Creamy Pasta Casserole Food

CREAMY CHICKEN AND PASTA CASSEROLE

Steps:

• Cook pasta while browning chicken.
• Sauté vegetables, add garlic for the last minute.
• In large bowl mix all ingredients well and put in 9x13 casserole dish.
• Sprinkle remaining cheese and bread crumbs on top.
• Cover and bake 30 min at 400, uncover and broil until browned.

CREAMY PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. Melt cream cheese into the pasta. Stir pasta sauce, Italian seasoning, and red pepper flakes into the pasta mixture.
• Heat a skillet over medium heat. Break ground beef into small pieces and add to the skillet; cook and stir until some of the fat has rendered, 2 to 3 minutes. Add onion and garlic to the beef, continue cooking until the ground beef is completely browned, about 5 minutes more. Stir beef mixture into the pasta mixture.
• Pour pasta-and-beef mixture into a 3-quart casserole dish. Sprinkle mozzarella cheese over the dish.
• Bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.

CREAMY SKINNY PASTA CASSEROLE

Steps:

• Preheat oven to 400°. Cook pasta according to package directions for al dente. Drain, reserving 1/3 cup pasta water; return all to pot., Meanwhile, in a large skillet, cook and crumble chicken with onion, 1/2 teaspoon garlic powder and remaining seasonings over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes; bring to a boil. Add to pasta; toss to combine. Transfer to a 13x9-in. baking dish coated with cooking spray., Mix cream cheese, sour cream, 1/2 cup mozzarella cheese and remaining garlic powder. Drop mixture by tablespoonfuls over pasta. Sprinkle with remaining mozzarella cheese., Bake, uncovered, until cheese is melted, 8-10 minutes. If desired, sprinkle with parsley and pepper flakes.

CREAMY CHICKEN AND PASTA CASSEROLE

Steps:

• Heat oven to 350ºF.
• Cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium heat 3 min. or until crisp-tender. Add cream cheese, milk and garlic salt; cook on low heat 3 to 5 min. or until cream cheese is melted, stirring frequently.
• Add pasta, chicken and 1/4 cup Parmesan; spoon into 2-1/2-qt. baking dish.
• Bake 20 to 25 min. or until heated through. Sprinkle with remaining Parmesan.

CREAM OF MUSHROOM CASSEROLE

Steps:

• Bring a large pot of water to a boil for the egg noodles.
• Heat a medium sauce pot over medium heat. Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in a couple of tablespoons flour and cook 1 minute. Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream. Reduce heat to low and gently simmer. Season the sauce with nutmeg, salt and pepper.
• Heat a nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms. Cook the mushrooms 8 minutes, until tender. Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock. Reduce heat to medium low and let the liquid cook off.
• Preheat broiler to high.
• While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them. Drain noodles and return to hot pot. Add the sauce to the pot and toss noodles to coat in sauce.
• Lightly cover a flameproof casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at edges. Garnish with chives.

CREAMY HAM PASTA CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute the celery, pepper and onion in butter until tender. Stir in the soup, milk and salt. In a very large bowl, combine the soup mixture, ham and mushrooms. Drain pasta; add to soup mixture and toss to coat., Transfer to two greased 13x9-in. baking dishes. Top with cracker crumbs. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until golden brown., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until heated through.

CREAMY ITALIAN PASTA CASSEROLE

Steps:

• Mix MIRACLE WHIP, sour cream and dry dressing mix until well blended. Add pasta, vegetables and cheese; mix lightly.
• Spoon into 1-1/2-qt. microwaveable casserole dish.
• Microwave on HIGH 8 to 10 min. or until heated through, turning after 5 min.; stir. Sprinkle with the croutons.

CREAMY SPINACH PASTA CASSEROLE

Steps:

• Put a pan of water to boil, when boiled add salt or seasoning and about 2 tbsp oil then pasta. dont over cook. AL DENTE!
• At the same time (1) is on the fire. Put a saucepan on the fire, add about 3 tbsp olive oil, saute onions, garlic for 1 minute, do not brown! Add the dill, spinach, seasoning and mushrooms. Saute for about 4-5 minutes on medium heat. Just enough to cook through and evaporate any excess liquid from the spinach or mushrooms. Make sure it does not 'fry', just lightly cook/saute. Remove from heat and leave to cool.
• Drain pasta and pour into casserole dish, spread out at bottom of dish. The pasta should be about the height of half the dish.
• Top the pasta with the feta, evenly ditribute to make sure that each serving has some cheese. Then top with spinach mixture. Evenly distribute.
• Microwave the milk on the lowest heat for 2 minutes Check to see if its warm. The temperature we want the milk to be is heated but not Boiling.
• Preheat the oven to 165C/ 320°F.
• In a pot, melt the butter, do not burn, on low heat. Add the flour. Stir well, about 1 minute (during this time make sure the milk is heated enough or else blast it on high for 20 seconds). Add the heated milk to the pot, a quarter at a time. Each time mix well till it is as smooth as you can manage before adding more milk. About 30 seconds for each addition of milk - yes that quick. Add the nutmeg, salt, pepper and let it simmer on medium heat for another 2 minute while still stirring. This should leave you with quite a light, slightly watery white sauce (BECHAMEL) - which is what we want.
• Pour the white sauce evenly over the spinach. Use a chopstick or butterknife and just lightly poke through the dish and wiggle about to allow some of the white sauce to get to the bottom layer. About 12 spots around the dish if you need to know. Sprinkle the grated cheese evenly over the top.
• Put the casserole dish into the preheated oven. Middle of the oven or so, not to high, dont want the cheese to start to brown before the time is up. If your oven tends to burn the top move the dish lower. Anyway as each oven is different the top of the dish should start to puff up at about 40 mins into cook time. If its not starting to brown at all at this time just increase temp to 175C/350F for the last 15-20mins. Top should be slightly browned all over.
• 10. Remove and leave to cool. Never serve immediately. Best served about 30-45 mins after removing from oven. Believe me, it will still be more than warm.