 mg | 74% | |
*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.
