I guess if a dish is good enough for me to do it twice in a week, it is the worth sharing right? I know this blog is 99% desserts, but I cook the dinner almost every night these days and this meal is a sure keeper, so I thought I'd pass along! What about casseroles- I love them. creamy filling usually involving egg noodles, and a high crisp crunchy. So, so good. Do not they look retro and are not backwards in again? I'll take an old fashioned pot one day I thank you very much!
The fact that this pot is chock full of spring vegetables published somehow healthy despite the cream sauce and noodles right? I like how to adapt this recipe is, vegetables, cheese and herbs can completely be adjusted to whatever you have on hand. In Fact I bet you have everything in your pantry to make your own version of it on a moment's notice also get to it!
I used asparagus, green beans, carrots beautiful heritage and a sweet potato. The first time we did this with lemon thyme (I'm new but I love) and it goes it is full of fresh rosemary is so beautiful. This can be done earlier in the day and jumped into the correct oven before serving, or even frozen and cooked out of the oven. (Perfect for new parents or make-ahead dinners!)
The creamy filling is from a delicious white sauce with parmesan cheese which is full of vegetables and egg noodles. Panko bread crumbs and parmesan cheese make for the perfect crunchy topping. Ok- I now want to do this again. : D
- 1 sweet potato, peeled and diced
- 2 medium carrots, peeled and sliced
- small bunch of asparagus (about 10 spears) thrown stubborn stains, cut into bite - size pieces
- ½ cup green beans, cut into 1-inch pieces
- 1½ cup of egg noodles
- 3 tablespoons butter
- 3 tablespoons all-purpose tablespoons flour
- 1½ cups milk
- 1½ grated cups Parmesan cheese
- 1 small onion, diced
- 3 garlic cloves, chopped
- salt and pepper to taste
- ½ cup panko breadcrumbs
- 1 sprig rosemary, chopped
- Heat two pots of medium salt water until boiling. In one, cook sweet potatoes, carrots and green beans for 10 minutes or until tender. In the other, cook the noodles for 5-6 minutes, reserving 1 cup of the pasta water.
- In the pot used for pasta, melt the butter and add the onions and garlic, cook until soft and fragrant - about 5 minutes. Add flour and stir frequently until lightly browned. Add milk and whisk constantly until the sauce is thick, smooth and creamy- about 5 minutes. Season with salt and pepper, whisk 1 cup grated parmesan and chopped rosemary.
- Add noodles, cooked vegetables and asparagus in cream sauce and toss to coat. Add salt and pepper to taste. Slowly add the reserved cooking water until the mixture is thick and creamy. (You may not need everything.)
- filling Transfer to baking dish 8x8 (or something similar.) Sprinkle with breadcrumbs and remaining cheese on top.
- Bake at 475F for 10-12 minutes or until golden and bubbly.