Use your pantry items to make a casserole. I added some broccoli, corn, and mushrooms, to add a bit of extra nutrition. I used that Barilla Plus pasta that has extra fiber and vitamins. You could easily use gf pasta and a gf flour to make the sauce.
Ingredients
1 lb pasta of your choice, cooked
1 onion, small diced
3 stalks of celery, small diced
2 large mushrooms, small diced
2 tsp poultry seasoning
bay leaf
water
3 tbsp butter
3 tbsp flour
3 cups milk
1/2 tsp nutmeg
2 tsp Dijon mustard
2 tsp Italian seasoning or herb mix of your choice
tt salt and pepper
2 cup shredded cheese, I used cheddar
15 oz can of corn, drained
1/2 cup of frozen peas, thawed
1 cup leftover broccoli, cooked, chopped small
10 oz can of cooked chicken, drained
3/4 cup crushed cheddar crackers, I used Ritz
some extra shredded cheese, optional
Instructions
See Susie's Tips and Tricks below
1. Prepare pasta according to package directions. Meantime, saute onion, celery, and mushrooms in a small drizzle of oil. Added poultry seasoning and bay leaf. Now add some water and put lid on to cook the celery until tender.
2. In a medium pot place butter and melt on medium heat then add flour. Cook it a minute or two so that it is dry and a tad sandy. Now slowly add milk. Stir and let thicken. Add nutmeg, Dijon, and Italian seasoning and salt and pepper. Remove from the heat let sit a minute then add shredded cheese.
3. In a 9X13 casserole dish place drained cooked pasta, the cooked onion/celery mixture and a bit of corn, peas, and cooked broccoli, my chicken. Then add an extra sprinkling of cheese. and pour the white cheese sauce on top.
Then gently stir it in and sprinkle crushed cheesy crackers on top. Place in oven covered for 15 - 20 minutes. Then remove foil and turned on broil for 3 -4 minutes until lightly browned.
Susie's Tips and Tricks
Use a cheese you have on hand; Monterey Jack, some Parmesan, and such.
Leftover cooked vegetables you have on hand, including cauliflower, asparagus, or green beans.
Substitute flour and pasta with gluten-free varieties.
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