Ellen (ennienyc) wrote,

En's Vegetable Casserole

The veggie casserole recipe was requested. It's improvised, but consists of:

*1 potful vegetables, fresh (zucchini, green pepper, carrot, cauliflower, onion, tomato) or frozen (cauliflower, carrot, broccoli - totaling 1 16 oz. bag)
*2 oz. pasta (currently using orecchiette, campanelle, or penne)
*1 bouillon cube, chicken or beef
*Garlic powder, onion powder (if no fresh onions)
*4 oz. shredded cheese (Kraft Cheddar Classic Melts Four Cheese Shredded works well; can use less cheese if desired)

Chop vegetables into squares (if fresh)
Put vegs, pasta, and spices in large pot
Add water about 3/4 to top, bring to boil
Turn down heat, cook until mushy, may need to add more water
Drain in colander
Put drained mixture in pie pan or casserole dish sprayed with Pam
Thoroughly stir in shredded cheese (this makes it more creamy than sprinkling on top)
Bake at 375 until bubbly and starting to brown (approx. 20 mins.)
Move to broiler compartment for about 5 mins. to brown top
Makes 2-3 servings, but I eat it all myself

For a more mac and cheese consistency, use 4-5 oz. pasta and fewer vegs.

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