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Cheese, Pasta, and Bean Casserole

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“I put this together in an attempt to make some quasi-healthy with the little left in my pantry and fridge. I've tweaked the recipe after tasting my original version. I haven't tried it with the adjustments, so it might need to be played with a little.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In large enamelled cast-iron French oven, bring water to a boil.
  2. Cook pasta as directed, drain.
  3. Return to pot and add butter.
  4. Mix cheddar cheese with bread seasoning.
  5. Add 1 1/3 cups of cheese/seasoning mix to beans.
  6. Toss with pasta & tomatoes in the pot.
  7. Beat eggs with sour cream, evaporated milk, and garlic.
  8. Pour over pasta & cheese.
  9. Combine remaining 2/3 cup of cheddar with Parmesan and wheat germ.
  10. Spread out evenly over the surface.
  11. Sprinkle paprika on top.
  12. Bake for 20 minutes, covered, at 350°F.
  13. Uncover and return to oven for 10 minutes.
  14. If top layer is not crunchy, set on broil until golden.

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