Brussels Sprouts and Chick’n Pasta Casserole

Gotta love Brussels sprouts. They are delish. So this recipe was one of those recipes that made a massive amount of food with the purpose of having lots of leftovers for my 6 day work week. Feel free to half this recipe to make it more reasonable.

Ingredients:

  • 1 package TJs bread crumbs
  • 2 packages shredded brussels sproutsphoto 1
  • 2 packages pasta (I used one box penne, 1 box macaroni)
  • 1.5 bags Daiya mozzarella
  • 1/2 bag Daiya cheddar
  • 1 can drained cannelli beans
  • 3 chopped tomatoes
  • 1 package of diced beyond meat chick’n strips
  • 4 TBsp soy sauce
  • 2 TBsp garlic
  • 2 tsp italian seasoning
  • 1 tsp paprika
  • 2 TBsp nutritional yeast
  • 4 TBsp mustardphoto 2
  • 2 cups almond milk
  • dash salt and pepper

Again, this is for a lot of food. Makes two casserole containers worth. So feel free to half things if you want to aim for less food in your freezer.

Cook the pasta. While that is cooking work on making the sauce: blenderize together cannelli beans, all the mozzarella cheese, tomatoes, soy sauce, seasoning, paprika, nutritional yeast, mustard, almond milk, and salt and pepper. Once the pasta is cooked drain it and place it in your casserole dish. Then stir in the sauce and one container of diced beyond meat chick’n.

For the topping in a large bowl mix together the sprouts along with the remaining 1/2 bag cheddar, bread crumbs, and olive oil. Stir together and top the casserole with this.

photo 3Bake at 425 for 30 minutes!

photo 5

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