vegetarian egg noodle casserole recipes Ziti baked veggie joy

This easy and delicious recipe is perfect for those who want to spice up their usual noodle casserole with a Mexican twist. It's a dish that is sure to satisfy your taste buds and have you coming back for seconds.

Easy Mexican Noodle Casserole

Easy Mexican Noodle Casserole

Ingredients:

  • 8 ounces egg noodles
  • 1 pound ground beef
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 cup shredded cheddar cheese

Instructions:

  1. Preheat the oven to 350°F.
  2. Cook the egg noodles according to the package instructions; drain and set aside.
  3. Meanwhile, in a large skillet, cook the ground beef over medium-high heat until browned; drain any excess fat.
  4. Add the onion and green pepper, stirring occasionally until softened, about 5 minutes.
  5. Stir in the tomato sauce, diced tomatoes, chili powder, cumin, salt, black pepper, and cayenne pepper. Cook for 5 minutes.
  6. Layer the cooked egg noodles in the bottom of a 9x13 inch baking dish.
  7. Pour the beef mixture over the noodles.
  8. Sprinkle shredded cheddar cheese on top of the beef mixture.
  9. Bake until heated through and cheese is melted, about 25 minutes.
  10. Let stand for 10 minutes before serving. Enjoy!

If you're looking for a vegetarian option, you can easily substitute the ground beef for beans or crumbled tofu. The dish will still be just as flavorful and filling.

Vegetarian Egg Noodle Casserole

Vegetarian Egg Noodle Casserole

Ingredients:

  • 8 ounces egg noodles
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) diced tomatoes
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (4 ounces) diced green chilies
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese

Instructions:

  1. Preheat the oven to 350°F.
  2. Cook the egg noodles according to the package instructions; drain and set aside.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes.
  4. Add the tomato sauce, diced tomatoes, kidney beans, green chilies, salt, chili powder, cumin, and black pepper; cook for 5 minutes.
  5. Layer the cooked egg noodles in the bottom of a 9x13 inch baking dish.
  6. Pour the bean mixture over the noodles.
  7. Sprinkle shredded cheddar cheese on top of the bean mixture.
  8. Bake until heated through and cheese is melted, about 25 minutes.
  9. Let stand for 10 minutes before serving. Enjoy!

This vegetarian version of egg noodle casserole is perfect for those who want a flavorful and hearty meal without meat. It's a great option for Meatless Mondays or any day of the week.

Whether you opt for the Mexican or vegetarian version, both of these egg noodle casseroles are easy to prepare and sure to delight. Add some spice to your dinner routine with either of these delicious options.

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