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kitewithfish*Waves* Hello, first time posting here!
I recently tried a new "recipe" for a casserole that was really yummy, but needs a little more work. I'm wondering if people have advice for making a slightly soggy noodle casserole more firm.
( Recipe and ideas for fixing it below the cut. Advice welcome! )
This dish was very cheap to make, fairly quick, and vegetarian (for certain values of vegetarian)! I would love to be able to make this a really tasty dish, and any advice you can give me on that front would be extremely welcome.
I recently tried a new "recipe" for a casserole that was really yummy, but needs a little more work. I'm wondering if people have advice for making a slightly soggy noodle casserole more firm.
( Recipe and ideas for fixing it below the cut. Advice welcome! )
This dish was very cheap to make, fairly quick, and vegetarian (for certain values of vegetarian)! I would love to be able to make this a really tasty dish, and any advice you can give me on that front would be extremely welcome.
