Olivia’s Make Ahead Pasta Bake
Servings: 4 Servings
Calories: 338kcal
So creamy and full of flavour you can make it today and cook tomorrow. No boiling of the pasta needed.
Print Recipe
Equipment
- 6”x9” baking pan for conventional oven users
- Omnia stove top oven (for the ovenless)
- One large mixing bowl
Ingredients
- 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
Instructions
- 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
Notes
Options: sustitute chicken with a can of drained tuna or leave the out altogether and add chopped broccoli or cauliflower for a vegatarian version.
Nutrition
Calories: 338kcal | Carbohydrates: 33g | Protein: 14g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 626mg | Potassium: 370mg | Fiber: 3g | Sugar: 9g | Vitamin A: 910IU | Vitamin C: 16mg | Calcium: 256mg | Iron: 2mg