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."
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
5
ingredients
- 1 morningstar farms veggie crumbles
- 1 1⁄2 teaspoons kosher salt
- 1 1⁄2 teaspoons pepper
- 8 ounces whole wheat egg noodles (cooked)
- 1 cup shredded cheddar cheese
- 1⁄2 cup onion (chopped)
- 1 1⁄2 cups mushrooms (coarsely chopped)
- 1 cup powdered milk
- 2 tablespoons vegetable bouillon (I like Better than Bouillon)
- 1 teaspoon onion powder
- 1 1⁄2 teaspoons dried thyme
- 2 stalks celery (finely minced)
- 1⁄2 cup skim milk
directions
- 1. "Brown" the veggie crumbles and onions in a skillet.
- 2. Mix together second group of ingredients.
- 3. Combine crumbles, soup mixture, and egg noodles in a medium casserole dish.
- 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.
- **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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RECIPE SUBMITTED BY
Jujubegirl
United States
Just a hungry girl in a hungry world. Cooking up trouble and yum. I'm vegetarian, low-carb, and ready to eat. I'm not afraid to get a little crazy in the kitchen.
