Veggie Mac and Cheese Casserole

Please don’t follow this Veggie Mac and Cheese Casserole recipe.

Well, sure, I’d like you to try to make a tasty casserole for your family too. But one key to budget friendly meals is to use everything. Casseroles are a great way to use up various veggies you have on hand. In this one, we give a starring role to leek tops, an item that often gets thrown out. But sautéed with onions, garlic and other veggies available, they can be pretty tasty!

I had this veggie mac and cheese casserole in mind when having dinner at my sister’s home recently. My brother-in-law asked if I’d “help” use up some of their abundant basil before it fell victim to the frost. So this casserole got some pesto as a bonus ingredient. Add it if you have some basil or pesto on hand, but of course don’t out and buy pesto for this if you want to stick to the budget theme. Add an extra clove or two of garlic if you’re skipping the pesto. Here’s my pesto recipe if you want to make some.

I love the challenge of cooking great, healthy food on a budget. So I’m pleased to co-host this Budget Friendly #SundaySupper with T.R. Crumbley of Gluten Free Crumbley. Today I’m focusing on casserole as a good way to use what you have on hand. For more of my budget friendly tips, check out “8 Planning Tips to Feed Your Family Well and Under Budget.”

Time to get to the recipe. Instructions can be found in the recipe card that follows. Use the recipe as a launching point for your own casserole to use what you’ve got. Red cabbage looks nice, but if it’s green you have, put that in there! Got extra spinach or other greens? Add them into the sauté too. OK, I think you get the idea here…Want more ideas? Check out our post on Vegetarian Baked Pasta.

Wine Pairing: I tend to think of a nice medium bodied red with a casserole. We enjoyed this with a great Dolcetto/Barbera blend from Italy’s Piedmont region. You could also try a full bodied white with this.

Recipe card

Mac, Veggie and Cheese Casserole

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Mac, Veggie and Cheese Casserole is a budget-friendly recipes that can make good use of vegetables you have on hand. Comforting on a cool night!

• Author: Cooking Chat
• Prep Time: 20 mins
• Cook Time: 35 mins
• Total Time: 55 mins
• Yield: 5 to 6 servings 1x
• Category: Main
• Cuisine: American

Ingredients

Scale 1x2x3x

• ½ small onion, chopped
• 4 garlic cloves, minced
• 3 leek tops, thinly sliced
• ½ cup yellow bell pepper, chopped
• 1 ½ cups red cabbage, chopped into thin slices
• ¼ cup chicken broth
• 1 cup cheddar, divided
• ⅓ cup feta cheese
• 10 ozs elbow macaroni or other short shape
• ½ cup pesto (optional)
• tsp dried basil if you aren’t using pesto
• handful or two of pumpkin seeds (sunflower seeds also a good option)
• salt and pepper to taste

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Instructions

1. Preheat oven to 400.
2. Heat 1 tablespoon olive oil in a large skillet. Add the onion, sauté on medium heat for a few minutes, then stir in the garlic.
3. Add the leek tops, bell pepper and cabbage. Stir well to combine all the veggies, then add the chicken broth. Cook for about 10 minutes until the veggies have softened a bit.
4. Put on a pot of water on to boil as you start cooking the veggies. Add the pasta after you’ve added the chicken stock, and cook al dente according to package instructions. Don’t overcook the pasta as it will cook more in the oven.
5. Drain the pasta when done, and toss with the remaining tablespoon of olive oil. Combine the veggie mixture with the pasta, then add ½ cup of the cheddar plus the feta.
6. Spray a large casserole dish with oil. Add the pasta and veggie mixture to the casserole, leveling it with a spoon so that it is evenly distributed. Sprinkle the remaining cheddar over the top, followed by the seeds.
7. Cover the casserole, and place in the oven to bake for 15 minutes. Uncover the casserole took bake uncovered for another 5 minutes, this helps get the casserole browning nicely on top. After that final 5 minutes, you are are ready to eat. Scoop a generous serving of the casserole onto each plate and enjoy!

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Be sure to check out all the great Budget Friendly Recipes from the #SundaySupper crew!

Scrumptious Mains (Breakfast and Dinner)

• Curry Baked Chicken Wings from Chocolate Moosey
• Shrimp Fried Rice from The Redhead Baker
• Spicy Marinated Steak Tacos from Nik Snacks
• Vegan Black Bean Soup from Killer Bunnies, Inc
• Slow Cooker Swiss Steak from Nosh My Way
• Slow Cooker White Chicken Chili from Peaceful Cooking
• Curry Veg Soup from Jane’s Adventures in Dinner
• Easy Slow Cooker BBQ Beef from Noshing With The Nolands
• Tortelini and Cannelini Minestrone with Spinach from A Kitchen Hoor’s Adventures
• Addictive Korean Beef Bowl from A Mama, Baby & Shar-pei in the Kitchen
• Grilled Lemon Chicken with Corn Salad from Brunch with Joy
• Five Bean Chili from The Foodie Army Wife
• Vaca Frita from That Skinny Chick Can Bake
• Chicken Pot Pie Turnovers from The Life and Loves of Grumpy’s Honeybunch
• Spaghetti Squash Nests with Meatballs from Curious Cuisiniere
• Chicken Meatballs and Spaghetti from Cindy’s Recipes and Writings
• Cauliflower Chowder from Flavor Mosaic
• Individual Pumpkin Pie Oatmeal Cups from Peanut Butter and Peppers
• Unstuffed Cabbage Roll Casserole from Yours And Mine Are Ours
• Mac, Veggie and Cheese Casserole from Cooking Chat
• Loaded Sweet Potato Quinoa Chili from Sue’s Nutrition Buzz
• Vegetable Fried Rice from Basic N Delicious
• Comforting White Bean-Pancetta Soup from The Weekend Gourmet
• Mujadara with Lebanase Salata from Take A Bite Out of Boca
• Hunters Stew from Simply Healthy Family
• Brats and Kraut from Confessions of a Culinary Diva
• Beef Taco Soup from Fit Foodie Runs
• Slow Cooker “Hash Brown” Breakfast Casserole {#lowcarb #glutenfree} from Cupcakes and Kale Chips
• French Toast Pigs in a Blanket from Bobbi’s Kozy Kitchen
• Orecchiette Pasta with Brie, Broccoli and Tomatoes from Family Foodie
• Gluten Free Spinach and Feta Frittata from Gluten Free Crumbley

Satisfying Sides

• Tender Whole Wheat Bread from What Smells So Good?
• Austin-Style Black Beans from The Texan New Yorker
• Buffalo Chicken Egg Rolls w/Creamy Blue Cheese Dipping Sauce from Daily Dish Recipes

Sweet Treats

• Apple Blackberry Crisp from Hot Momma’s Kitchen Chaos
• Brown Sugar Shortbread from Shockingly Delicious
• Rock Cakes from Happy Baking Days
• Incredible White Chocolate Brownies from The Perfect Brownie
• Rocky Road Brownies from Wallflour Girl
• Autumn Spice Truffles from Desserts Required
• Profiteroles with Caramel Drizzle from Food Lust People Love
• Gluten-Free Pumpkin Cake Donuts from NinjaBaking.com
• Carrot Cake Sheet Cake from Pies and Plots
• Risalamande (Danish Christmas Eve Rice Pudding) from Culinary Adventures with Camilla

Sips, Spreads, and Snacks

• Pumpkin Spice Roasted Pumpkin Seeds from Hezzi-D’s Books and Cooks
• Tex Mex Chicken Salad Spread from Momma’s Meals
• Budget Friendly Wines for Budget Friendly #SundaySupper from ENOFYLZ Wine Blog

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