Cheezy Chikin Casserole

As soon as the weather hits below 90 degrees, it's time for comfort food. Growing up, my mom used to make casseroles. I absolutely LOVED them. I still make them. They are so easy to throw together and they make enough to heat up for practically the rest of the week. Another nice thing about casseroles is that you don't really need a recipe. You just throw a bunch of stuff together and then bake it. So easy.

Here's a picture right out of the oven:


Here's a close up, inside shot:


Here's what's in it:
1 pound prepared pasta (penne in this case)
about 1/2 cup Daiya Cheddar Style Shreds
about 1/2 cup Daiya Italian Style Shreds
about 1/4 cup Earth Balance
about 1/3 cup Tofutti Better than Sour Cream
about 1/4 cup Tofutti Better than Cream Cheese
about 2 cups Soy Curls reconstituted in about 2 cups water with "chicken flavored" broth powder
about 2 cups frozen peas and carrots
about 1/3 cup panko style bread crumbs sprinkled on the top

Here's what I did:
Boiled the pasta in salted water. Drained it and retrned it to the pot. Added the Daiya, EB, Sour Cream and Cream Cheese. Mixed it all up until it was creamy. Stirred in the peas, carrots, reconstituted Soy Curls along with the remaining broth. Transferred it all to an oven safe casserole dish, and sprinkled on the panko.

Baked, uncovered, at 350 degrees F for about 20 minutes, then I cranked up the heat to 500 for about 10 minutes to brown the top.