Nichole Hunter's Noodle and Nut Chee Casserole

[Guest guest]

Nichole Hunter's NOODLE AND NUT CHEE CASSEROLE

 

(Old, tried and true favourite, adapted long ago from many sources over the

last

25 years)

 

a.. 1 cup pasta ( rice, corn, potato, buckwheat or soy noodles such as

macaroni or spaghetti)

b.. 1 quart boiling water

c.. 1/2 tsp. salt

 

Chee Sauce:

a.. 1/2 cup raw cashews, or almonds, or sunflower seeds, or garbanzos

b.. 2 oz. jar pimientos, or 2 medium fresh pimientos or red peppers, or 2

cups

canned tomatoes (If using tomatoes, add a little paprika for colour)

c.. 1/4 cup lemon juice

d.. 3 tbsp. brewers flake yeast

e.. 1 tsp. salt

f.. 1/4 tsp. onion powder

g.. speck of garlic powder

h.. 1 1/2 cups water

Crumbs:

a.. 1/4 cup bread crumbs (gluten free)

b.. 1 tbsp, brewer's flake yeast

c.. 1 to 1 1/2 tbsp. oil

d.. Seasonings of choice (optional)

 

Cook pasta noodles according to package directions. Add 1 tbsp. oil to

cooked

noodles. Mix lightly.

 

While pasta is cooking, combine chee sauce ingredients and blend until very

fine. Add to noodles. Salt to taste.

 

Put in casserole. Cover. Bake at 350 degrees F, 30 minutes. Sprinkle with

crumbs, and bake uncovered for 15 minutes more. Or omit putting in

casserole.

Cook 15 minutes on low heat after adding cheese mixture.

Serve with crumbs sprinkled over top.

 

Yield: 4 servings.