Tomato Chickpea Casserole |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Ingredients
o 4 cups cooked elbow macaroni ( about 2 cups uncooked)
o 2 cups canned chick-peas, drained
o 1 (28 ounce) cans diced tomatoes or 1 (28 ounce) cans chopped tomatoes, drained
o 1/4 cup flour
o 1/4 cup skim milk
o 3/4 teaspoon salt
o 1/4 teaspoon dried basil
o 1/4 cup dried breadcrumbs
o 1/2 cup mozzarella cheese
o 1 tablespoon olive oil
Directions
1. Spray a casserole dish with nonstick spray.
2. In a large bowl, combine pasta, chickpeas, and tomatoes.
3. Stir in flour, milk, salt, and basil.
4. Transfer to dish and spread evenly.
5. Combine remaining ingredients in a small bowl and sprinkle on top of casserole.
6. Bake, covered at 375° for 30 minutes.
7. Uncover and bake for 10-15 minutes until the top is browned and crunchy.
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