Fusilli Mixed Vegetable Casserole

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can be frozen

Fusilli Mixed Vegetable Casserole

 

3 cups fusilli, cooked 1/4 cup butter 1 cup onions, chopped 4 cloves

garlic, minced 1 1/2 cups carrots, diced 1 cup celery, chopped 2 cups small

mushrooms, quartered 2 cups zucchini, cubed 1 large sweet red pepper, diced

1/4 cup flour 2 teaspoons dry mustard

2 teaspoons thyme salt and pepper 2 cups milk 1 1/2 cups vegetable stock 1

(19 ounce) can chickpeas, drained 2 cups cheddar cheese, shredded 1 1/2 cups

soft breadcrumbs 1/2 cup fresh parsley, chopped

 

In a large saucepan melt the butter and add onions, garlic, carrots & celery.

cook for 5 minutes. Add mushrooms, zucchini & red pepper, cook 5 minutes. Stir in

the flour, mustard, thyme saltn & pepper.

Cook for 2 minutes stirring. Gradually stir in the milk and stock. Bring to a

simmer, stirring until thickened about 5 minutes. Add Chick peas and fusilli,

adjust seasoning.

Put in a 13x9 oven proof dish. You may now freeze the casserole covered well

with foil, thaw before baking and add 10 min to baking time or you can

refrigerate it and cook it tomorrow or continue to bake it. Toss together the

cheese, bread crumbs and parsley. Put on top of casserole. Bake 375F degrees

oven for 45 minutes until it is crusty and bubbling. serves 8.

 

 

 

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