Ingredients
Units
Scale
- 8 oz. gluten free spaghetti noodles
- 1 recipe of vegan and gluten free cream of celery (https://ourplantbasedfamily.com/vegan-and-gluten-free-cream-of-celery-condensed-soup/)
- 1 cup diced & mixed onions, celery, and peppers (found in frozen section )
- 2 tbsp vegan butter
- 10 oz can of Rotel (drained)
- 4 oz can of diced green chilis (drained)
- 8 oz. Vegan cheddar shreds
- 1 cup non-dairy milk (unsweetened) (almond, soy, cashew, etc. )
Instructions
- Begin by preheating your oven to 350 F
- Prepare your vegan and gluten free cream of celery as linked above and set aside.
- Boil spaghetti noodles according to package directions.
- In a large pot, saute butter and seasoning blend (diced onions, celery, and peppers). Cook until softened, typically about 2-3 minutes.
- Add in your cream of celery, drained can of Rotel, drained can of green chilis, and vegan cheddar shreds and stir.
Continue to simmer, stirring often, until vegan cheese is mostly melted. - Pour in your cooked spaghetti noodles and stir to coat.
- Spray a 9×12 casserole dish with nonstick spray.
Pour in your mixture and sprinkle with additional vegan cheese if you wish. - Bake for 15-20 minutes or until top is bubbly and cheese is melty.
Top with chopped parsley for garnish and allow to cool. - Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course