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Cheezy Cheez Casserole
Cheezy Cheez Casserole
Cheezy Cheez Casserole
Warm, bubbly casseroles are the epitome of “home,” especially when they’re stuffed with tons of cheese. This delicious dish uses raw cashews for the cheezy flavor.
- Large Sauce Pan
- 1 cup Cooked/Mashed Butternut Squash (You can buy frozen and cook in microwave)
- ½ cup Raw Cashews
- 1 ½ cup Non-Dairy Milk
- ½ cup Nutritional Yeast Flakes (You may use more if need be for your desired taste)
- 2 Tbsp Arrowroot (Thickener)
- 2 Tbsp Dijon Mustard
- 1 Tsp Garlic Powder
- 1 Tsp Sea Salt
- ½ Tbsp Lemon Juice
- ¼ Tsp Black Pepper
- 12 oz Whole Grain Macaroni (You can also use gluten free or penne pasta)
- 1 cup Peas (Optional; You can use chopped broccoli or asparagus)
- ¾ cup Whole Grain Bread Crumbs (You may use gluten free bread crumbs with 1 Tsp garlic power mixed in)
- Pour cooked squash, cashews, milk, nutritional yeast, mustard, garlic powder lemon juice, salt, and pepper into a heavy-duty blender and blend til smooth, add arrowroot, and blend til smooth and creamy. Note: I usually pulse the cashews in Vitamix first and then all rest of the ingredients.
- Transfer to a saucepan over medium heat and whisk until thickened. Constantly stir, the sauce will thicken quickly and you don’t want to burn. If you prefer thinner, just add water.
- Cook the pasta noodles according to the directions.
- Pour drained pasta into the baking dish; pour sauce and peas and combine.
- Sprinkle top with bread crumbs
- Bake uncovered for 20-35 minutes until golden brown and bubbly. I’ve even put the oven on broil for the last couple of minutes to really brown the top.
This is so good, I usually double the recipe for cheez sauce and use the extra during the week over steamed veggies, baked potato, or whatever else might be cooking!!!!
Add a Mexican spice blend to the sauce with some green chiles, chopped red peppers, and pinto beans for another twist on the recipe.
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