Two-Minute, 24-Hour Casserole
Easy-peasy recipe that is very good. – Kathy
Ingredients
- 7½ cups (60oz) meatless pasta sauce
- 1 pound uncooked penne
- 1 (8 oz) package pre-sliced mushrooms
- 1 (8 oz) block 1/3-less-fat cream cheese, softened
- ½ cup low-fat sour cream
- 1 cup (4 oz) pre-shredded part-skim mozzarella cheese
- Cooking spray
Instructions
- In a large bowl, combine first 3 ingredients and stir until blended.
- Beat the cream cheese and sour cream with a hand mixer at low speed until smooth (about 2 minutes).
- Spread half of pasta mixture in bottom of a 3-quart casserole dish coated with cooking spray. Spread the cream cheese mixture evenly over pasta mixture. Top with remaining pasta mixture. Sprinkle the top with mozzarella cheese. Cover and refrigerate 24 hours.
- Pull out the casserole at least 30 minutes prior to putting into the oven. Preheat oven to 350°. Bake, covered, for 50 minutes. Uncover and bake an additional 10 minutes or until the cheese is browned.
Serves 10
