Vegetarian Cheeseburger Casserole from Scratch

“No canned soup in this one, though you could use a can of mushroom soup and a can of celery soup in place of the powdered milk mixture. I cobbled together a few different recipes and made some change of my own to create this. It's like a much tastier, much healthier hamburger helper.”

Ingredients Nutrition

  • 1 morningstar farms veggie crumbles
  • 1 12 teaspoons kosher salt
  • 1 12 teaspoons pepper
  • 8 ounces whole wheat egg noodles (cooked)
  • 1 cup shredded cheddar cheese
  • 12 cup onion (chopped)
  • 1 12 cups mushrooms (coarsely chopped)
  • 1 cup powdered milk
  • 2 tablespoons vegetable bouillon (I like Better than Bouillon)
  • 1 teaspoon onion powder
  • 1 12 teaspoons dried thyme
  • 2 stalks celery (finely minced)
  • 12 cup skim milk


  1. 1. "Brown" the veggie crumbles and onions in a skillet.
  2. 2. Mix together second group of ingredients.
  3. 3. Combine crumbles, soup mixture, and egg noodles in a medium casserole dish.
  4. 4. Bake in oven at 350 degrees for 30 minutes, stirring a couple times during the baking process to keep the top noodles from getting crunchy.
  5. **You can add more milk to the soup mixture if you like it wetter, but it should be pretty close to a condensed soup consistency.

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