Chickpea & Pea Noodle Casserole
- 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
Preheat the oven to 350° F
Blend the chickpeas, 2 cups soup, cooked noodles, frozen peas, and 1 1/2 teaspoon seaweed/sesame seed mix alongside one another in a bowl.
Pour the blended mixture into a frivolously oiled or buttered 9×13 casserole dish. Drizzle the remaining 1/4 cup soup over the prime.
Crumble potato chips about the noodle combination.
Sprinkle the remaining seaweed/sesame seed blend around the top and insert new ground black pepper.
Bake for 30 minutes, until it bubbles
Cool 10 mins prior to serving.