Queso Blanco Casserole
Queso Blanco Casserole is a hearty all in one baked dish, loaded with creamy vegan Queso Blanco sauce, spicy seitan sausage and a homemade salsa loaded with fresh garden veggies. Queso Blanco Casserole has just the right amount of spice, zest and cheesy goodness to make this more than just another mac n cheese casserole, this is a meal.
Prep Time: 35 Completion Time: 35 Serving Size: 8
2 T olive oil
2 links Hot Italian Vegan Sausage
2 Roma tomatoes, seeded & diced
2 cloves garlic, minced
1 stalk celery, diced
1 green onion, diced,
1 jalapeño pepper, seeded & diced
1 lime, juiced
1 T olive oil
1 T cilantro
1/2 yellow onion, diced
1/2 bell pepper, diced
salt and ground pepper to taste
3 cups rigatoni pasta, cooked
2 cups Queso Blanco
5 mushrooms, sliced
Preheat oven to 425 degrees F
In a skillet, heat oil and brown sausages on both sides over medium heat and set aside.
Prepare pasta, drain and set aside.
Make the salsa by dicing up the tomatoes, disposing of the seeds and placing the tomato pieces in a medium bowl. Add garlic, diced celery, green onion, jalapenos, lime juice, oil, cilantro, yellow onion, bell pepper, salt, ground pepper and mix until well combined. Set aside and let marinade.
Slice the mushrooms and set aside.
Now begin to layer a baking dish. Start by coating the bottom with a layer of sauce, then use half of the pasta to make the next layer. Now arrange the sausage pieces in rows toped with a layer of sliced mushrooms. Spread the salsa evenly over the mushrooms, saving some for the top. Add the rest of the pasta and cover with the rest of the Queso Blanco sauce. Top with the remaining salsa, cover and bake for 35 or until hot and bubbly.
Garnish with Eureka's Shake Cheeze and serve with homemade flat bread!