Cheese, Pasta, and Bean Casserole |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I put this together in an attempt to make some quasi-healthy with the little left in my pantry and fridge. I've tweaked the recipe after tasting my original version. I haven't tried it with the adjustments, so it might need to be played with a little. Ingredients:
3 1/2 cups whole wheat pasta (uncooked) |
3 tablespoons butter |
2 cups extra-sharp cheddar cheese, grated |
2 teaspoons italian seasoning mix |
1 (19 ounce) can 7 bean mix, drained & rinsed |
1 large tomato, diced |
1 (10 ounce) can evaporated milk |
1/2 cup sour cream |
2 eggs |
2 garlic cloves, mashed |
1/3 cup parmesan cheese |
1/4 cup wheat germ or 1/4 cup breadcrumbs |
1/4 teaspoon paprika |
Directions:
1. In large enamelled cast-iron French oven, bring water to a boil.
2. Cook pasta as directed, drain.
3. Return to pot and add butter.
4. Mix cheddar cheese with bread seasoning.
5. Add 1 1/3 cups of cheese/seasoning mix to beans.
6. Toss with pasta & tomatoes in the pot.
7. Beat eggs with sour cream, evaporated milk, and garlic.
8. Pour over pasta & cheese.
9. Combine remaining 2/3 cup of cheddar with Parmesan and wheat germ.
10. Spread out evenly over the surface.
11. Sprinkle paprika on top.
12. Bake for 20 minutes, covered, at 350°F.
13. Uncover and return to oven for 10 minutes.
14. If top layer is not crunchy, set on broil until golden.
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