Ingredients:
3 cups fusilli, cooked
1/4 cup butter
1 cup onions, chopped
4 cloves garlic, minced
1 1/2 cups carrots, diced
1 cup celery, chopped
2 cups small mushrooms, quartered
2 cups zucchini, cubed
1 large sweet red peppers, diced
1/4 cup flour
2 teaspoons dry mustard
2 teaspoons thyme
salt and pepper
2 cups milk
1 1/2 cups vegetable stock
1 (19 ounce) cans chickpeas, drained
2 cups cheddar cheese, shredded
1 1/2 cups soft breadcrumbs
1/2 cup fresh parsley, chopped
Directions:
In a large saucepan melt the butter and add onions, garlic, carrots& celery.
cook for 5 minutes.
Add mushrooms, zucchini& red pepper, cook 5 minutes.
Stir in the flour, mustard, thyme salt& Pepper.
Cook for 2 minutes stirring.
Gradually stir in the milk and stock.
Bring to a simmer, stirring until thickened about 5 minutes.
Add Chick peas and fusilli, adjust seasoning.
Put in a 13×9 oven proof dish.
You may now freeze the casserole covered well with foil, thaw before baking and add 10 min to baking time or you can refrigerate it and cook it tomorrow or continue to bake it.
Toss together the cheese, bread crumbs and parsley.
Put on top of casserole.
Bake 375F degrees oven for 45 minutes until it is crusty and bubbling.
Servings: 8
Time preparation: 20 min.
Time total: 82 min.