Dec 29 2008
Cheap and Simple Recipes
Here’s an oldie but goodie from my one pot meal recipes; cheese and spinach casserole (yeah I know it sounds nasty but its yummy!). You need a large rectangle casserole dish for this one (you can make it on the stove top but it is so much better if you bake it) and a little Pam so it does not stick too much.
Ingredients:
- 1 can cream of cheddar soup
- 10 oz cubed cheddar
- 2 boxes of frozen spinach
- 2 lbs of uncooked pasta (any kind)
- 8 oz cream cheese
- 2 sleeves of Veggtable Ritz
- Mrs. Dash Table Blend for taste
Pre-heat your oven at 350 for fifteen minutes. Cut the cheese into 1 by 1 in cubes. Crush the crackers and mix it with 2 tbsp of Mrs Dash.
Cook your pasta until it is limp yet not fully cooked, 10 minutes on full boil should be enough. Soften the cream cheese with a fork and mix it into the noodles. Take the slightly thawed spinach and break it up throughout the noodle mixture and add the soup. Pour the noodles into the dish and spread it evenly.
Cook for 20 minutes. Pull the dish and place the cheese cubes evenly on top of the noodles and cook for another 15 minutes. Spread the cracker crumbs over the top and cook for another 15 minutes. Pull, cool and serve.
Your times may vary just keep an eye on the top of the casserole; you want it to cook evenly as well as melt the cheese completely. The crumbs should darken in color but never appear burnt. Hope you like.
