Recipe Background
Low-Fuss Casserole layers Italian adventure memories with cheesy comfort and ease.
One of the most vivid memories I have from my early culinary journey is the first lunch I made at home after returning from a backpacking adventure in Europe. I had been gone for months, with each day offering a taste of something new and delightful. On this uplugged and rainy afternoon back home, I craved something comforting yet reflective of the flavors I had savored. That's how I stumbled into the realm of casserole crafting.
With a pound of cellentani pasta—my ever-loyal pantry staple replaced by rigatoni when feeling fancy—and an assortment of cheeses from the corner store, I set out to recreate that warm, hearty dish I had encountered in a small bistro in Italy. Melting butter over medium heat, I whisked in flour, feeling the urge to channel that European flair with dijon mustard and a dash of bouillon. Letting the sauce simmer was critical; I'd learned that patience coaxed out the proper depth of flavor. As cheesy as it might sound, tossing in sharp cheddar while keeping a watchful eye was like meeting an old friend again.
The magic transformed as I layered the dish. With provolone and sour cream ready, I spread it lovingly atop the pasta, akin to layering moments from life’s journey. I'll admit, my secret was letting the casserole rest out of the oven, allowing the flavors to marry gracefully. This dish has become a staple, reminding me that sometimes, adventures lead us back to the comforts of home, whispering secret recipes gathered along the way.
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.
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