Best 4 Vegetable Noodle Casserole Recipes

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Craving a hearty, comforting dish that's packed with vegetables and bursting with flavor? Look no further than our delectable Vegetable Noodle Casserole! This culinary masterpiece combines the goodness of tender vegetables, hearty noodles, and a creamy, cheesy sauce, resulting in a symphony of flavors and textures.

Our collection of Vegetable Noodle Casserole recipes caters to a variety of tastes and preferences. Whether you're a vegetarian seeking a meatless main course or simply looking for a healthier alternative, our recipes have got you covered. From classic vegetable noodle casseroles brimming with broccoli, carrots, and peas to unique variations featuring roasted butternut squash or sun-dried tomatoes, each recipe promises a delightful twist on this timeless dish.

For those who love a touch of spice, our Mexican-inspired Vegetable Noodle Casserole tantalizes taste buds with a blend of corn, black beans, and zesty seasonings. And for those with a sweet tooth, our Sweet Potato Noodle Casserole offers a delightful combination of roasted sweet potatoes, pecans, and a hint of maple syrup.

So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave your taste buds dancing with joy. Our Vegetable Noodle Casserole recipes are not just delicious; they're also incredibly versatile, allowing you to customize them to suit your dietary needs and preferences.

Here are our top 4 tried and tested recipes!

VEGETABLE NOODLE CASSEROLE



Vegetable Noodle Casserole image

If you're looking for a filling side dish, this recipe fits the bill. It combines nutritious vegetables and hearty noodles in a delectable cream sauce. Whenever I serve this dish, it gets passed around until the pan is scraped clean. -Jeanette Hios, Brooklyn, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 14 servings.

Number Of Ingredients 11

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1-1/2 cups 2% milk
1 cup grated Parmesan cheese, divided
3 garlic cloves, minced
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (16 ounces) wide egg noodles, cooked and drained
1 package (16 ounces) frozen California-blend vegetables, thawed
2 cup frozen corn, thawed

Steps:

  • Preheat oven to 350°. In a large bowl, combine soups, milk, 3/4 cup cheese, garlic, parsley, pepper and salt. Stir in noodles, vegetable blend and corn. , Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Cover and bake until heated through, 45-50 minutes.

Nutrition Facts : Calories 234 calories, Fat 6g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 481mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.

VEGETABLE TUNA NOODLE CASSEROLE



Vegetable Tuna Noodle Casserole image

"Our sons really like this quick casserole because it tastes special," says Florence Munger of Malone, New York. The creamy main dish is easy to assemble with pantry items such as canned tuna, egg noodles, cream soup and pimientos.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4-6 servings.

Number Of Ingredients 12

3 cups uncooked egg noodles
1 cup chopped celery
1/3 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese
1 cup whole milk
1 can (12 ounces) tuna, drained and flaked
1/2 cup mayonnaise
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt

Steps:

  • Cook noodles according to package directions. Meanwhile, in a skillet, saute the celery, onion and green pepper in oil until tender; set aside. In a saucepan, combine the soup, cheese and milk. Cook and stir over low heat until cheese is melted. , Drain noodles; place in a large bowl. Add the celery mixture, soup mixture, tuna, mayonnaise, pimientos and salt. Pour into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 435 calories, Fat 27g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 1001mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

VEGETABLE BEAN & NOODLE CASSEROLE



Vegetable Bean & Noodle Casserole image

Make and share this Vegetable Bean & Noodle Casserole recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 1/2 cups onions, diced
1 1/2 cups celery, diced
3 tablespoons salad oil
1/3 cup flour, whole wheat
3 cups vegetable broth
1 potato, medium,peeled,grated
1/2 lb mushroom, fresh,sliced
1 tomatoes, peeled,chopped
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon mustard, dry
2 cups soybeans, cooked
3 cups noodles, whole wheat,cooked
3 tomatoes, medium-size,sliced
1/3 cup parsley, minced

Steps:

  • Saute onion and celery in oil in a large dutch oven until soft.
  • Stir in flour; cook several minutes, stirring over medium heat.
  • Reduce heat; slowly add soy bean stock, stirring constantly.
  • Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.
  • Remove from heat and set aside.
  • Alternate layers of soy beans and noodles in a greased 12 x 8 x 2 inch baking dish; pour some of the vegetable gravy over each layer.
  • (Gravy should come almost to top of mixture).
  • Arrange tomato slices over top; sprinkle with parsley.
  • Bake in preheated 350 degree oven fo 40 minutes.

VEGETABLE NOODLE CASSEROLE



Vegetable Noodle Casserole image

Number Of Ingredients 9

1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
3/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) package frozen chopped broccoli, thawed
1 (8-ounce) package frozen cauliflower, thawed and cut into bite-size pieces
8 ounces , wide egg noodles, , cooked and drained
1-1/2 cups (6 ounces) shredded Swiss cheese, divided

Steps:

  • In a large bowl, combine the soup, sour cream, onion, salt and pepper. Add the broccoli, cauliflower, noodles and 1/4 cup of cheese mix gently. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose the Right Vegetables: Use a variety of vegetables to add flavor and texture to your casserole. Some good options include broccoli, carrots, bell peppers, zucchini, and mushrooms.
  • Cook the Vegetables Properly: Make sure to cook the vegetables until they are tender but still have a slight crunch. Overcooked vegetables will become mushy and lose their flavor.
  • Use a Good Quality Noodle: The type of noodle you use will also affect the flavor and texture of your casserole. Use a noodle that is sturdy enough to hold its shape when cooked, such as penne or macaroni.
  • Make a Flavorful Sauce: The sauce is what will bring all the flavors of your casserole together. Use a sauce that is creamy, cheesy, or tomato-based, depending on your preference.
  • Don't Be Afraid to Experiment: Feel free to add other ingredients to your casserole, such as cooked chicken, sausage, or shrimp. You can also use different types of cheese or herbs to create a unique flavor profile.

Conclusion:

Vegetable noodle casserole is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a little creativity, you can create a vegetable noodle casserole that is sure to be a hit with your family and friends.

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