Cheesy Vegetable Noodle Casserole

1Preheat the oven to 375°F (190°C).

21. Wash and chop the tomatoes (2), cucumber (1), potatoes (2), and carrots (2) into small pieces.

32. Boil the noodles (200 g) according to package instructions, drain, and set aside.

43. In a large skillet, heat the oil (2 tbsp) over medium heat. Add the chopped potatoes (2) and carrots (2) and sauté until slightly tender.

54. Add the chopped tomatoes (2), cucumber (1), and corn (1 cup) to the skillet. Season with spices like salt, pepper, paprika, and garlic powder. Cook for another 5-7 minutes, stirring occasionally.

65. Grate the gauda cheese (150 g) and set aside.

76. In a baking dish, layer half of the cooked noodles (200 g) at the bottom. Top with half of the vegetable mixture and half of the grated gauda cheese (150 g).

87. Repeat the layers by adding the remaining noodles (200 g), vegetables, and cheese.

98. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.

109. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

1110. Let the casserole rest for a few minutes before serving. Enjoy this Cheesy Vegetable Noodle Casserole hot and bubbly!