Cheesy Tomato Egg Noodle Bake

1.Preheat the oven to 350°F (180°C).

2.Cook the rice noodles according to package instructions until al dente. Drain and set aside.

3.In a skillet, sauté the chopped onions and minced garlic until fragrant and translucent.

4.Add the diced tomatoes to the skillet and cook until they soften and release their juices.

5.In a mixing bowl, whisk together the eggs and milk.

6.In a baking dish, layer half of the cooked rice noodles, followed by the tomato mixture, and half of the shredded cheese.

7.Pour the egg and milk mixture over the layers in the baking dish.

8.Top with the remaining rice noodles and shredded cheese.

9.Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly, and the eggs are fully set.

10.Allow the casserole to cool slightly before serving. Enjoy the cheesy, tomato-infused goodness!