Chickpea Noodle Casserole
This vegetarian version of classic tuna noodle casserole is creamy, cheesy, doesn't use canned soup and has all the flavors from the traditional version that you expect!
Servings: 5 servings
Ingredients
- 10 ounces uncooked pasta
- 1 tablespoon olive oil
- 1/2 cup diced celery
- 1/2 cup diced yellow onion
- 8 ounces sliced mushrooms
- 1 clove garlic, grated or minced
- 15 ounces chickpeas, drained and rinsed
- 1/2 cup frozen peas, defrosted
- 3 tablespoons flour
- 1 3/4 cups milk
- 1/2 cup shredded cheddar cheese
- 1/3 cup plain low fat Greek yogurt
- 1/2 tablespoon melted butter
- 2 tablespoons panko or bread crumbs
Instructions
- Cook the pasta. While the pasta cooks prep the vegetables and combine the melted butter and panko in a small bowl. Once the pasta is cooked drain it and set aside. Return the pan to the stove and heat the olive oil over medium-high heat.
- Add the onion, celery, mushrooms and garlic to the skillet and season with salt and pepper. Sauté the vegetables for 4-5 minutes or until they've softened. Preheat the oven to 350° F.
- Sprinkle the flour over the vegetables and stir together until you can no longer see it. Slowly pour in the milk stirring the entire time. Heat an another 2-3 minutes or until the sauce starts to thicken.
- Stir in the cheese then add in the chickpeas, green peas and cooked pasta. Remove from the heat and add in the Greek yogurt. Stir everything together until combined and taste for seasoning. Add additional salt and pepper as needed.
- Top the casserole with the panko and bake for 20 minutes or until the casserole is bubbly and the panko is golden brown.
Nutrition
Calories: 476kcal | Carbohydrates: 72g | Protein: 22g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 149mg | Fiber: 8g | Sugar: 9g