Chicken Noodle Soup Casserole
This weekend, I had a bunch of zucchini. Like…a lot of it. So I wanted to use it in one single dish, and I wanted to challenge myself, because my son HATES zucchini. Not sure if it’s the texture, or the taste, or a combination of the two. But one thing I do know – he LOVES pasta. And he LOVES chicken noodle soup. So why not help him out?
I’ve made a zucchini noodle chicken noodle soup casserole that the whole family can enjoy. Including you.
I’m so sick of people telling me that kids only like junk food. Turn the junk foods they like into something healthy, and guess what? They like healthy food too. Boom.
What You Need
- 3-4 Zucchini. Made into noodles. I used a mandolin, but if you have one of those fancy noodle-making contraptions, go for it.
- 1 Carrot. Diced. We want it to be little so it’s not too distracting…”ewwww icky carrot…” We don’t want that.
- 1/2 Onion. Also diced. See above.
- 1 Can Cream of Chicken Soup.
- 2 Cups Whole Milk. Give me a break. Don’t you dare use skim.
- 2 Eggs. You’ll be separating them – joy!
- 1/2 Cup Quinoa.
- 1 Cup Shredded Cheese.
- 1/2 Cup Breadcrumbs.
How to Do It + What it Looks Like
Turn that zucchini into noodles, in whatever way you know how. While you’re at it, preheat the oven to 350.
Dice the carrots and onion. Make it small so your kid won’t be like “EWWWWW VEGETABLES”. Don’t laugh. You know exactly what I mean.
Separate the eggs. Egg whites go in a mixer (biggest bowl), and egg yolks go into a medium-sized mixing bowl.
To egg yolks, add cream of chicken soup, 2 cups of milk, and quinoa. Salt and pepper to taste, and I also like to add turmeric, because it’s pretty and good for you.
Beat your egg whites to stiff peaks. God help you if you don’t have a mixer.
Add the milky/eggy mixture to the egg whites, then plop all the veggies on top. VERY CAREFULLY stir. Don’t overmix or all the work you put into the egg whites will be worthless.
Your mixture looks like this when all incorporated.
Spray a lasagna pan with oil. If you don’t have spray oil, put some on a paper towel and wipe it all over the inside of the pan.
Put half your mixture into the pan.
Plop half the cheese on top of that.
Plop the other half of the mixture, followed by the rest of your cheese, then breadcrumbs. I like to spray the top with oil (you could also dot it with tiny pieces of butter). Put the casserole in the oven for at least 30 minutes. Wait for it to be bubby and get brown on the top. I like to broil it for 2 minutes at the end, just to make the top nice and brown.
Wait for it to cool, then serve it up and pat yourself on the back.