Mac, Veggie and Cheese Casserole for #SundaySupper

Mac, Veggie and Cheese Casserole for #SundaySupper.

Please don't follow this Mac, Veggie 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!

Leek tops can be sauteed and added to casseroles. Cooking Chat recipe for #SundaySupper.

I had this 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. Use it 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 the into the saute too. OK, I think you get the idea here...

Mac, Veggie and Cheese Casserole uses leek tops with red cabbage for nice color. Tasty for a Budget Friendly #SundaySupper!
2 tbsp extra virgin olive oil
1/2 small onion, chopped
4 garlic cloves, minced
3 leek tops, thinly sliced
1/2 cup yellow bell pepper, chopped
1 1/2 cups red cabbage, chopped into thin slices
1/4 cup chicken broth
1 cup cheddar, divided
1/3 cup feta cheese
10 ozs elbow macaroni or other short shape
1/2 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

Preheat oven to 400.

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.

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.

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.

Drain the pasta when done, and toss with the remaining tablespoon of olive oil.  Combine the veggie mixture with the pasta, then add 1/2 cup of the cheddar plus the feta.

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.

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!

Mac, Veggie and Cheese Casserole for #SundaySupper

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.
Mac, Veggie and Cheese Casserole for a Budget Friendly #SundaySupper.


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

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