Golden Macaroni Casserole Recipe
Yield: 2 -4Recipe by luhu.jp
Ingredients:
5 ounce: Dry macaroni, penne, or seashell pasta
1/2 cup: Chopped tomatoes, roasted red pepper, sauteed sliced onions, or mushrooms, (optional)
Seasoned bread crumbs, (optional)
SAUCE
1 cup: Water,
1 medium: Potato, peeled and chunked
1/2 medium: Carrot, peeled and chunked
1/2 medium: Onion, peeled and chunked
1/2 cup: Tofu, ( reduced-fat or regular), crumbled
1/2 cup: Nutritional yeast,
1 tbsp: Lemon juice,
1 tsp: Salt, (or 1 Tbsp. miso and 1/2 tsp. salt)
1/4 tsp: Garlic powder,
Directions:
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" on Oct 31,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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"
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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