Recipe: Yummy Pumpkin Mac and “Cheeze” Casserole

To me this is the season to add pumpkin to everything (“PUMPKIN ALL THE THINGS!”). So, following in line with that I’ve made a veggie filled casserole with a tasty pumpkin sauce. I hope you try and enjoy!

Veggie stuffed pumpkin mac and "cheeze" casserole
Serves 6
A delicious vegan casserole to satisfy any comfort food need.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. * 3 cups unsweetened non dairy milk, divided
  2. * 1 can pumpkin puree
  3. * 1/3 c nutritional yeast
  4. * 1 tbsp chili powder
  5. * 1/2 tbsp cumin
  6. * 1/2 tbsp paprika
  7. * 1 tsp turmeric
  8. * salt & pepper to taste
  9. * 1 red bell pepper, seeded and divided
  10. * 1 poblano, seeded and divided
  11. * 1/2 c fire roasted corn
  12. * 1 cup kale, fresh or frozen
  13. * 1/2 cup whole wheat panko bread crumbs
  14. * 1 package gluten free pasta, shape of your choice
Instructions
  1. 1. Cook pasta to package specifications and set aside.
  2. 2. Cut red pepper and poblano in half, roast half of each and finely dice the remaining halves.
  3. 3. In a hot pan saute remaining red bell pepper, poblano, corn and kale, then set aside.
  4. 4. In a blender mix 2 cups milk, pumpkin, and all spices. Add roasted peppers and continue blending adding remaining 1 cup milk as it blends. Continue until all is smooth.
  5. 5. In a large bowl mix all ingredients until well coated.
  6. 6. In a glass baking dish pour mixture and flatten, then sprinkle bread crumbs on top.
  7. 7. Bake at 325° for 20-30 minutes until cheeze sauce bubbles at the edges.
  8. 8. Broil for 4-8 minutes until breadcrumbs are browned and serve hot.
Willow & Thyme http://www.willowandthyme.com/
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One Thought on “Recipe: Yummy Pumpkin Mac and “Cheeze” Casserole

  1. I <3 crumbly mac & cheese! Looks so good, Nicole! :)

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