Thursday, April 16, 2015

Bean and Broccoli Pasta Casserole

Every now and then it's fun to throw together ingredients and see how it turns out. This is one of those instances where I threw a bunch of "safe" ingredients together. There was really no way to screw this combination up. It's a simple, hearty casserole. It easily becomes vegetarian by leaving out the beef. It's flexible, too. There's nothing stopping you from swapping chicken in for the beef and adding in some hot sauce for a Buffalo style casserole. Anyways, we liked it and that's all that counts.

Bean and Broccoli Pasta Casserole
  • 1 lb. mostaccioli
  • 1 lb. frozen broccoli, defrosted
  • 1 - 15.5 ounce can white (cannellini) beans, drained and rinsed
  • 1 - 10.5 ounce can cream of mushroom soup
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon red pepper flakes
  • 2 cups pasta sauce 
  • 1 cup ground beef, cooked and drained (optional)
  1. Cook pasta according to directions, then drain.
  2. Combine all other items besides the reserved cheese with the pasta and mix. Spread evenly in a baking dish. Top with reserved cheese.
  3. 375F for 30 minutes or until cheese on top is golden brown and bubbling.
Good times!

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