Think of this recipe as a cross between a cozy noodle bowl and a baked casserole. This dump and bake casserole layers frozen dumplings and rice noodles in a baking dish, then covers them with a rich, garlicky coconut miso sauce.
Add bok choy for freshness and a little chili oil for heat, then let the oven do all the work.The result? A creamy, savoury, one-pan dish that feels like comfort food but only takes a few minutes of prep.
Why You’ll Love This Recipe
- One dish wonder → dump, bake, and done.
- Big flavour, minimal effort → thanks to miso, ginger, garlic, and coconut milk.
- Customizable → add more veggies, swap dumplings, or adjust spice levels.
- Perfect for weeknights → hands-off cooking while the oven works its magic.
Dump and Bake Casserole
Ingredients
- 1 bag frozen dumplings (about 20–25, any variety)
- 2 bricks (400 g total) rice noodles, uncooked
- 1 can coconut milk (400 mL)
- 1-2 tablespoon miso paste
- 2-4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 1-2 tablespoon soy sauce (or tamari for gluten free)
- 1 teaspoon sesame oil
- 1–2 teaspoon chili oil (optional, adjust to taste)
- 2–3 heads baby bok choy, halved or quartered
- Optional serving toppings: sesame seeds, fresh cilantro, chopped green onions
Instructions
- Preheat oven to 375°F (190°C).
- In a large baking dish whisk together coconut milk, miso paste, garlic, ginger, soy sauce, sesame oil, and chili oil.
- Then layer the uncooked rice noodles and frozen dumplings. Tuck the bok choy around them.
- Add ½ cup hot water if needed to help the noodles cook through or chicken broth.
- Cover tightly with foil and bake for 30–35 minutes, until noodles are tender and dumplings are cooked.
- Remove foil, stir gently, and bake for another 5–10 minutes to thicken the sauce slightly.
- Sprinkle with green onions, sesame seeds, and optional cilantro before serving.
Variations
- Extra veggies: Add mushrooms or shredded carrots
- Protein boost: Toss in cubed tofu or edamame.
- Spicy version: Add more chili oil or a spoonful of chili garlic paste.
- Brothy style: Add an extra cup of vegetable broth for a more soupy bake.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of water or coconut milk when reheating to loosen the sauce.
FAQs: Dump and Bake Casserole
Nope! The rice noodles cook right in the coconut miso sauce as it bakes.
Yes — udon, soba, or even spaghetti will work, though baking times may vary.
Any frozen dumplings or gyoza will work — pork, chicken, shrimp, or veggie. I like to get pre cooked to limit bake time.
Yes! Just use vegetable dumplings and plant-based miso paste.
It’s best enjoyed fresh, but you can assemble the dish up to the sauce step, cover, and refrigerate for up to 12 hours. Bake just before serving.
More Recipes
Recipe
Dump and Bake Casserole
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C).
- In a large baking dish whisk together coconut milk, miso paste, garlic, ginger, soy sauce, sesame oil, and chili oil.
- Then layer the uncooked rice noodles and frozen dumplings. Tuck the bok choy around them.
- Add ½ cup hot water if needed to help the noodles cook through or chicken broth.
- Cover tightly with foil and bake for 30–35 minutes, until noodles are tender and dumplings are cooked.
- Remove foil, stir gently, and bake for another 5–10 minutes to thicken the sauce slightly.
- Sprinkle with green onions, sesame seeds, and optional cilantro before serving.
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