Veggie Casserole

Not a vegan casserole, mind you. A few things out of kilter for that, like using real cheese instead of the soy imitation. Not because I prefer real cheese, but because Soysation is freakin' expensive.



I started by sautéeing one and a half onions, two tablespoons minced garlic, a tablespoon of red pepper and about a tablespoon of fresh ground black pepper in a couple tablespoons of olive oil.



Then I added about one and a half green bell peppers and 4 ounces or so of sliced mushrooms. Half a pound of defrosted frozen broccoli, a can of 98% fat free cream of mushroom and two cups of organic chicken broth.




What else? Let's see, 10 oz shredded Colby-Jack, and maybe half a cup of Velveeta when it seemed too liquidy, 12 oz of 'ground meatless,' and a pound bag of whole-wheat cholesterol-free egg noodles and a tablespoon or so of Worcheshire sauce.



Baked it all at 375º for 45 minutes.