Chickpea & Pea Noodle Casserole
Servings 4
Ingredients
- 1 can chickpeas or 1 1/2 cups cooked chickpeas
- 2 1/4 cups cream of celery soup divided
- 8 ounces cooked fettuccine
- 12 ounces frozen peas
- 2 teaspoons seaweed/sesame seed blend* or 1 teaspoon dukes flakes or 1/2 teaspoon salt, divided
- crumbled potato chips
- pinch black pepper
Instructions
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Preheat the oven to 350° F
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Mix the chickpeas, 2 cups soup, cooked noodles, frozen peas, and 1 1/2 teaspoon seaweed/sesame seed blend together in a bowl.
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Pour the combined mixture into a lightly oiled or buttered 9x13 casserole dish. Drizzle the remaining 1/4 cup soup over the top.
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Crumble potato chips over the noodle mixture.
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Sprinkle the remaining seaweed/sesame seed blend over the top and add fresh ground black pepper.
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Bake for 30 minutes, until it bubbles
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Cool 10 mins before serving.
Recipe Notes
*I used Nori Fume Furikake Rice Seasoning. Simple Truth Organic Japanese Inspired Sesame Seaweed Blend works great, too.
