Broccoli Noodle Bake

Very good, and very easy to make!

1/2 cup margarine or butter
1 onion, peeled and chopped (I used a small yellow onion)
1 green bell pepper, seeded and chopped
3 or 4 ribs celery, chopped
2 packages (10 ounces each) frozen chopped broccoli, thawed
8 ounces spaghetti, uncooked
10-12 ounces Cheddar cheese, grated (about 2 cups), divided (I just bought the shredded cheese in a bag, even though I have a grater, and it worked fine)
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/2 soup can milk
1 can (4 ounces) whole or sliced mushrooms, drained (the smallest can I could find was about 6 ounces, and it was fine)

Melt margarine in a large saucepan; saute onion, green pepper and celery. Put broccoli on top; cover and simmer 5-10 minutes.

Meanwhile, cook spaghetti according to package directions; drain.

In a buttered 3-quart casserole dish, layer spaghetti, vegetable mixture and 3/4's of the cheese. In a small bowl, combine soup and milk; pour over mixture in dish. Spread mushrooms on top. Sprinkle remaining cheese on mushrooms. Bake in preheated 350-degree oven 35-45 minutes, or until hot and bubbling.

Makes 10 servings (good for left-overs!)

Soups, Stews and Casseroles, various contributing editors, 1990

Macaroni-cheese Layer

Serves 2.

1/2 cup macaroni pasta
1/3 cup young spinach
1/2 cup tomatoes
1 3/4 tbsp butter
1 3/4 tbsp flour
1 1/4 cup milk
1 pinch cayenne pepper
1/3 cup sharp Cheddar cheese, grated (I used shredded)
salt and pepper

Cook macaroni, drain, and set aside.

Wash the spinach and roughly chop. Place in a large saucepan and cook, stirring, until it has wilted. Drain in a colander, squeezing out as much water as you can. Finely slice the tomatoes.

Preheat over to 400 degrees F. Melt the butter in a large saucepan. Stir in the flour with a wooden spoon and cook, stirring, for 1 minute. Add about 1/4 of the milk, stirring well until smooth. Add the milk in this way until it has all been incorporated and you have a smooth sauce.

Stir in the cayenne pepper, 1/2 cup of the cheese and the drained macaroni. Season to taste.

In a lightly greased large, ovenproof dish, spoon half of the macaroni mixture, leveling with the back of a spoon. Cover with spinach.

Add the sliced tomatoes, followed by the remaining macaroni mixture. Sprinkle with the remaining cheese and bake in the oven for 15-20 minutes until the cheese is golden and bubbling.


100 Great Recipes: Vegetarian, Vicki Smallwood, 2009

Cheesy Pepper Supper

2 1/4 cups dried macaroni
1/2 red pepper, deseeded and finely diced
1/2 yellow pepper, deseeded and finally diced
dash of olive oil

For the sauce:

1/4 cup butter
1/2 cup all-purpose flour
2 1/2 cups milk
2 tsp French mustard
1/2 cup grated Cheddar cheese
salt and freshly ground black pepper

For the topping:

1 cup fresh breadcrumbs
3/4 cup grated Cheddar cheese

Bring a large saucepan of water to boil, and add the macaroni with the diced peppers and a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and transfer to a shallow, ovenproof dish. Set aside. Preheat the oven to 400 degrees.

To make the sauce, melt the butter in a large saucepan, then stir in the flour to make a paste. Gradually stir in the milk, a little at a time, until evenly blended, with no lumps.

Gently bring the sauce to a boil, sitrring constantly, until thickened. Stir in the mustard and cheese and season with salt and pepper. Continue to cook for a further 1-2 minutes, until the cheese has melted.

Pour the cheese sauce over the macaroni and pepper mixture, and mix it in with a spoon. When the sauce and pasta are evenly combined, sprinkle with the topping ingredients and bake for 25-30 minutes, until crisp and golden.


Vegetarian Pasta Cookbook, Sarah Maxwell, 1998

Fusilli with Roasted Peppers

1 lb dried long fusilli
dash of olive oil
2 yellow peppers, deseeded and cut into chunks
3 cloves of garlic, crushed
1/4 cup olive oil
1 1/2 cups grated Cheddar cheese
2/3 cup freshly grated Parmesan cheese
chopped, fresh parsley, to garnish

Bring a large saucepan of water to boil, and add the fusilli with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain, return to the saucepan, and set aside.

Arrange the chucks of pepper on a baking sheet, and place in a broiler for about 5 minutes, or until slightly charred. Preheat the oven to 400 degrees.

Mix the pepper into the pasta with the remaining ingredients, and toss together to combine. Transfer to the ovenproof dish and bake for about 15 minutes, or until heated through and cheese has melted. Sprinkle with the chopped parsley, and serve.

Note: To prevent the pasta from sticking together, wash off the starchy cooking liquid by rinsing the pasta under boiling water from the kettle. Continue as directed in the recipe.

Vegetarian Pasta Cookbook, Sarah Maxwell, 1998

Pinwheel Pasta Bake

1 1/2 lb dried rotelle (pinwheels)
dash of olive oil
2 tbsp sunflower oil
1 clove of garlic, crushed
1/2 lb mushrooms, quartered
1/4 lb zucchini, chopped
3 tbsp chopped, fresh parsley
2/3 cup vegetable broth
2 1/4 cups grated mature Cheddar cheese

Bring a large saucepan of water to boil, and add the rotelle with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain, and set aside.

Heat the sunflower oil in a large frying pan, and saute the garlic for 2 minutes. Add the mushrooms and zucchini, and cook, covered, for 5 minutes, or until softened.

Stir the chopped parsley and vegetable broth into the mushroom mixture, and continue to cook, covered, for a further 10 minutes. Add the rotelle, and stir in the grated cheese.

Preheat the oven to 400 degrees. Transfer the pasta mixture to a deep casserole dish, and bake for about 20 minutes.

Vegetarian Pasta Cookbook, Sarah Maxwell, 1998