Two-Minute,24-Hour Casserole
Easy-peasy recipe that is very good.
- Kathy
INGREDIENTS
- 7½ cups fat-free Italian Herb 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
- Cooking spray
- 1 cup (4 oz) pre-shredded part-skim mozzarella cheese
INSTRUCTIONS
Combine first 3 ingredients in a large bowl; stir until blended. Beat the cream cheese and sour cream with a mixer at low speed until smooth (about 2 minutes).
Spread half of pasta mixture in bottom of a 3-quart casserole coated with cooking spray; spread the cream cheese mixture evenly over pasta mixture. Top with remaining pasta mixture; sprinkle the mixture with the mozzarella cheese. Cover and refrigerate 24 hours.
Preheat oven to 350°. Bake, covered, for 50 minutes. Uncover and bake an additional 10 minutes or until the cheese is browned.
Serves 10