Vegetarian Cheeseburger Casserole from Scratch

No canned soup in this one, though you could use a can of mushroom soup and a can of celery soup in place of the powdered milk mixture. I cobbled together a few different recipes and made some change of my own to create this. It's like a much tastier, much healthier hamburger helper.

• Ready In: 50 mins
• Serves: 5

Ingredients

• 1  morningstar farms  veggie crumbles
• 1 1⁄2 teaspoons kosher salt
• 1 1⁄2 teaspoons pepper
• 8  ounces  whole wheat egg noodles (cooked)
• 1  cup  shredded cheddar cheese
• 1⁄2 cup onion (chopped)
• 1 1⁄2 cups mushrooms (coarsely chopped)
• 1  cup powdered milk
• 2  tablespoons  vegetable bouillon (I like Better than Bouillon)
• 1  teaspoon onion powder
• 1 1⁄2 teaspoons dried thyme
• 2  stalks celery (finely minced)
• 1⁄2 cup skim milk

Directions

1. 1. "Brown" the veggie crumbles and onions in a skillet.
2. 2. Mix together second group of ingredients.
3. 3. Combine crumbles, soup mixture, and egg noodles in a medium casserole dish.
4. 4. Bake in oven at 350 degrees for 30 minutes, stirring a couple times during the baking process to keep the top noodles from getting crunchy.
5. **You can add more milk to the soup mixture if you like it wetter, but it should be pretty close to a condensed soup consistency.