Mexican Noodle Casserole
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 onion (s)
- 4 clove (s) garlic
- 3 red pepper (s)
- 200 g tomato paste
- 500 ml broth, clear
- 425 ml BBQ sauce, smoky
- 360 g soy mince
- 285 g corn
- 255 g kidney beans
- 800 g penne, cooked
- 60 g butter
- 60 g flour
- 500 ml milk
- 6 whole eggs
Print Recipe
Pin Recipe Instructions
- Cut the onions, garlic cloves and paprika into small cubes. Sweat these with the tomato paste in a pan. Deglaze with the broth. Add the BBQ sauce, kidney beans and the veggie mince and bring to the boil briefly.
- Melt the butter in a saucepan. Stir in the flour and sweat until golden. Stir in the milk and bring to the boil briefly. Let cool a little and stir in the eggs. Stir the sauce into the vegetable mixture. Fold in the pasta.
- Rub the roasting pan with a little oil. Pour in half of the filling and sprinkle with a layer of grated cheese. Pour in the rest of the filling and sprinkle with a layer of cheese. Preheat the oven to 200 ° C, gas mark 2-3 or hot air 180 ° C. Slide the roaster onto the middle rack and bake the casserole for about 35 minutes.
- It makes a roasting pan full.
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