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| Meatless never tasted so good! |
What makes this recipe so delicious is the creamy cheese sauce accented with oregano, chili powder and ground cumin to coax maximum flavor when uniting with the garbanzo beans, mushrooms and elbow macaroni.
Though you can buy canned beans to use in your recipes, I buy them in dry form and soak before cooking. This is much cheaper than the price of those cans. However, if you want to save time, then using the cans may be a better option.
I hope that you try this casserole because it one of my best meatless recipes to date!
Cheesy Garbanzo Bean and Mushroom Casserole
1 small onion, finely chopped
1 8-oz. package of fresh mushrooms, cleaned and chopped
3 tablespoons of corn, canola or olive oil
1-1/2 cups of cooked or canned garbanzo beans
1 (10.5 oz.) can cream of mushroom soup
½ cups of milk
1/4 teaspoon of ground cumin powder
1/4 teaspoon of dried oregano
½ teaspoons of black pepper
1/4 teaspoon of chili powder
1-1/2 cups of sharp cheddar cheese, grated
2 cups of dried elbow macaroni
Brown chopped onions in the oil until golden brown.
Add the chopped mushrooms to the onions next and continue frying.
Then add the cooked or canned beans, mushroom soup and milk, spices and cook on the stove top to heat through.
Stir in cheese to the mixture and the cooked elbow macaroni.
ENJOY!
