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
Mexican Noodle Casserole
Mexican Noodle Casserole

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. It makes a roasting pan full.

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