Fish and Veggie Noodle Casserole with Cheese Sauce

If you’re looking for a delicious, healthy, and easy-to-make dish that is perfect for any season, then look no further! This Fish and Veggie Noodle Casserole with Cheese Sauce is the perfect combination of fresh veggies, protein-packed fish, and comforting, cheesy pasta.

Ingredients:

  • 1/2 pound of noodles, cooked and drained
  • 1/2 cup of frozen peas
  • 1/2 cup of frozen corn
  • 1/2 cup of chopped carrots
  • 1/2 cup of chopped bell peppers
  • 1/2 cup of chopped onions
  • 1/2 pound of tilapia fillets, cut into bite-sized pieces
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • For the cheese sauce:
  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 1 cup of milk
  • 1/2 cup of grated cheddar cheese
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped veggies (peas, corn, carrots, bell peppers, and onions) and sauté for 5-7 minutes, until tender.
  3. Add the tilapia fillets to the skillet and season with salt and pepper to taste. Cook for 3-4 minutes on each side, until fully cooked and tender.
  4. Combine the cooked noodles, veggies, and tilapia in a large mixing bowl. Toss to combine.
  5. To make the cheese sauce, melt the butter in a small saucepan over medium heat. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly, until the mixture thickens and begins to bubble.
  6. Remove the saucepan from the heat and stir in the grated cheddar cheese until fully melted. Season with salt and pepper to taste.
  7. Pour the cheese sauce over the noodle and fish mixture. Toss to combine.
  8. Transfer the mixture to a 9x13 inch baking dish and bake for 20-25 minutes, until the top is golden brown and the casserole is heated through.
  9. Serve and enjoy!

Tips:

  • You can use any type of pasta you like for this casserole, from traditional spaghetti to gluten-free noodles.
  • Feel free to swap out the veggies for your favorites - broccoli, zucchini, or mushrooms would all work well in this dish.
  • If you’re not a fan of tilapia, you can use any white fish you like, such as cod or haddock.
  • This casserole makes great leftovers - just store any leftovers in an airtight container in the fridge for up to 3 days.

Conclusion:

This Fish and Veggie Noodle Casserole with Cheese Sauce is a simple, yet delicious, dish that is perfect for busy weeknights when you need a quick and satisfying meal. Packed full of nutritious veggies and protein-packed fish, it’s a wholesome and balanced meal that you can feel good about serving to your family and friends. So go ahead and give it a try - you won’t be disappointed!