Cheesy Rontini Casserole
Week 43 of 52
Vegetarian Entree #6
Yeah, so I created this recipe and I have to say I wasn't super pleased with the results. It was something I "threw together". I've been dealing with several issues and just put this together, because I didn't want to put the pressure on myself to find a recipe I liked. The cool thing about this recipe, is you can modify amounts (use more or less) and you can modify the ingredients. For example, don't have black beans, use pinto? Use diced tomato with seasoning, rather than plain diced tomato. Modify seasonings as you wish. Make it your own.
Ingredients:
2 cups rontini noodles
1 can black beans, drained
1 can diced tomatoes, drained
1 can corn, drained
1 cup shredded cheese (I like colby jack)
1 recipe white sauce (below)
salt
pepper
garlic powder
spicy/creole seasoning
1/2 cup or more panko bread crumbs
1 tbsp butter, melted (more if you use more bread crumbs)
White sauce
1/4 Cup butter (melted)
2 cups milk
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
- Make a medium white sauce by melting butter in a saucepan over low heat. Stir in flour and once it is bubbling, slowly pour in milk. Cook, stirring constantly, until the mixture is thickened. Season with salt and pepper.
- One trick I've used for white sauce, is to heat the milk in the microwave for a one to two minutes before adding. It has helped it to thicken quicker in the past.
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Cheesy Rontini Casserole |
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Cheesy Rontini Casserole |
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