Vegetarian Chik'n Almond Casserole

Vegetarian Chik'n Almond Casserole is a tasty dish for family dinners or potlucks. Throw in a salad and a dinner roll and you've got dinner ready.

Here's another casserole that's great for family dinners or potlucks. We enjoyed it very much. If there's a crowd it's easy to double the recipe and bring it in a large dish. Most of the ingredients will be found in your cupboards or fridge which works for me. 

If you don't want to use the canned mushroom soup substitute it with a well seasoned thick white sauce and a few extra cooked mushroom. 

Printable recipe at end of post.

Chik'n Almond Casserole

• 1 cup finely chopped celery
• 1 small onion finely chopped
• 1 cup chopped mushrooms (canned are fine if that is what you have)
• 1 tablespoon oil
• 1 can cream of mushroom soup
• ¾ cup mayonnaise
• 2 cups cooked rice
• 1 teaspoon salt, or to taste (I use less)
• ¼ teaspoon black pepper, or to taste
• 1 teaspoon lemon juice
• 2 cups cooked and cut up vegetarian "chicken" product such as soya chunks, soy curls, burgers or nuggets

       Topping

• ½ cup crushed corn flakes
• ½ cup sliced or slivered almonds
• ¼ cup melted margarine or butter

How to make it:

Grease a 2 litre/quart baking dish. Preheat oven to 350 degrees.

Sauté the onions, celery and mushroom in the oil until just beginning to soften. Lay aside. 

In a large bowl mix mayonnaise and mushroom soup together. Add the remaining ingredients including the sautéed vegetables. Do not mix in the topping ingredients. Put the mixture into the prepared baking dish.

Combine crushed corn flakes, sliced almonds and melted butter together. Spread evenly on top of casserole. Cook for 40 to 50 minutes until heated through. 

Makes 6-8 servings.

This can be assembled ahead of time without the topping and refrigerated. Before cooking add the topping. You may need to add a few minutes to the cooking time if it comes cold from the refrigerator.

Serve with a big garden/green salad and fresh rolls or bread.

Sauté the onions, celery and mushroom in the oil until just beginning to soften. Lay aside. 

In a large bowl mix mayonnaise and mushroom soup together. 

Add the remaining ingredients including the sautéed vegetables. I used soya chunks for the chik'n. Do not mix in the topping ingredients. 

Don't forget the seasonings. I almost forgot the pepper.

Put the mixture into the prepared baking dish.

Combine ½ cup crushed corn flakes, ½ cup sliced almonds and ¼ cup melted butter. Evenly spread on top of casserole. 

Cook for 40 to 50 minutes until heated through. 

Vegetarian Chik'n Almond Casserole makes a tasty meal!

To print click on arrow upper right side.⇩