"You don't have to cook fancy or complicated masterpieces, just good food from fresh ingredients" -Julia Child
Cheezy & Crispy Vegetable Casserole
10 button mushrooms, quartered
1 small yellow squash, chopped
1 small green zucchini, chopped
10 kalamata olives, sliced1 can cannellini beans, drained and rinsed
1 lb wheat pasta, cooked al dente
1 cup vegan mozarella shreds (I used Daiya)
4 tbsp vegan butter (I used Earth Balance)
1/4 cup vegan cream (I used Silk Original)
2 tbsp olive oil
1 cup french fried onions
Preheat oven to 350 degrees. Add first nine ingredients into a large casserole dish. Drizzle olive oil then top with french fried onions. Bake for 30 minutes covered. Uncover and bake for an additional 15 minutes, or until casserole is melted, bubbly, and topping is crisp. Enjoy!
Rich, creamy, cheezy - is there anything more divine?
Tweet
No comments:
Post a Comment