This casserole is non-dairy and plant based (vegan) but it has a velvety creamy texture so you can’t hardly believe that there is no dairy in this casserole. I threw this dish together without a recipe but since a few people asked me for the recipe I have wrote it out below with as many instructions as I think explains it. If you have questions please feel free to contact me.
2 cups dry elbow macaroni
1 can pureed pumpkin 15 oz can (no seasonings – pure 100% pumpkin)
3/4 cup coconut milk (unsweetened regular coconut milk – I buy this at the grocery store, it’s usually in the Asian food section)
1/2 cup nutritional yeast ( not all stores have nutritional yeast – I buy mine from the bulk bin at my food cooperative in Pensacola FL – Everman )
1/4 cup of my own homemade green pea – spinach – walnut – olive oil pesto ( I make this pesto in large batches and freeze into pre-measured portions. To make, use equal parts of fresh spinach, green peas ( I thaw frozen green peas and use them raw once thawed) and walnuts pieces, drizzle olive oil in food processor pulse until pesto consistency. Season with kosher salt if desired.
1/8 cup of my own homemade cilantro pesto. ( I make this pesto in large batches and freeze into pre-measured portions. To make, use fresh cilantro and walnuts pieces, drizzle olive oil in food processor pulse until pesto consistency. I use about 1/2 the amount of walnuts to cilantro – such as 2 cups fresh cilantro rough chop and 1 cup walnut pieces. Season with kosher salt if desired.
1 to 2 cans french fried onion rings – enough for ample layer on top of casserole.
Cook elbow macaroni – 2 cups dry elbow macaroni in about 6 cups salted boiling water, drain but reserve at least 1 cup of pasta water.
In large bowl add the cooked drained macaroni, add pumpkin, coconut milk and nutritional yeast, stir well, add the pestos, stir well, season to taste – I like Old Bay Seasoning.
If the mixture is too thick add a little pasta water and stir until a creamy consistency.
Oil casserole dish or black iron skillet, and scrape out the macaroni mixture, level off top and add the french friend onion rings, cover and bake in hot oven for about 30 minutes covered, then about 10 to 15 minutes uncovered to crisp topping.
I made small roasting pan plus three individual size black iron skillets from this recipe.