My mother asked me to use up some mushrooms and tomatoes she had around, so I decided to make a casserole. Why? I'm not sure. I don't know anything about casseroles.
I cut up a mirepoix plus some peppers and garlic and the mushrooms, basically just what vegetables we had.
I simmered them all down in a pan. Mushrooms love alcohol, so I looked for wine but there was none. I did find some Jim Beam, so I poured a little of that in. Let it all simmer down for a while.
Eventually I put some spices in there, too. A little turmeric and a tiny dash of cayenne. Maybe a little salt. I don't really remember. Do what smells right.
In another pot I made up a roux, and then I added a can of chick peas all mashed up, some vegetable broth, a little soy milk, some yogurt (if you were going vegan, I would recommend using vegan cream of mushroom soup instead - in fact, even if you're not). I stirred in pasta of about equal volume to my vegetables, and then the vegetables. I may have added a few more spices here. The last two things in the pot were a can of black beans and some chopped u fresh tomatoes.
Once it's mixed, pour it all in a casserole dish. I topped mine with raw sunflower seeds and wheat germ. Bake at 350 for twenty or so under foil, then defoil and toss back in at 425 for another ten or so. Done done done. It's a subtly flavored dish, but it has that creaminess you want in a casserole.
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