Corner Store Casserole
Ingredients
- For the Casserole ⓘ
- 1 pound box penne or similar pasta ⓘ
- 2 tablespoons butter (or oil) ⓘ
- 6 slices fresh onion from the deli counter, cut into 1/4 inch pieces ⓘ
- 8 cloves garlic, minced (or 1 teaspoon garlic powder) ⓘ
- 1/2 cup milk ⓘ
- 10 thick slices cheddar cheese from the deli counter, cut into 1-inch pieces ⓘ
- 1 cup grated parmesan cheese ⓘ
- 2 14.5-ounce cans diced tomatoes ⓘ
- Cayenne pepper ⓘ
- Crushed red pepper ⓘ
- Salt and pepper ⓘ
- For the topping ⓘ
Instructions
- Preheat the oven to 350°F and butter or grease a 9- x 13-inch baking dish.
- In a medium or large pot of salted, boiling water, cook the pasta to just under al dente. Drain well and transfer it to the baking dish.
- Melt the butter (or warm the oil) over low heat in the bottom of the same pot, then add the onions. When the onions become translucent, add the garlic and let it cook for 2-3 minutes, stirring occasionally. Season with salt, pepper, crushed red pepper and cayenne pepper.
- Add the milk, then slowly begin adding the cheddar cheese, stirring as you go. When all of the cheddar is melted, add the parmesan and stir (the sauce will get a little weird at this point, but don't worry, it will all melt beautifully in the oven).
- Add the tomatoes with their juices and mix well. Salt and pepper to taste, add more crushed red pepper and cayenne pepper if you'd like, then evenly pour the sauce over the pasta. Transfer to the oven and bake, uncovered for 25 minutes.
- Meanwhile, prepare the topping by mixing the melted butter (or oil) with the breadcrumbs, parmesan and a pinch of salt and pepper in a small bowl.
- After the casserole has cooked for 25 minutes, take it out of the oven just long enough to sprinkle the seasoned bread crumbs over the top. Return it to the oven for another 15 minutes or until the breadcrumbs begin to brown. Remove the casserole from the oven and let it sit for at least 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
1113
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).