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Nut-Loaf Casserole

We used Vibrant LifeNut-Loaf, a vegetarian meat substitutethat has a mild ‘peanuty’ taste and a smooth texture, in this delicious dish. You may substitute Cedar Lake Nuti-Loafif desired. This is a light, low calorie casserole that is loaded with vegetables.Nut-Loaf Casserole

Serves 4.


  • 2 c dry small shell pasta or small macaroni
  • 9 1/2 oz Vibrant Life Nut-Loaf (half a 19 oz can), finely diced
  • 2 c green onion, finely chopped
  • 2 c celery, finely chopped
  • 2 c green chard or fresh spinach, chopped
  • 1 Tbsp fresh basil, minced
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 2 c condensed cream of mushroom soup (about 1 1/2 cans)
  • 2 Tbsp wheat germ


  1. Cook pasta according to package directions; drain well.
  2. Preheat oven to 350 degrees F and butter a 6 cup casserole dish.
  3. In a large bowl, mix the pasta, Nut-Loaf, green onion, celery, chard, basil, salt, and pepper. Add the cream of mushroom soup and blend well.
  4. Pour the mixture into the prepared casserole dish and sprinkle with wheat germ. Bake 30 minutes, or until bubbling around the edges.
  5. Serve hot with a salad.

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