Most Monday nights I volunteer at an organization that provides meals to people with HIV/AIDS and other serious illnesses. Funny thing about making food to serve 1,000...a lot of times you start by saying "Wow, this looks yummy" and end saying "I never want to see this again in my life."
A few weeks ago, I was putting the breadcrumb & cheese topping on tray after tray of this casserole, and even at the end I was saying "This really looks good." We were really busy that night, so I didn't want to bother the chef for the recipe, but the ingredients looked straightforward enough. Later in the week I put together something that looked about the same, and it did make for a nice comfort food dinner, plus it met my requirement of being obscenely easy.
Alfredo casserole
2 cups of penne pasta
1 large zucchini, diced
1 large tomato, seeded and diced
1 small can of corn, drained (or about 1 cup of corn kernels)
1 container of refrigerated Alfredo sauce (10 oz)
Italian seasoning
Bread crumbs
Shredded parmesan cheese
Cook and drain the pasta, then mix it up with the diced vegetables and Alfredo sauce. Season with Italian seasoning (being particularly lazy lately, I used the pre-blended mix of dried herbs, because having to open parsley and basil and oregano was just too much). Put the mixture in a 9" baking dish (or 2-quart casserole) that's been coated with cooking spray. Cover with a mixture of parmesan cheese and breadcrumbs. Bake until the top is browned and the inside is hot and bubbly (I think it was the usual 45 minutes at 350 degrees).
Posted by Nic at October 10, 2004 09:00 AM