Vegetarian Cheeseburger Casserole from Scratch |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 5 |
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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:
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. 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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