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“Cooking tonight after coming back from a long trip, I threw together what I had to Make a casserole. Broccoli or carrots could probably be substituted for the other veggies.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, bring water and a little olive oil to boil. Add Pasta, cook until pasta is tender. Drain and reserve 1/2-3/4 cup liquid.
  2. Combine pasta with drained corn and peas. Set Aside.
  3. Over low heat in a small saucepan, melt butter, slowly whisking in flour.
  4. Add cheese and stir til melted.
  5. Add Seasonings (except Paprika).
  6. Slowly stir in reserved water from pasta til a cream like consistency is reached.
  7. Remove from heat. Toss with pasta/ veggie mixture.
  8. Let cool about 5 minutes, then toss with 1/4 cup shredded cheese.
  9. Pour into a 9x13-inch casserole or glass baking dish.
  10. Sprinkle remaining cheese over, followed by breadcrumb/parmesan mixture, and a little paprika.
  11. Bake covered for 18 minutes.
  12. Uncover and let bake another 5 minutes.

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