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.
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.
Cooking Instructions
- 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.
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