CentMenu / Dinner · Lunch
Vegetable noodle casserole
Pasta and frozen vegetables bake in a simple egg-and-milk custard under a cheese crust.
Vegetarian
Ingredients
4 servings · US + metric
- 11.29 oz (320 g) pasta
- 1.1 lb (500 g) frozen mixed vegetables
- 1.69 cups (400 ml) milk
- 2 eggs
- 4.23 oz (120 g) shredded cheese
- 2 tsp (10 ml) sunflower oil
- ½ tsp (1 g) ground nutmeg
- ½ tsp (3 g) salt
Let’s cook
Heat the oven to 400 °F (200 °C); grease a baking dish with 2 tsp (10 ml) sunflower oil.
Meanwhile, cook 11.29 oz (320 g) pasta in a pot of boiling water over medium heat for 8 minutes, or as directed on the package; drain.
Cook 1.1 lb (500 g) frozen mixed vegetables in boiling water over medium heat for 5 minutes and drain; combine with the pasta in the dish.
Whisk 1.69 cups (400 ml) milk, 2 eggs, ½ tsp (1 g) ground nutmeg and ½ tsp (3 g) salt and pour over the pasta; top with 4.23 oz (120 g) shredded cheese and bake for 25 minutes, until the center is set and the top is golden.