Low-Fuss Casserole

Time :50

Yield :8 servings

Recipe Background

Ah, life can be hard sometimes. It feels like the checklists never end and someone is always hungry. Well, kiss the meal-making stresses goodbye, because Low-Fuss Casserole is here to bring you some support! This bubbly, cheesy, creamy pasta bake spends over half of the cooking time in the oven, leaving you hands-free to take on the rest of your to-dos. Plus, it's rich with savory, tangy flavors, and did we mention it is cheesy?! Three types of salty, luscious, and melty cheeses are incorporated in this time-saving pasta party, and that alone should make the frets skedaddle. Ready in less than an hour and topped with a crunchy, buttery panko crumble, Low-Fuss Casserole is ready to put your mind at ease and fill your belly up!

Ingredients

For the casserole:

1 pound of cellentani rigatoni, penne, or macaroni pasta
4 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
1 (12-ounce) can evaporated milk
1 tablespoon cornstarch
1 tablespoon Dijon mustard
1 tablespoon chicken bouillon
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon pepper
1/4-1/2 teaspoon red pepper flakes optional
4 cups sharp cheddar cheese freshly grated
6-8 slices provolone cheese
1 cup sour cream
1 cup parmesan cheese freshly grated

For the optional topping:

3/4 cup panko breadcrumbs
2 tablespoons butter
1 tablespoon extra-virgin olive oil

Directions

Preheat oven to 350 degrees F.
Lightly grease a 9×13 baking dish.
Cook the pasta until just al dente according to the package directions, ensuring it does not overcook.
Drain the cooked pasta and rinse it with cold water.
In a large skillet over medium heat, melt 4 tablespoons of the butter.
Whisk the flour into the melted butter, cooking while stirring, for about 2 minutes.
Turn the heat to low and gradually whisk in the milk to the butter mixture.
In a small bowl, whisk the cornstarch into the evaporated milk.
Gradually add the evaporated milk mixture into the butter mixture.
Add the Dijon mustard, the chicken bouillon, the onion powder, the garlic powder, the dried parsley, the salt, the pepper, and the red pepper flakes to the milk mixture.
Bring the milk mixture to a boil, whisking constantly.
Reduce the heat to medium and allow the milk mixture to simmer, whisking occasionally until thickened, but not too thick.
Transfer the milk mixture from the heat and whisk in the sharp cheddar cheese until it is melted.
Add the pasta to the cheese mixture and toss until it is evenly coated. It may seem like there is excess sauce, but that is how it should be.
Pour 1/2 of the pasta mixture into the prepared baking dish.
Top the pasta mixture with even layers of the provolone cheese slices, followed by a layer of the sour cream, spreading to ensure the layer is even.
Add the remaining pasta over the sour cream and sprinkle with the parmesan cheese.
In a medium skillet over medium heat, melt the remaining butter in the olive oil.
Add the panko to the melted butter and stir to coat.
Cook the panko mixture until the crumbs become golden brown, about 3-5 minutes.
Evenly spread the panko mixture over the pasta dish.
Bake, uncovered, until bubbly, the provolone cheese slices are melted, and the panko topping is golden, about 25-30 minutes.
Allow the casserole to sit for 10 minutes before serving.
Plate and serve.