Cheesy Veggie Pasta Casserole
2 cups non-dairy milk (I use almond milk)
20 ounces pureed winter squash (I use frozen)
6 ounces broccoli (I use frozen)
6 ounces peas
4 ounces vegan cheddar (I use Follow Your Heart Vegan Gourmet)
4 ounces vegan Jack
4 ounces vegan cream cheese
1/4 cup nutritional yeast
1 pound pasta, cooked (I use corn/quinoa pasta by Ancient Harvest)
bread crumbs, to taste
seasoning, to taste (I use garlic powder, turmeric, paprika, and chili powder or you can just use Lawry's)
1. In a large sauce pan, heat milk, squash, broccoli, and peas over medium until vegetables are defrosted. Increase heat to medium-high and bring to a simmer, stirring occasionally so it doesn't scorch. Stir in cheeses and nutritional yeast.
2. Put pasta in a greased casserole dish and stir in cheesy vegetable mixture. Sprinkle with a thin layer of bread crumbs and seasonings
3. Bake for 20 minutes on 375 degrees F, then broil for 2 to 3 minutes.
The squash makes this soooooo creamy and yummy!! I love this recipe for mac and cheese out of "Skinny Bitch in the Kitch." I just wanted to add more veggies and played with the seasonings. I like to play in the kitchen so I never end up actually following a recipe. I hope you enjoy it!!
Source of recipe: Started with the mac and four cheese recipe from "skinny bitch" and played with it.
SO HOW'D IT GO?
Oh my goodness! I was looking for ideas for a good casserole base, and used yours. It was perfect! I did everything as mentioned above, just added some tomato sauce and tofu sour cream, along with minced garlic, crumbled up soy burger, and chopped onion. It was perfect. I didn't take pics because though it came out of the oven looking supurb, when I plated it, it sort of looked like a ground up pizza/pasta nightmare! Soooo, good. Thanks!