Vegetarian Noodle Casserole
Packed with vibrant vegetables and a creamy, cheesy sauce, this Vegetarian Noodle Casserole is the ultimate comfort food for meatless meals. Featuring tender egg noodles tossed with sautéed carrots, broccoli, mushrooms, spinach, and a blend of cream of mushroom soup and sour cream, this dish delivers hearty, satisfying flavors in every bite. Topped with gooey cheddar and mozzarella cheeses and a golden, buttery breadcrumb crust, it's baked to perfection for a crispy yet creamy texture. Ready in under an hour, this easy-to-make casserole is an ideal weeknight dinner or a crowd-pleasing dish for potlucks. Perfect for vegetarians and casserole lovers alike, this recipe offers wholesome ingredients and a delightful medley of textures and flavors your family will adore.
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 cups broccoli florets
- 1 cup mushrooms, sliced
- 2 cups baby spinach
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened.
Stir in minced garlic, carrots, broccoli, and mushrooms. Cook for 5-6 minutes until the vegetables begin to soften. Add spinach and cook for 1-2 minutes until wilted. Remove from heat.
In a large mixing bowl, combine cream of mushroom soup, sour cream, 1.5 cups of shredded cheddar cheese, Italian seasoning, salt, and black pepper.
Add the cooked noodles and sautéed vegetables to the mixing bowl. Toss gently to coat everything evenly.
Transfer the mixture to the prepared casserole dish and spread evenly. Sprinkle the remaining 0.5 cup of shredded cheddar cheese and the mozzarella cheese on top.
In a small bowl, mix breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the breadcrumb topping is golden brown.
Remove from the oven and let the casserole rest for 5 minutes before serving. Enjoy your Vegetarian Noodle Casserole!
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 8.7 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 559 mg | 43% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 387 mg | 8% | |
*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.
