Yes, winter is finally here. Temperatures are below 30 degrees and Saturday, we had the first
snow storm (not counting October's). What better way to celebrate the season but with a
delicious, creamy and comforting baked macaroni dish!
Enjoy and stay warm!!
Serves 4 Ingredients 1 lb green beans 1 medium onion, sliced 1 teaspoon oil Coarse salt, to taste 1 can (10 3/4 oz) Cream of Mushroom Condensed Soup ( I used 98% fat free) 4 oz firm tofu 5 cloves roasted garlic ***(see note on step 5) 1/2 teaspoon onion powder 1 teaspoon lemon juice 1/2 chipotle pepper in adobo sauce (optional) Salt to taste 3 cups of macaroni, uncooked Parmesan Cheese
1-Preheat the oven to 375 degrees F.
2-Wash, trim the ends of the green beans and cut into bite size pieces.
3-In a medium bowl, toss together the sliced onion, green beans and the oil.
4-Spread them flat on a baking sheet and sprinkle with coarse salt.
5-***If you do not have roasted garlic, you can roast it with the green beans: Cut the end of a garlic bulb, exposing the tip of the raw cloves,
drizzle some oil on top and wrap it in aluminum foil. Place it on
the baking sheet with the green beans.
For pictures and more details about roasted garlic, you can visit Cravings
6-Roast for 20-25 minutes or until golden brown and tender.
(The garlic bulb might have to stay a bit longer, depending on the size.
Do not turn off the oven.
7- Meanwhile, bring a big pot of water to a boil, add salt and cook the
pasta according to the package directions.
8- In a food processor or blender, puree the tofu, cream of mushroom,
roasted garlic cloves, onion powder, lemon juice and chipotle pepper.
9- Add salt if necessary.
10-Mix in the roasted green beans, onion slices and pasta.
11- Grease a medium casserole dish ( I used a rectangular 4"x8" dish)
12-Pour the mixture into the dish and sprinkle with abundant Parmesan cheese.
13-Bake for 20 minutes or until the cheese is golden brown.