Golden Macaroni Casserole

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* Exported from MasterCook *

 

Golden Macaroni Casserole

 

Recipe By :Bryanna Clark Grogan

Serving Size : 4 Preparation Time :0:00

Categories : *No Fat Cookbook Fatfree

Favorites Pasta

 

 

Amount Measure Ingredient -- Preparation Method

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5 ounces macaroni -- penne, or seashell pasta (uncooked)

1/2 cup chopped tomatoes -- OR roasted red pepper, sauteed

sliced onions, or

mushrooms (any combination you want) (optional)

Sauce ingredients:

1 cup water

1 medium potato -- peeled and chunked

1/2 medium carrot -- peeled and chunked

1/2 medium onion -- peeled and chunked

1/2 cup tofu -- (reduced-fat) crumbled

1/2 cup nutritional yeast

1 tablespoon lemon juice

1 teaspoon salt -- (or 1 Tbsp. miso and 1/2 tsp. salt)

1/4 teaspoon garlic powder

 

 

Cook the pasta in a large pot of salted water until just tender.

 

While the pasta is cooking, preheat the oven to 350 F and make the sauce.

Cook the potato, carrot, and onion in the water in a small covered

saucepan. When the carrot is tender, add the cooked vegetables to a

blender along with the tofu, nutritional yeast, lemon juice, salt, and

garlic powder. Blend until very smooth.

 

 

Drain the cooked macaroni and mix it with the sauce and optional

vegetables in a casserole. If desired, top the casserole with seasoned

bread crumbs. Bake for 20 minutes.

 

 

Source:

" The (Almost) No-Fat Cookbook pages 115 and 41 "

S(On Website):

" http://veganconnection.com/veg/recipes/maccasserole.html "

 

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Per serving: 283 Calories (kcal); 2g Total Fat; (6% calories from fat); 23g

Protein; 48g

Carbohydrate; 0mg Cholesterol; 547mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other

Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0