Golden macaroni casserole
2 -4
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Dry macaroni; penne, or seashell pasta |
| ½ | cup | Chopped tomatoes; roasted red pepper, sauteed sliced onions, or mushrooms, (optional) |
| Seasoned bread crumbs; (optional) | ||
| 1 | cup | Water |
| 1 | medium | Potato; peeled and chunked |
| ½ | medium | Carrot; peeled and chunked |
| ½ | medium | Onion; peeled and chunked |
| ½ | cup | Tofu; ( reduced-fat or regular), crumbled |
| ½ | cup | Nutritional yeast |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Salt; (or 1 Tbsp. miso and 1/2 tsp. salt) |
| ¼ | teaspoon | Garlic powder |
Directions
SAUCE
Cook the pasta in a large pot of salted water until just tender. While the pasta is cooking, preheat the oven to 350 F and make the sauce. Cook the potato, carrot, and onion in the water in a small covered saucepan. When the carrot is tender, add the cooked vegetables to a blender along with the other sauce ingredients. Blend until very smooth.
Drain the cooked macaroni and mix it with the sauce and optional vegetables in a casserole. If desired, top the casserole with seasoned bread crumbs.
Bake for 20 minutes.
from The Almost No Fat Cookbook by Bryanna Clark Grogan.
Posted to fatfree digest by "Susan Voisin" <voisin@...> on Oct 31, 1998, converted by MM_Buster v2.0l.