As promised, here is a very tasty casserole-type dish recipe sent in by one of my Galley Peeps, Olivia. It uses one can of commercial condensed soup or why not try my homemade version (GALLEY CREAM OF ‘WHATEVER’ SOUP ). One bowl and a baking dish is all you need and what makes it super easy is no boiling the pasta ahead of time. You put the prepared casserole to bed in the refrigerator today and tomorrow you bake it for dinner. I made only a slight modification to the original by using Greek yogurt instead of sour cream.
Olivia’s recipe uses leftover cooked chicken but wouldn’t it be great…and even easier… with a can of tuna? Add veggies to make it a complete meal (as you notice, I added some frozen green peas in this one) or leave out the animal protein and veggie it up with chunks of broccoli, or cauliflower, or both. Peas or corn. Chopped sweet pepper. Or, if omitting the meat why not try stirring in a can of chick peas or black beans?
The tarragon and sage go especially well with the chicken but feel free to switch up the seasonings. Dill and some grated lemon rind with tuna. Cumin and chili powder goes well with chick peas and black beans. Thyme and oregano with a veggie version. Swap cheddar for swiss or gouda, havarti or pepper jack. So very versatile isn’t it?
It freezes very well. Prepare it then stash away for future use (3-4 months maximum). Thaw in the refrigerator and bake. The recipe can be doubled successfully for more servings but take note you Omnia users, you can fit just the 4 serving amount as written below in your stove top oven. For conventional oven users cook in a 9”x13” baking pan or two smaller pans if doubling.
Thanks a bunch Olivia for this very timely recipe. Super easy to throw together and yet another dish to make use of my GALLEY CREAM OF ‘WHATEVER’ SOUP.
Drop back soon as I’m working on some more Galley Basics to prepare now and set aside for future use. See what this isolation has done to me – turning into a very practical…and somewhat organized…Galley Kat?
Olivia’s Make Ahead Pasta Bake
- 6”x9” baking pan for conventional oven users
- Omnia stove top oven (for the ovenless)
- One large mixing bowl
- 1 can condensed cream of celery soup
- 1 cup milk
- 1/2 cup Greek yogurt
- 1/2 cup chopped onion
- 1 cup cooked chicken chopped
- 1 cup green peas (optional) frozen peas hold up best
- 1/2 cup sharp cheddar shredded
- 1/2 tsp sage
- 1/2 tsp tarragon
- salt and pepper to taste
- 1 cup uncooked pasta I used rotini but macaroni or penne work well too.
- 1/2 cup panko bread crumbs
- 2 tbsp butter melted
- In a large mixing bowl, combine condensed soup, milk, yogurt, onion, cheese and seasoning.
- Stir in pasta then spoon into prepared baking pan.
- Cover and refrigerate overnight or it can be frozen for 3-4 months. If freezing, thaw in advance in the refrigerator before baking
For conventional oven users
- When ready to bake, stir the casserole. Combine panko crumbs and butter and sprinkle evenly over the top. Place in pre-heated 350 ° oven and bake for about 45 minute or until the pasta is cooked through and crumb topping is nicely browned
For Omnia stove top users
- Stir the casserole mixture and sprinkle the butter and crumb mixture evenly over top. Cover the baking pan and set on pre-heated base plate. Cook on high for 5 minutes, then reduce heat to medium low and continue to cook for about 45 minutes