Mixed Veggie Pasta Casserole (Edit recipe)

If you need an easy weeknight meal or a go to dinner to bless someone else with, THIS mixed veggie pasta casserole needs to be your go to!

This can be made vegan/vegetarian (I’m using dairy free cheese in this video since the family I made it for can’t have dairy) and it has protein, plenty of veggies, and is a crowd pleaser.

I use a 13x8 casserole dish when making for my family, and a 14x10 aluminum tray when making for others.

20 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	1616
Fat:	60 g
Carbohydrates:	184 g
Protein:	89 g
Cholesterol:	267 g
Sodium:	1425 mg
Fiber:	12 g
Sugars:	10 g
Calculated for total recipe.

by joyfuleatsnbeats

Serves: 4-5

Ingredients

4 cups Wide Egg Noodles
1 lb Ground Beef, can sub turkey or vegan crumbles
1 whole Green Bell Peppers, chopped
0.5 whole Onion, chopped
2 tsp Italian Seasoning
1 tsp Garlic Powder
0.25 tsp Sea Salt
1.25 cup Frozen Vegetables, I use a green bean, corn, pea, carrot mix
8 oz Tomato Sauce
14.5 oz Diced Tomatoes
2 cup Sharp Cheddar Cheese, shredded and divided

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook your pasta.
While pasta is cooking, sauté onion in a pan with olive oil and add ground meat. Drain any excess fat and add the green pepper and cook 5 min. Add your seasonings and then the tomato sauce and canned tomatoes. Simmer on medium low for 5-10 min. Adjust seasonings if necessary.
Spray a 13x8 casserole dish with oil and add cooked noodles, frozen veggies, and meat/tomato mixture.
Add 1 cup of the cheese and mix everything together.
Top with the rest of the cheese and bake uncovered at 375 for 25-30 min.