Creamy Vegan & Gluten-free Mac & Cheese w/Broccoli –
This will be my go-to pot-luck casserole dish… everyone wil love.
- 6 oz. of Penne Brown Rice Pasta – cooked
- 1/2 cup of Cashew Milk (or Hemp/Almond Milk)
- Fresh or frozen broccoli
- Garlic clove (minched)
- Daiya Vegan Cheese (Shredded Mozzerella & Cheddar) – generous handful of each.
- Salt & Pepper
Mince the garlic and heat in a saucepan add Cashew Milk, stir, add Cheese to Milk and stir til blended, add dash salt & black pepper then add penne pasta, stir the add broccoli….serve.
‘Dump’ casserole recipes – mix and bake. So simple. It’s going to be few busy days of commuting into the city this week, so I’m preparing today! Thanks to my friend, Karna for posting the idea from the Betty Crocker site.
Naturally, this can be adapted to include whatever you like. I certainly did. I rarely use Bisquick mix, but like to keep it in the pantry for occasions like this. One could also use the gluten-free mix. You can add more cheese, if I had ricotta I would have cut back on the milk and used ricotta cheese. Some of the reviewers added ham/sausage, etc.
Veggie Casserole recipe:
1 box of frozen broccoli (cooked until thawed, but not overcooked – drain any liquid)
1/2 cup of shredded Sharp Cheddar cheese
1/2 cup of Bisquick
1 medium Onion, diced
2 medium potatoes (I microwave them just enough to cook some, 3 minutes for both) dice after cooking
1 cup Milk
1 teaspoon of Sazon mix (it’s a mixture of garlic, onion, annatto, coriander spices)
Dash of salt & pepper
Cover the dish with foil paper
Bake at 350 degrees for 45 minutes