This has GOT to be the easiest casserole to make! All you have to cook is the pasta and the oven will finish it off. It is such a comfort meal and after eating it, taking a nice nap is in order!
Farfalle Mushroom CasseroleCourse: Ordinary Recipes Made Gourmet
1 lb. uncooked farfalle (bow-tie pasta)
Extra Virgin Olive Oil (EVOO)
1 can of Cream of Mushroom soup
Fresh herbs like thyme or Italian parsley
- Boil pasta and be sure to generously salt the water just before tossing in the pasta. I also put in a teaspoon of EVOO in the water and stir it around to keep the pasta from sticking.
- Preheat oven to 350 degrees F. I usually remove the pasta just before al dente because you’re going to finish it off in the oven. Pour the cooked pasta into a casserole pan.
- Then add the mushroom soup into the pasta and stir around covering it. I then sprinkle some lemon and garlic pepper over it to taste and place in the oven for about 30 minutes until the soup kind of thickens.
- Remove pan and top with fresh herbs. Optionally, you can spread some shredded cheese on top and then put back into the oven for about 10 minutes until the cheese has melted. Scrumptious meal!