Save this creamy vegetable casserole recipe for those days when you’re in the mood for something comforting like a chicken pot pie, but you don’t have the time to build a chicken pot pie.
HERE’S ALL IT TAKES
- 1 (16-ounce) box whole wheat pasta, like macaroni, penne or bow tie
- 1 large yellow onion, chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 8 ounces frozen green beans, cut into bite size pieces
- 16 ounces cooked cannellini beans
- 1 cup (134 g) frozen green peas
- 6 cups (1440 mL) vegetable broth
- 1/2 cup (63 g) whole wheat flour
- 1/2 cup (60 g) fresh parsley, finely chopped
- 2 teaspoons dried thyme
- 2 teaspoon paprika
- salt and pepper to taste
- 1 cup (108 g) bread crumbs
Heat oven to 350°F (180°C) degrees.
Cook pasta in a pot of boiling water until tender to the bite, but not entirely tender. (It’s going to continue cooking in the oven later on.) Drain, return to pot, and set aside.
In a large skillet over medium heat, sauté the onion, carrots, celery in just enough water to cover the bottom of the pan. Stir occasionally, cook until softened, 5 to 8 minutes. Stir in the green beans, cannellini beans, and peas. Cook for another 5 minutes.
Combine vegetables and pasta and transfer to a 9×13-inch casserole dish.
Using the same large skillet, put it back over medium heat. Add 1/2 cup vegetable broth and quickly whisk in the whole wheat flour until smooth. Slowly whisk in the remaining broth. Add the parsley, thyme, and paprika. Season with salt and pepper. Cook, stirring until thickened, about 5 minutes.
Pour sauce over the vegetables and noodles. Bake, uncovered, for 30 minutes.
Finally, remove the casserole from the oven, uncover, and top with bread crumbs. Return to oven and bake, UNcovered, for 10 minutes until crumbs are browned.
Choose from one of these fresh fruit salads to serve on the side.