I decided to make a Pasta Bake. That’s what *I* call Leftover Casserole. You take all the odds and ends in the fridge, mix them together with half a dozen eggs, top with cheese and bake away.
Crusty cheesy goodness + random colored noodles
In today’s Pasta Bake went:
Such fun!
Leftover chinese food + rice
Half a dozen eggs
A glob of yogurt (about 1/3C)
Half a bag of carrots, peeled and boiled
1lb. of fresh spinach, blanched
& Half a container of buttermilk – just because I had it and it woulda gone bad.
I dumped everything together into a large casserole dish, mixed it. Mixed it some more, then topped it with 1/2 a block of fresh mozzarella cut into slices.
I baked it at 350 for about an hour, until it was all golden & crispy on top.
Up close view of today’s Pasta Bake
No, it doesn’t look pretty when you slice it open, but that’s because the blue noodles ran. *sigh*
Side view
Thank goodness it tastes A-MAY-ZING.
Yes. I am patting myself on the back. *wink*
Don’t the blue noodles look fun?
Pasta Bake by me
Ingredients:
Everything leftover in the fridge – veg, pasta, rice, meat, all the tidbits that are about to go bad if not used today
6 eggs
1 cup yogurt/sour cream/milk/buttermilk/cream, more if you need to finish the container
salt & pepper
Whatever fresh veg you wanna use up (today I used 1lb of fresh spinach and 1/2 a bag of carrots)
How To:
1- Oven at 350ºF.
2- Dump everything in a large bowl.
3- Mix it together – it should be a pretty wet mess. If it’s not wet and goopy – add more liquid of some kind. Stock, wine, dairy, eggs, whatever.
4- Pour mixture into a casserole dish.
5- Topped with thickly sliced cheese (I like mozzarella because it bakes up all pretty).
6- Bake for about an hour or until it’s all golden and yummy smelling.
7- LET COOL for at least 15 minutes, otherwise it’ll be all runny and you’ll get pissed.
Enjoy!
Ringing The Dinner Bell 