Casserole
1 lb. macaroni cooked to al dente
2 jars spaghetti sauce ≈20–24 ounces each jar
1 large can/jar sliced mushrooms ≈7 ounces with juice
1/4 cup nutritional yeast (instead of cheese)
My jar-spaghetti sauce is already on the too salty side, so I do not add salt.
I use a Pyrex 13x9 glass pan, no grease, no parchment paper.
Layer sauce, noodles, mushrooms, sauce, with cheese on top.
Bake uncovered 40 minutes at 325°
Remove pan from oven and cover with a cookie sheet to retain steam during the cooling. Aluminum foil is risky, and Saran Wrap will melt, so the cookie sheet works best. But if you are using a casserole dish that has its own cover, all the better; now is the time to put on the cover. Allow covered dish to set about a half hour before serving.
4 to 8 servings.
The whole pan is about 2050 calories when the sauce is oil-free and nutritional yeast is used instead of cheese.
