Ok, just so we are clear, this recipe is not for those watching calories. It’s definitely not the healthiest dish on the planet, but it is warm and yummy and comforting. And quick, oh so quick. Bonus: it can be made with stuff you probably already have on hand in your pantry and freezer.
So here you go:
First things first, you gotta boil your pasta. What kind of pasta, you ask? How much pasta, you say? Well, to that I vaguely respond…any kind, and really any amount…remember, this is just a throw together stovetop casserole, use what you got and get creative if you need to. I’ve even mixed my pastas when I just had a little of various kinds left in the pantry.
Oh, and for you curious folks, that hand is Wildland Man’s…which, now that I think of it is sort of embarrassing as I’m pitching this recipe as so easy, even I can pull it off. Yet, I can’t…because Wildland Man is boiling the pasta. This is me just being real with you…
Next you get some butter melting in a pan, add in the frozen vegetables of choice (your call on amount here, too), and later pour in your choice of “cream of” soup. This dish is really great to use up some of your pantry and freezer staples, which makes it the ideal throw-together dish. I almost always have frozen broccoli and cauliflower on hand, but you could really use any vegetables you desire. If you have less pasta, just up the amount of veggies. More pasta, less veggies. Easy peasy.
And I know I sound like a broken record at this point, but again, any “cream of” soup will do–pick your pleasure; mushroom, chicken, vegetable, whatever…really, you decide.
Final Steps: Add your cooked pasta to the pan and stir together, add in some creamy, cheesy goodness, and finally top with some butter crackers just before serving to give this dish a little extra crunch with every delicious bite. And guess what? You get to pick how much cheese and what kind to add! Are you getting the pattern of this recipe, yet? I would suggest, however, trying out the Philadelphia Cream Cheese blends by Kraft for this dish, they just add a next-level creaminess that I can’t get enough of!
And that’s it. Done. ‘Nuff Said. Drop the Mic. Or whatever young and hip phrase works for the moment to get the point across. Easy. Quick. Delish. Pasta. Dish.
Be Still & Know…
- pasta
- butter
- frozen vegetables
- 1 can of "cream of" soup
- shredded cheese
- butter crackers
- Boil the pasta according to the package instructions.
- Heat butter in a large skillet. Add in vegetables and cook through.
- Add "cream of" soup to the veggies and stir.
- Drain pasta and add to skillet.
- Stir in shredded cheese.
- Crumble some butter crackers on top before serving.
- Specific measurements are not included in this recipe as it is intended to be customized to what you have on hand and your own taste preference.