What could be better than veggies topped with parmesan cheese in this recipe for Gluten Free Parmesan Crusted Veggie Casserole…and ready in about 30 minutes, a perfect weeknight meal.
Gluten Free Parmesan Crusted Veggie Casserole
Yields 8-12 servings
1 Box Gluten Free Noodles (I use Ancient Harvest Quinoa Organic Gluten Free Pasta)
1 bunch broccoli, chopped
1 pound frozen artichokes, thawed and chopped
1/2 of medium eggplant, cubed
2 teaspoons Herbs de Provence
1/4 teaspoon crushed red pepper flakes
Black pepper and Salt
1 cup of Veganaise (or mayonnaise)
2 tablespoons butter
1/3 cup Gluten Free bread crumbs (I use Glutino brand bread crumbs)
2/3 cup grated Parmesan, divided
Preheat oven to 350°F.
Prepare pasta according to package directions. Once cooked, drain and put into large bowl.
To bowl add broccoli, artichokes, eggplant, Herbs de Provence, red pepper flakes, salt and pepper. Mix in Veganaise (Note: if you don’t plan on eating the entire casserole in one sitting, you may want to add a bit more Veganaise to prevent the noodles from drying out.)
Transfer mixture to lightly greased 9 x 13 inch baking dish
Melt the butter in the small skillet. In a small bowl mix the melted butter with the bread crumbs. Stir in the 1/3 cup of Parmesan Cheese.
Spread bread crumb mixture evenly over casserole dish. Sprinkle remaining cheese.
Bake until cheese is melted, about 20 minutes. Put under broiler until cheese is golden brown, about 2-4 minutes.