Vegetarian Noodle Cassarole

This is a delicious vegetarian (vegan if you use soy milk or vegetable broth in place of dairy) that makes a fantastic, healthy, and filling meal for 6-8 people.

David Rachlin @cook_21418994

This is a delicious vegetarian (vegan if you use soy milk or vegetable broth in place of dairy) that makes a fantastic, healthy, and filling meal for 6-8 people.

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Ingredients

6-8 servings

16 ozfusili, rotini, or egg noodles
5large carrots diced
2 stalkscelery diced
2small to medium yellow onions diced
5-6 clovesgarlic
16 ozcan of mushrooms or 1lb fresh mushrooms sliced
3 cansgreen beans
2 1/2 cupsmilk of choice
1/4 cupflour
3 tbspolive oil
1/2 cupnutritional yeast
to tastesalt / pepper

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Steps

1

Preheat your oven to 350 degrees F.
2

In a large stock pot (6-8 quarts) cook the pasta according to the package instructions and drain.
3

In the same large pasta pot, in 1 Tbsp of the olive oil, saute the carrots, celery, onions (and mushrooms if using fresh) and saute until the carrots are soft, seasoning with salt and pepper.
4

Set vegetables aside with the pasta.
5

Heat the remaining 2 tablespoons of oil in the pasta pot and saute your minced or crushed garlic until soft. Add the 1/4 cup of flour and whisk into a roux.
6

Then add your milk, nutritional yeast, salt, and pepper. Bring to a simmer stirring constantly until thickened into a bechamel sauce or gravy.
7

Add all your pasta, sauteed vegetables, and drained cans of green beans into your sauce and stir until everything is fully coated.
8

Turn out all the contents of your large pot into a 13 x 9" cassarole dish and bake at 350 degrees until the top begins to get crispy.