Tuesday, June 7, 2011

Weekly Menu June 7

Mushroom Cheddar Casserole

1 lb block of sharp cheddar cheese (by Kraft mind you, not that good stuff you have to get someone to cut off of a hoop) cut into small pieces or shredded (for melting)

1 can of cream of mushroom soup

1 can of evaporated milk

1 box of Whole Wheat Rotini noodles

2 tblsl of butter

Prepare the noodles by the directions on the box and set aside. In a large skillet warm up the cream of mushroom soup and start adding in the cheese, stirring it to let it melt. You aren't going to be able to just dump it all in at once you will have to add it a bit at the time until you melt it all. When the cheese starts to overwhelm the soup add in some of the milk to thin it back out. What you want in the end is a cheese sauce consistency. Once you have it the right way add in the butter (it'll melt pretty quickly).

Mix in the prepared noodles and stir them up real good. Lightly grease a baking dish (you'll need a pretty big one) and pour in the mixture. Bake on 350 for about 15 min.

After eating this I have to say that I might have baked it a bit too long, and I'm even questioning whether it needs to be baked at all since there's nothing in it that needs to cook.

But in the end I its pretty good.

Enjoy!
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