If you’re looking for a meal that will satisfy meat lovers and
vegetarians (not vegan), my “favored stroganoff” casserole does just that. It sticks to the ribs and goes a long
way. Plus it freezes really well.
When I make it for us I usually divide the portions into
smaller dishes so that it is presented well on the table. This looks especially nice for a small dinner
party.
Baking Supplies You Will Need
Mixing bowl, spoon to mix, fork, knife, cooking spray, 8x8
glass square baking dish or casserole dish, mini loaf baking foil pans
(optional for individual servings)
Preheat over 375 degrees
You will need: baking sheet, 1-quart baking dish, mixing
bowl, fork/spoon, serving dish.
Cook Time: Bake at 375 degrees for 25-35 minutes or
until top is browned.
Prep Time: 15 minutes
Total Time: approx. 25-40 minutes
Serves: 6-8
Ingredients
3
to 4 tbsp. room temperature butter
¼
to ½ cup sour cream or Greek yogurt
1
can 98% fat free cream of celery (or mushroom) condensed soup
¼
cup almond milk unsweetened
1½
cans tiny young sweet peas drained
3
oz. Velveeta cut & cubed
12
oz. egg noodles (cooked)
1
tbsp. dried Italian Seasoning
1
tbsp. dried whole Oregano
1 tbsp. dried
Parsley
¼
cup bread
crumbs (optional; ( I use Progresso brand)
Ground
black pepper, garlic or onion powder season to taste
Vegetarian
Meat
2 Morning
Star Veggie Link Sausages
1 Morning
Star Garden Veggie Burger
1/2 cup Gardein
the Ultimate Beefless Ground
Cut cheese, sausage and burger into cubes.
The "beef" is ready to use.
This is what I used, but use more if you
like a lot of meat.
Preheat oven to
375 degrees. Spray pans with cooking spray.
1. Drain peas.
2. Hand mix
together soup (do not add water), seasonings, butter and sour cream (or yogurt) until smooth.
3. Add peas,
noodles and meat. Stir.
4. Add cubed
Velveeta cheese squares and stir.
5. Pour mix
into a greased baking or casserole dish.
6.
Sprinkle 1-2 tbsp. Italian Seasoned Bread Crumbs on top.
7. Place on baking sheet. Bake covered
for 15 minutes. Stir and continue baking for 20 minutes uncovered until it
starts to brown on top. Serve warm.
Serve
with grape juice, sweet yellow corn bread (I used Martha White’s gluten free
mix and added red hot pepper flakes.)
Tip 1: Can be divided into individual baking dishes for
better presentation.
 |
| Before baking. |
Tip 2: The foil
mini baking loaf pans work really great for us. Plus I can freeze this recipe
in them and just heat them later.
Bake and store in this 1½ quart casserole baking dish with lid in white.
You
may also like my Baked Tuna Casserole Recipe and over 20 recipes for using tuna.
Would
you like to know the Living God that I know? Click on the above tab “Tell Me” for more
information on becoming a child of the Savior.
Content
and Image Copyright from Favored1. Do
not copy.
Favored Vegetarian Stroganoff Casserole, Casseroles, Vegan and Vegetarian Recipes, Vegetarian, Favored Cooking, Vegetarian Meat, Favored1, Tuna
