Special Macaroni Casserole

It’s handy to have some food in the freezer for days you don’t have time to cook or if you don’t have any leftovers to take with you to work. Today we made loads of macaroni casserole so we could have it for dinner and have leftovers to freeze.

Two Macaroni Casseroles

400g macaroni
3 big carrots
2 medium/small onions
1 celery stalk
1 can white beans in tomato sauce
salt, pepper, oregano
vegetable broth
half bell pepper
3 dl green beans cut in shorter pieces
2 garlic cloves
5 dl coconut milk
scant 1 tsp ground cumin
1 tsp garam masala
pinch of cayenne
1 tsp lovage

Cook the macaroni according to instructions on the package. Peel and coarsely grate the carrots. Peel and chop the onions. Take two oven proof dishes and divide macaroni, carrots and onions in them. If one is bigger than the other, put 2/3 to it and 1/3 to the other (like we did). Slice the celery stalk and put it and white beans to one dish. Sprinkle salt, pepper and oregano on top and pour enough vegetable broth to barely cover other ingredients. Dice bell pepper and mince the garlic cloves. Put them and green beans to the other dish. Combine coconut, cumin, garam masala, cayenne, lovage and some salt in a bowl and mix them with macaroni mix. Cover both dishes with lid or aluminium foil and bake in 200 Celsius degrees for 45-60 minutes. Remove lid/foil from the first dish after 20-30 minutes and from coconutty dish 5-10 minutes before it’s done.

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One comment on “Special Macaroni Casserole

  1. Jojo says:

    Oh yum, I love anything involving pasta & a casserole dish!

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