Vegetarian Pasta Casserole
Recipe: #6444
September 07, 2012
Categories: Casseroles, Pasta, Vegetables, Onions, Peppers, Fall/Autumn, Summer, Oven Bake, Vegetarian, Frozen Vegetables more
"I needed a vegetarian dish tonight and came up with this. It's quick, simple and, I think, tasty. Since DD enjoyed it I'm posting it here so I don't forget how I made it. You could easily substitute ground beef or ground chicken for the veggie ground round. The inspiration for this recipe was Gerry's recipe#1005. It's a simple matter to add more seasonings if you prefer. Thanks Gerry."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (414.6 g)
- Calories 1038.6
- Total Fat - 46.5 g
- Saturated Fat - 21.9 g
- Cholesterol - 156.9 mg
- Sodium - 504.9 mg
- Total Carbohydrate - 109.8 g
- Dietary Fiber - 10.9 g
- Sugars - 18.9 g
- Protein - 44.2 g
- Calcium - 595.6 mg
- Iron - 18.7 mg
- Vitamin C - 13 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Cook pasta according to package directions and set aside.
Step 2
While pasta is cooking, melt butter in skillet, add breadcrumbs and cook until breadcrumbs are lightly browned; set aside.
Step 3
Add vegetable oil to a skillet and saute onion and peppers until onion is softened (about 5 minutes).
Step 4
Add veggie ground round, cream of mushroom soup, water and veggies; mix well.
Step 5
Combine veggie ground round mixture with cooked pasta; place in greased casserole dish.
Step 6
Sprinkle with grated cheese and top with breadcrumbs.
Step 7
Bake for 25 to 30 minutes in preheated 325 F oven.
Tips & Variations
No special items needed.
1 Reviews
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