Favored Vegetarian Stroganoff Casserole

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.

 

Pre-cook the noodles according to directions on the package. Wash and drain noodles to prevent overcooking.  

 

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. 

 

 

CorningWare

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.

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