Simple casseroles are wonderful to throw together and enjoy for dinner.  Filled with simple pantry ingredients make them quick and easy and they can be frozen for an even quicker dinner later.  Casseroles have been on the menu for a quick family meal for generations.

With my food limitations I make some substitutions from the traditional but it doesn’t limit my love of easy casseroles.  In fact it increases my love of them.

While making cream of mushroom soup I also made cream of celery and cream of broccoli.  When making cream of soups I freeze single serving portions just for my casserole fun.  Flavor profiles are endless and easy meals are fantastic.

Enchilada Casserole Supreme

Enchiladas are filling and flavorful but require a time commitment.  This casserole keeps the flavors in half the time.

Prep time: 5 minutes                        Cook time: 45 minutes

Ingredients

• 1 package Gluten Free Noodles (I use Tinkyada Brown Rice Pasta)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 medium onion, chopped fine
• 2 peppers, chopped (I used one green and one red)
• 2 – 15 ounce cans black beans, drained and rinsed
• 1 – 15 ounce can diced tomatoes, drained
• 8 ounces enchilada sauce
• 2 teaspoons chili powder
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup nutritional yeast
• 1 1/2 cup cream of celery soup
• 1 – 8 ounce package Pepper Jack Daiya Cheese

Instructions

1. Cook pasta according to package instructions.  Drain and set aside.
2. Preheat oven to 350 degrees.  Spray 9×13 casserole dish with olive oil.  [I used two dishes of equivalent sizes to save one for later]
3. In large skillet heat oil on medium high heat.  Add the onion and pepper to the pan sautéing for 5 minutes.  Add the garlic and continue sautéing for an additional 5 minutes. 
4. Then add the black beans, canned tomatoes, spices and enchilada sauce.  Stir to mix and cook for 2 minutes. 
5. Add the cream of celery soup, nutritional yeast, and Daiya cheese.  Stir for 5 minutes until Daiya has melted. 
6. Combine enchilada mixture with the cooked noodles and add to casserole dish.  Bake for 30 minutes.