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Thu, Oct. 17

Cooking with Diane: Cheesy Pasta Casserole

Green onions, peas, and jalapenos, make a tasty change to this pasta dish compared to plain macaroni and cheese. I'm sure you will all enjoy it as much as we did.

Cheesy Pasta Casserole

1 regular size box of pasta (your choice)

1 can mushrooms (drained)

½ cup green onions (chopped)

3 cloves garlic (diced)

3 tablespoons butter3 tablespoons flour

1 cup milk

1 cup chicken broth

1 cup frozen peas

1 tablespoon pickled jalapeno peppers (diced)

1 teaspoon sea salt

½ teaspoon pepper

Dash of Tabasco sauce

2 ½ cups of Kraft blended Italian cheeses

¼ cup dry bread crumbs

Cook pasta according to package directions.

In a skillet, sauté mushrooms, onion, and garlic in the butter for 5 minutes. Stir in flour until blended. Gradually add milk and broth cook and stir until thickened. Reduce heat, and add peas, jalapeno, salt, pepper and hot sauce.

Simmer for 1 minute. Stir in 2 cups of shredded cheese, remove from heat. Place pasta in a greased 13x9 baking dish, Pour cheese sauce over and mix well. Sprinkle bread crumbs and remainder of cheese on the top. Bake uncovered at 375 degrees for 35-40 minutes.

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