Comfort Cravings Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 469.5
- Total Fat: 17.1 g
- Cholesterol: 45.0 mg
- Sodium: 802.2 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 11.8 g
- Protein: 32.5 g
View full nutritional breakdown of Comfort Cravings Casserole calories by ingredient
Introduction
Two of the most comforting foods in the world to me have to be shepherd's (or cottage) pie and rich, baked macaroni and cheese. I had to find a way of making the ultimate comfort food, and this vegetarian conglomeration is definitely it! A vegetarian, but traditionally flavoured shepherd's pie base gets capped off with a snowy white Cheddar macaroni before being baked to crusty perfection! Not "diet" food, but darn good nonetheless!The base can be prepared ahead of time and kept in the fridge until you're ready to assemble it. Two of the most comforting foods in the world to me have to be shepherd's (or cottage) pie and rich, baked macaroni and cheese. I had to find a way of making the ultimate comfort food, and this vegetarian conglomeration is definitely it! A vegetarian, but traditionally flavoured shepherd's pie base gets capped off with a snowy white Cheddar macaroni before being baked to crusty perfection! Not "diet" food, but darn good nonetheless!
The base can be prepared ahead of time and kept in the fridge until you're ready to assemble it.
Number of Servings: 6
Ingredients
-
1 2/3 cups dry TVP granules
1 cup vegetarian beef broth
1/4 tsp soy sauce
1 tbsp olive oil
1 large Vidalia onion, diced
2 cloves garlic, minced
2 stalks celery, diced
2 carrots, diced
1/2 cup chopped button mushrooms
1 large red bell pepper, diced
1 lb fresh or frozen chopped green beans
1 cup frozen green peas
1/4 cup red wine
3/4 cup crushed tomatoes
2 tbsp tomato paste
1 tbsp Dijon mustard
1 tsp vegetarian Worcestershire sauce (mushroom soy sauce)
1/2 tsp black pepper
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp paprika
1/2 tsp allspice
1/2 tbsp dark, unsweetened cocoa powder
6 oz whole wheat macaroni noodles, cooked just shy of al dente and drained (do not rinse)
2 tbsp butter
3 tbsp flour
12 oz evaporated skim milk
1/4 tsp salt
1/4 tsp black pepper
6-1/2 oz (1 1/2 cups) shredded white Cheddar cheese - use GOOD quality, flavourful cheese!
Directions
Preheat oven to 375F.
In a bowl, combine TVP granules, hot broth and soy sauce. Let stand 10 minutes, drain any excess liquid.
Add olive oil to a large pot over medium heat.
Add onion, garlic, celery, carrots, mushrooms and bell pepper.
Cook until vegetables are beginning to soften and brown, about 8-10 minutes.
Stir in beans and peas, then add the rehydrated TVP.
Pour in the wine, crushed tomatoes, tomato paste and Dijon mustard. Bring to a bubble, then reduce heat and stir in Worcestershire, pepper, rosemary, thyme, paprika, allspice and cocoa powder.
Simmer until thickened, about 5-10 minutes.
Pour mixture into the bottom of a deep 2-1/2 quart casserole dish and set aside.
In a saucepan, melt butter over medium-high heat.
Add flour and cook, whisking constantly, until it begins to tan lightly.
Gradually whisk in evaporated milk.
Bring to a brisk simmer (do not let it boil) and cook until thickened slightly - about 5 minutes. Add salt and pepper.
Stir in cheese in two or three additions, continuously mixing until melted.
Add pasta and cook 2-3 minutes longer, stirring to coat well. Sauce should be very thick.
Spoon pasta mixture overtop of the TVP mixture in the casserole dish.
Bake 30 minutes, until the top is brown and crusty and the whole casserole is hot.
Cool slightly, and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, combine TVP granules, hot broth and soy sauce. Let stand 10 minutes, drain any excess liquid.
Add olive oil to a large pot over medium heat.
Add onion, garlic, celery, carrots, mushrooms and bell pepper.
Cook until vegetables are beginning to soften and brown, about 8-10 minutes.
Stir in beans and peas, then add the rehydrated TVP.
Pour in the wine, crushed tomatoes, tomato paste and Dijon mustard. Bring to a bubble, then reduce heat and stir in Worcestershire, pepper, rosemary, thyme, paprika, allspice and cocoa powder.
Simmer until thickened, about 5-10 minutes.
Pour mixture into the bottom of a deep 2-1/2 quart casserole dish and set aside.
In a saucepan, melt butter over medium-high heat.
Add flour and cook, whisking constantly, until it begins to tan lightly.
Gradually whisk in evaporated milk.
Bring to a brisk simmer (do not let it boil) and cook until thickened slightly - about 5 minutes. Add salt and pepper.
Stir in cheese in two or three additions, continuously mixing until melted.
Add pasta and cook 2-3 minutes longer, stirring to coat well. Sauce should be very thick.
Spoon pasta mixture overtop of the TVP mixture in the casserole dish.
Bake 30 minutes, until the top is brown and crusty and the whole casserole is hot.
Cool slightly, and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.