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Two-Minute, 24-Hour Casserole Recipe

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This recipe for Two-Minute, 24-Hour Casserole, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margit Daley
Added: Saturday, November 10, 2007


7 1/2 c. fat-free Italian herb pasta sauce
1 lb. uncooked penne
1 8-oz pkg. pre-sliced mushrooms (optional)
1 8-oz block 1/3-less-fat cream cheese, softened
1/2 c. low-fat sour cream
Cooking spray
1 c. preshredded part-skim mozzarella cheese

Combine pasta sauce, penne and mushrooms in a large
bowl; stir until blended. ( Add salt & pepper, if too bland.)

Beat the cream cheese and sour cream with a mixer at low
speed until smooth.

Spread 1/2 of pasta mixture in bottom of 3-quart casserole
coated with cooking spray; spread the cream cheese evenly
over the pasta mixture. Top with remaining pasta mixture;
sprinkle cheese over top.

Cover and refrigerate 24 hours.

Preheat oven to 350. Bake, COVERED, for 50 minutes (60,
if casserole has not been brought up to room temp in
advance). Uncover and bake an additional 10 minutes, or
until cheese is browned.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is such an easy one to prepare the same night you're preparing dinner, and it certainly makes life easy the next night!




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