Brown Rice Noodle Veggie Casserole

By mjensen

Entree

Ingredients

• Veggies:
• low-sodium chicken broth
• 6 large garlic cloves, minced
• 1/2 sweet yellow onion, chopped
• 1 sweet red bell pepper, chopped
• 2 cups broccoli florets, cut into bite sized pieces
• pinch potassium salt
• White Sauce:
• 1 tbsp. extra virgin olive oil
• 1/4 sweet yellow onion, chopped
• 6 tbsp. 100% whole grain spelt flour
• all-natural unsweetened soy milk
• chicken broth powder
• nutritional yeast
• fresh ground black pepper
• Miscellaneous:
• 3/4 pack brown rice noodles
• rice bread crumbs

Details

Servings 4
Preparation time 45mins
Cooking time 60mins
Adapted from sunflowersupperclub.blogspot.ca

Preparation

Step 1

1. Preheat oven to 350 degrees.

2. Cook noodles according to package directions. Once cooked, drain and rinse, then set aside.

3. Add a splash low-sodium chicken broth to a pan and sautee onion, garlic and red pepper until tender. Add broccoli florets and cook until tender but still a little crunchy. Set aside.

4. Heat olive oil in a saucepan and sautee onions until tender. Add flour and, using a whisk, combine until lumpy. Slowly pour in a little soy milk at a time, whisking vigorously to combine and get rid of any lumps. Add enough milk until sauce is more runny, but still fairly thick. Mix in chicken broth powder, nutritional yeast and black pepper to taste.

5. Combine noodles, vegetables and white sauce and mix until fully combined. Pour into a casserole dish and sprinkle with bread crumbs, then bake at 350 degrees for 15 minutes.