Vegetable and Noodle Crunch |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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The yoghurt gives this dish an interesting tang. It also tastes good cold the next day. Ingredients:
450 g leeks, trimmed and sliced |
175 g egg noodles |
300 ml yoghurt |
1 bunch fresh parsley, finely chopped |
225 g carrots, peeled and chopped |
125 g breadcrumbs |
50 g cheddar cheese, grated |
2 garlic cloves, crushed |
Directions:
1. Preheat the oven to 180C/350F/gas 4. Seperately cook the leeks, carrots and noodles in boiling water until tender. Drain well.
2. Mix the yoghurt with the parsley, then add the noodles and mix well. Season with salt and pepper.
3. Spread half of the carrots in the bottom of a casserole dish. Cover with half the noodles. Place the leeks on top, and cover with the rest of the carrots, and then the noodles.
4. Mix the breadcrumbs with the cheese and the garlic. Sprinkle over the top of the dish. Bake for 25-30mins.
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