Chickpea Noodle Casserole Recipes

CHICKPEA NOODLE CASSEROLE

Chickpea Noodle Casserole image

Provided by Danae Halliday

Number Of Ingredients 14

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 of garlic, grated or minced
15 ounce can chickpeas, rinsed and drained
1/2 cup frozen peas, defrosted
3 tablespoons flour
1 3/4 cups milk of choice
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

Steps:

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 Facts : Calories 476 calories, Carbohydrate 72 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 11 grams fat, Fiber 8 grams fiber, Protein 22 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 149 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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