Mixed Vegetable and Bean Casserole

Casseroles are so easy and filling, and can be made with just about anything you have on hand.

Here's what I used today:

1 tbsp safflower oil

1 organic onion, chopped

1 large clove organic garlic, minced

3 stalks organic celery, sliced fine

3 organic carrots, peeled and sliced

1/2 C water

1 tsp miso

1 C mixed chopped and frozen veggies

1-4 C tomato sauce ( I used Italian)

1 can mixed beans, rinsed and drained

1 lb boiled and peeled potatoes

1 tbsp Earth Balance Margarine

1/8 C Nutritional Yeast

Drizzle of Silk coffee creamer for texture

Bread Crumbs, optional

Preheat oven to 350F.  Saute onions, garlic, celery and garlic in oil.  After 5 minutes, add water and miso (mix in advance).  Add frozen veggies, beans and tomato sauce. Bring to a boil and simmer for 10-15 minutes.  Strain off most of the liquid and transfer to a casserole dish.  In a mixing bowl, combine potatoes and margarine and mash until smooth, adding nutritional yeast 1 tbsp at a time.  Add Silk as required to achieve a creamy texture.  Spread mashed potatoes over bean mixture and top with bread crumbs, if desired.  Bake for 1 hour, or until potatoes are golden in colour.