Bean Tomato Macaroni Cheese Casserole
This casserole can be made using regular or gluten-free macaroni and bread crumbs.
Makes 6 servings can be cut down for a smaller casserole. Or maybe frozen.
1 tsp. Cooking oil either olive, avocado, or coconut
1 med. Onion finely chopped
1 stock chopped celery
1 1/2 C. Cooked Beans of choice
1 C. Elbow Macaroni
1 C. Diced Cheddar Cheese – small dice or shredded
2 C. Chopped Tomatoes fresh or canned
1 C. Water
1/4 tsp. Black Pepper
1/4 tsp. Oregano
1/4 tsp. Thyme
1/4 tsp. Savoury
1/4 tsp. Sage
1/2 C. dried bread crumbs
1/4 C Parmesan Cheese
Cook celery and onion in oil for about 4 min.
Mix bread crumbs and parmesan Cheese in a bowl.
When celery and onions are cooked add to 8 Cup or 4L. Casserole dish which has been sprayed with a nonstick cooking spray. Add in the remaining ingredients. Mix well.
Bake in 350 degrees F. Oven or 180 degrees C. For about 35 min.
Sprinkle breadcrumbs and parmesan mixture over the top continue to bake for another 10 min or until breadcrumbs are toasted.