Tomato Chickpea Casserole
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 946.36 ml cooked elbow macaroni (about 2 cups uncooked)
- 473.18 ml canned chick-peas, drained
- 793.78 g can diced tomatoes or 793.78 g can chopped tomatoes, drained
- 59.14 ml flour
- 59.14 ml skim milk
- 3.69 ml salt
- 1.23 ml dried basil
- 59.14 ml dried breadcrumbs
- 118.29 ml mozzarella cheese
- 14.79 ml olive oil
directions
- Spray a casserole dish with nonstick spray.
- In a large bowl, combine pasta, chickpeas, and tomatoes.
- Stir in flour, milk, salt, and basil.
- Transfer to dish and spread evenly.
- Combine remaining ingredients in a small bowl and sprinkle on top of casserole.
- Bake, covered at 375° for 30 minutes.
- Uncover and bake for 10-15 minutes until the top is browned and crunchy.
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RECIPE SUBMITTED BY
SJG3483
Atlanta, 0