I love dinners that I can put together when I’m not busy, and then just pop in the oven the nights we ARE busy. Here’s an easy casserole dish that is customizable and can be made 1-2 days ahead, or frozen for longer storage.
In a big casserole dish, preferably with a lid, mix the following, keeping in mind quantities that I list are for a large family:
1 – 12 oz bag (or a couple cups of loose) pasta, your choice. We like the spirals but you could use bow ties, macaroni, etc. (I put them in dry if I’m making ahead; if you are doing this to cook now you should boil the noodles.)
Meat of choice: chopped chicken, turkey, ham, or tuna. Great way to use up leftover meat! Eyeball the quantities according to your personal preference. Start with a cup or so.
1-2 cups (chopped) veggies of choice. Suggestions: celery, carrots, onion, peas, corn, mushrooms, green beans, peppers, etc.
2 cloves garlic, minced or sliced
1 can cream of chicken soup
1 can cream of celery (or mushroom) soup
1-2 cans (from the soup) of milk: if noodles are dry you will need more, if noodles are cooked you need less.
1/2 to 1 tsp cayenne pepper
1 tsp cumin
1 tsp poultry seasoning
1 tsp black pepper
Wrap and store in fridge for 1-2 days, or freeze for longer storage (if frozen, be sure to thaw before baking)
Bake at 350 for 1 hour, keeping an eye on the moisture content (add water if the noodles are too dry). Feel free to put bread crumbs, crushed potato chips, or shredded cheese on top during the last twenty minutes of bake time.