When the water is boiling, add 2 tbsp salad dressing.
Put the cornbread stuffing mix inside and stir and remove flame and keep it aside.*
In a mixing bowl, add the noodles,cooked vegetables, milk* and mix them thoroughly.
By now the hashbrown crust should be ready.
Take the baking pan out from the oven and pour the mixture into it.
Spread the corn bread pieces evenly as a layer and spread the shredded the cheese as another layer.
Garnish with cut coriander pieces.
Lower the temperature to 350F.
Place the baking tray back into the oven.
Bake for 30 mins.
Once cooked remove the baking tray and let it cool for 10 mins.
Cut it into pieces and serve.
* Intead of hashbrowns grate 2 medium potatoes, drain on a paper towel and use as instructed above.
* Instead of cornbread stuffing you can use pieces of garlic bread
* People who eat eggs can add 2 beaten eggs instead of milk.
* Any type of noodles should do.