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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Two-Minute, 24-Hour Casserole Recipe

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This recipe for Two-Minute, 24-Hour Casserole is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 350º. 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:
6-8
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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