Vegetarian Fusilli

Submitted by Bergy

"Another "do it ahead" "Freeze" casserole. This is a meal in one. If you don't want it Vegetarian add some cooked chicken or ham"

 

• Ready In: 1hr 22mins
• Ingredients: 19
• Serves: 8

ingredients

• 3 cups fusilli, cooked
• 1⁄4 cup butter
• 1 cup onion, 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

directions

1. In a large saucepan melt the butter and add onions, garlic, carrots& celery.
2. cook for 5 minutes.
3. Add mushrooms, zucchini& red pepper, cook 5 minutes.
4. Stir in the flour, mustard, thyme salt& Pepper.
5. Cook for 2 minutes stirring.
6. Gradually stir in the milk and stock.
7. Bring to a simmer, stirring until thickened about 5 minutes.
8. Add Chick peas and fusilli, adjust seasoning.
9. Put in a 13x9 oven proof dish.
10. 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.
11. Toss together the cheese, bread crumbs and parsley.
12. Put on top of casserole.
13. Bake 375F degrees oven for 45 minutes until it is crusty and bubbling.

Reviews

[coveredbridge]

Great to have on a buffet table when you have vegetarians in the crowd.

 

[gretchengr]

My brother-in-law is a vegetarian and I am usually at a loss when he and my sis-in-law visit because I don't have many good vegetarian recipes. I tried this casserole out on them and they loved it. He ate two huge servings so I know he really did like it. I made it the night before and let it refrigerate overnight, then baked it the next day. Wonderful flavor and consistency. It made a substantial and filling meal. Thanks Bergy.

 

[michelle.glines]

I was very disappointed with this recipe. I was lucky enough to have all of the many ingredients left over in my fridge and I was happy to use up a lot of veggies in one dish. I found this to be quite flavorless and mushy. The sauce/pasta mixture did thicken for me after I added about 1/8 cup more flour, but it just didn't taste great. And while this recipe uses a lot of vegetables, it also uses way too much butter and cheese. The topping was also not good, as the bread crumbs cooked slower then the cheese and I ended up with crumbly loose bread crumbs and very crispy cheese. I do not recommend this one, and I really can't think of much to improve it. Maybe a different seasoning combination in the sauce, and adding the cheese to the sauce/pasta mixture instead of the topping would be better? Using at least 1/2 the bread crumbs might also help...

 

[goodtogocateringco]

Lovely! I didn't have mushrooms, so added baby corn, and an orange pepper as well as the red...I think if anything, you should use the vegetables in this a guideline, but add what you like and have fun with it. Even my non-vegetarian kids enjoyed it, which is such a treat for me, their vegetarian mum! This will be a standby recipe for me:)

 

[Chef Edlear]

This was a very easy, filling, comforting dish. I used olive oil instead of butter, and skim milk, and it was plenty "creamy" enough for us. I used tri-colored fusilli, and added in a big handful of chopped fresh parsley for a visual punch-up in the sauce. I cut the cheddar back and whirled it with the breadcrumbs, 1/4 c parmesan, parsley and a couple of tablespoons of e.v.o.o. in the cuisinart, and used that as a topping. Delish. Daughter # 3 really seemed to enjoy this, and she's not a big fan of garbanzoes.