Vegetarian Casseroles

Conni's Cooking Corner

By Conni Attwell

This month I thought I would give you 3 vegetarian casseroles...comfort food, for sure!

EASY CHEESY PASTA AND BEAN CASSEROLE

16 oz package penne pasta

14.5 oz can diced tomatoes

2 cans (16 oz) kidney beans, drained and rinsed

26 oz jar of spaghetti sauce

2 cups shredded mozzarella cheese

Preheat oven to 375 degrees/ Prepare pasta according tp package directions. Drain and return to saucepan. Stir in diced tomatoes, kidney beans and spaghetti sauce. Transfer to a 2 qt baking dish and top with shredded mozzarella cheese. Bake until cheese is melted and golden, about 40 minutes.

VEGETARIAN SHEPHERDS PIE

1 carrot, diced                         ½ cup broccoli, chopped small

½ cup cauliflower, chopped   ½ cup green beans

½ cup green peas                    ½ cup mushrooms, sliced

2 tbsp margarine + 2 tbsp       ¼ cup flour

1 cup vegetable broth              2/3 cup milk or soy milk

2 tbsp chopped sage               salt and pepper to taste

4 potatoes, chopped                ¼ cup soy or regular yogurt

½ cup grated parmesan cheese (optional)

Preheat oven to 375º F.

Combine all the veggies and steam until tender. In a large saucepan combine the steamed veggies, 2 tbsp margarine, flour, vegetable broth, milk and sage. Cook until sauce begins to thicken and add a bit of salt and pepper to taste.

Top with potatoes boiled and mashed with 2 tbsp margarine, yogurt and cheese.

BEAN AND TOMATO CASSEROLE

21 oz can of kidney beans                  ¼ tsp salt

¼ cup chopped onion                         1/8 tsp pepper

¼ tsp sugar                                       1 cup canned tomatoes

Bread crumbs                                     Margarine

Drain the kidney beans and put half the beans in a greased baking dish. Top with the chopped onion and half the tomatoes. Add remaining beans and tomatoes. Sprinkle with margarine. Bake at 350 degrees about 3 minutes until bubbly and brown.