“My daughter-in-law makes a favorite of our family called Macaroni Casserole.”– Lorelie Linton

Ranele’s Macaroni Casserole

1 /3 C Vegetable Oil
2 1/2 C. Vegeburger*
8 oz Elbow macaroni
1/2 C. finely chopped onion
1/2 C finely diced celery
3 T Flour
1/2 t. Salt
2 C. Milk

Slowly cook the Vegeburger in the oil until llighly browned. Meanwhile, cook the macaroni in 3 qts salted boiling water for 8 mins. If it gets done before you are ready to use it, stir some oil in to keep it from sticking. Removed the browned Vegeburger from skillet and set aside. Saute onion and celery in 4 T Vegetable oil. Stir in flour and salt. Slowly add the milk and stir until well blended. Cook over medium heat stirring constantly until thick. Stir in the drained macaroni and half the browned vegeburger. Turn into greased 1 qt casserole and top with the remaining browned vegeburger. This could also be topped with buttered bread crumbs. Bake at 400 degrees for 25 mins. Serves 6 and is a definite favorite.

–Submitted by Lorelie Linton

*Roberta’s note: Vegeburger is a canned meatless product sold by Loma Linda. It can be found in health food stores or online. There is also another meatless burger on the market called Morning Star Farms Recipe Burger Crumbles. It is frozen and is more readily available in the frozen section of most grocery stores. I use it with great success in most recipes calling for meatless burger.

Leave a Reply

Your email address will not be published. Required fields are marked *