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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Cooking tonight after coming back from a long trip, I threw together what I had to Make a casserole. Broccoli or carrots could probably be substituted for the other veggies. Ingredients:
8 ounces pasta (ziti, penne, macaroni , shells or spiral) |
olive oil or vegetable oil |
water |
1 (12 ounce) can canned corn niblets, drained |
1 (12 ounce) can canned peas, drained |
4 tablespoons butter |
3 tablespoons flour |
2 slices white american cheese (kraft singles) |
1/2 teaspoon garlic salt |
1/4 teaspoon lemon pepper (optional) |
1/4 teaspoon mustard |
1/2 cup shredded cheese, blend divided |
1/2 cup breadcrumbs, mixed with |
1/3 cup parmesan cheese |
paprika |
Directions:
1. In a large pot, bring water and a little olive oil to boil. Add Pasta, cook until pasta is tender. Drain and reserve 1/2-3/4 cup liquid.
2. Combine pasta with drained corn and peas. Set Aside.
3. Over low heat in a small saucepan, melt butter, slowly whisking in flour.
4. Add cheese and stir til melted.
5. Add Seasonings (except Paprika).
6. Slowly stir in reserved water from pasta til a cream like consistency is reached.
7. Remove from heat. Toss with pasta/ veggie mixture.
8. Let cool about 5 minutes, then toss with 1/4 cup shredded cheese.
9. Pour into a 9x13-inch casserole or glass baking dish.
10. Sprinkle remaining cheese over, followed by breadcrumb/parmesan mixture, and a little paprika.
11. Bake covered for 18 minutes.
12. Uncover and let bake another 5 minutes.
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