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Veggies & Elbows Casserole

What you need: 

1-2 garlic cloves, chopped
1/2 yellow onion, chopped
3 tablespoons vegan margarine, divided
2 cups mushrooms
2 yellow squash, sliced
16 ounces frozen (or fresh) green beans
1 teaspoon lemon juice
3 tablespoons whole wheat flour
1 cup plain nondairy milk + 1/2 cup veggie broth or milk
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 teaspoon miso
salt and pepper, to taste
1 cup whole wheat elbow pasta, cooked
nutritional yeast, to taste

What you do: 

1. Preheat the oven to 350 degrees Fahrenheit. Grease 1 casserole dish. Saute the garlic and onion in 1 tablespoon margarine until just brown. Add mushrooms, squash, and green beans, and lemon juice. Cover and cook until slightly softened, then set aside.
2. Melt the rest of the margarine in a saucepan and stir in the flour. Slowly add the milk and veggie broth, and the thyme and rosemary, stirring to avoid lumps.
3. Remove from heat and add the miso and salt and pepper. Pour the sauce over the veggie mixture and mix well. Add pasta and mix.
4. Pour the whole mixture into prepared casserole dish and sprinkle enough nutritional yeast on the top to cover the mixture.
5. Bake 25 minutes or until the nutritional yeast crust begins to brown.

Preparation Time: 
Cooking Time: 
Recipe Category: 


Wow! I just made this casserole yesterday and it was/is delicious!!! It was soo simple and easy too, I am very glad I found this, thanks for posting!! :)


I liked the use of macaroni in the casserole, but the whole thing was very bland for my household. The onions and garlic just didn't seem to show-up, and the rosemary stuck out oddly.


Very good! I substituted a splash of Braggs in place of the miso and half a cucumber + 2 carrots in place of the greenbeans.  I had to add a bit more margarine when making the roux because it started getting too thick and dry, but it was good.


i made this last night, also with butternut squash, and peas instead of green beans.  it is great.  i made a lot of the sauce, it would serve as a nice gravy-savory sauce for really any veggies.  i did add extra miso - the miso is key!

i would serve this with a slice of french or other crusty bread and a simple green salad.  but really it's satisfying on its own.


This was such a good recipe!!  I used butternut squash also, and I think you could substitute many different vegetables, whatever you have in your kitchen.  My husband (who is usually a meat kind of guy) loved it too.


I just made this an it was delicious! I used spirals instead of elbows and didn't have miso so I added some soy sauce, and I used zucchini for want of yellow squash, which I think gave it great color. Definitely the best cheesy sort of vegan pasta I've tried, I think next time I make it I will use a mixture of bread crumbs and nutritional yeast for the topping as nutritional yeast can seem a bit scary and mysterious to the non-vegans I eat with. Just out of curiousity, to anyone who might read this, what do you think would be a good thing to serve this with for a dinner?


Very yummy!  I susbstited rice spirals  for wheat elbows, used no mushrooms (blech!  ;)), miso or yeast and completely skipped the baking step, but it worked great!  It's quite different from the things I normally cook and was quite a nice change of pace.


oh, and I added organic bread crumbs ontop of the nutritional yeast!  :)


This was really good!! mmm, and a good way to get veggies in. I added flax seeds to the mix, and used whole wheat rotini pasta instead of elbows (just out of convenience). I also used Almond milk instead of rice/soy (again, out of convenience), and used Italian seasoning instead of the thyme and rosemary.

Really yummy!! I ate about half of it myself  ;D


I made this again last night and I didn't have any yellow squash so I used cubes of butternut squash.  I also put Parma on the top in place of the nut yeast.  Oh my gosh was it good!

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