Vegetable and Noodle Crunch

1. 1

   Preheat the oven to 180C/350F/gas 4.

2. 2

   Seperately cook the leeks, carrots and noodles in boiling water until tender.

3. 3

   Drain well.

4. 4

   Mix the yoghurt with the parsley, then add the noodles and mix well.

5. 5

   Season with salt and pepper.

6. 6

   Spread half of the carrots in the bottom of a casserole dish.

7. 7

   Cover with half the noodles.

8. 8

   Place the leeks on top, and cover with the rest of the carrots, and then the noodles.

9. 9

   Mix the breadcrumbs with the cheese and the garlic.

10. 10

    Sprinkle over the top of the dish.

11. 11

    Bake for 25-30mins.

* Per serving · 4 servings · Values may vary.

No additional tips available.