Not So Pretty But Very Tasty Noodle Cassarole

Name: Not So Pretty But Very Tasty Noodle Cassarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: package of gluten free noodles - i used the corn spaghetti from Trader Joe's; jar of sauerkraut; 1.5 cups of chopped collard greens - or kale would work too.; 1 sliced yellow bell pepper; 1 chopped white onion; 3 slices of gluten free bread - toasted; half can of organic red kidney beans; 1 tablespoon of dijon or yellow mustard; 1 heaping tablespoon of veganaise; 1 sprinkle of caraway seeds; 1 sprinkle of oregano; olive oil; salt/pepper; Sauce:; a couple tablespoons of veganaise; 1 or so tablespoon of ketchup

Servings: persons

package of gluten free noodles - i used the corn spaghetti from Trader Joe's
jar of sauerkraut
1.5 cups of chopped collard greens - or kale would work too.
1 sliced yellow bell pepper
1 chopped white onion
3 slices of gluten free bread - toasted
half can of organic red kidney beans
1 tablespoon of dijon or yellow mustard
1 heaping tablespoon of veganaise
1 sprinkle of caraway seeds
1 sprinkle of oregano
olive oil
salt/pepper
Sauce:
a couple tablespoons of veganaise
1 or so tablespoon of ketchup

1
preheat oven to 400 degrees.
2
cook 3/4 of your package of noodles per the instructions on the package. i broke up the spaghetti into shorter lengths to be more like noodles. you can leave it slightly al dente since they will cook more when in the casserole.
3
in a big pan with some olive oil, saute your onions and sliced bell pepper until soft, then add your collard greens.
4
once the greens are soft, add your sauerkraut, salt and pepper to taste and a sprinkle of oregano and caraway seeds. mix together.
5
break up 2 of your toasted slices of bread into chunks and mix them into the veggie sauerkraut mixture - these will soak up some of the tasty juices and bulk up the casserole.
6
turn off your heat and mix in your cooked noodles, kidney beans, mustard and mayo and some more olive oil. then put the mixture into a large casserole dish.
7
lay chunks from your 3rd piece of toasted bread on the top and garnish with dollops of veganaise, a sprinkle of caraway and a drizzle of olive oil. pop in the oven for 15 minutes.
8
while it's baking, make your sauce by combining more veganaise and ketchup, you could get fancy and add relish ooo fancy!
9
once the bread on top of your casserole is nice and toasted, remove from oven, cool and serve with a drizzle of your fancy sauce! yuuuum!!!

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: package of gluten free noodles - i used the corn spaghetti from Trader Joe's, jar of sauerkraut, 1.5 cups of chopped collard greens - or kale would work too., 1 sliced yellow bell pepper, and more.

Yes, Not So Pretty But Very Tasty Noodle Cassarole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!