Creamy Dairy-Free Noodle Casserole!

This casserole is a great alternative to the traditional, not so healthy, casserole, but with all the same great taste! Add whatever veggies you would add to your regular casserole.

• 16 oz. whole-wheat pasta (Whatever type you would enjoy in your dish. Also add as much pasta that fits your needs)
• 1 large yellow onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1-2 cups mushrooms, chopped
• 4 cups vegetable broth
• 1/2 cups whole-wheat flour
• 1/3 cups fresh chopped parsley
• 2 teaspoons dried thyme
• 2 teaspoons paprika
• 2 cups nondairy Portobello mushroom broth, or additional vegetable broth
• Salt and pepper to taste
• 1-2 cups panko bread crumps, or just enough to cover the casserole

Preheat the oven to 350 degrees F. Cook the pasta until just underdone. Drain, and set aside.

In a large skillet over medium heat, saute the onion, carrots, celery, and mushroom in water until softened, about 5 minutes.

Combine the vegetables and pasta in a deep 9 x 13-inch casserole dish.

In a medium saucepan over medium heat, add 1/2 cup of the vegetable broth and quickly whisk in the flour. Slowly whisk in the remaining broth. Add the parsley, thyme, paprika, and mushroom broth. Cook and continue to stir until thickend.

Pour the sauce over the noodle-veggie mixture, and bake, covered for 30 minutes. Then remove from the oven and sprinkle with panko. Return to over and bake, uncovered, for 10 more minutes. If the top is not browned, turn onto broil until so.