Guest guest Posted March 19, 2001 Report Share Posted March 19, 2001 NOODLE AND NUT CHEE CASSEROLE (Old, tried and true favourite, adapted long ago from many sources over the last 25 years) 1 cup pasta ( rice, corn, potato, buckwheat or soy) oodles such as macaroni or spaghetti) 1 quart boiling water 1/2 tsp. salt Chee Sauce: 1/2 cup raw cashews, or almonds, or sunflower seeds, or garbanzos 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) 1/4 cup lemon juice 3 tbsp. brewers flake yeast 1 tsp. salt 1/4 tsp. onion powder speck of garlic powder 1 1/2 cups water Crumbs: 1/4 cup bread crumbs (gluten free) 1 tbsp, brewer's flake yeast 1 to 1 1/2 tbsp. oil 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. Quote Link to comment Share on other sites More sharing options...
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