Ingredients
Scale
- 1 lb Rotini or Penne pasta (cooked al dente)
- 2 lbs Cooked protein (shredded chicken or browned ground beef)
- 3 cups Mixed vegetables (peas, carrots, and corn)
- 2 cans (10.5 oz each) Cream of chicken or cream of mushroom soup
- 1 cup Sour cream
- 1/2 cup Whole milk
- 4 cups Sharp cheddar cheese, shredded and divided
- 1 tbsp Garlic powder
- 1 tsp Smoked paprika
- Salt and black pepper to taste
- 1 cup Panko breadcrumbs or crushed butter crackers
- 2 tbsp Melted butter
Instructions
- Preheat your oven to 375°F (190°C) if baking immediately. Lightly grease a large 9×13 inch baking dish with butter or non-stick cooking spray. In a large mixing bowl, whisk together the cream soup, sour cream, milk, garlic powder, smoked paprika, salt, and pepper until the sauce is smooth and combined.
- Add the cooked pasta, your choice of protein (chicken or beef), and the mixed vegetables into the large bowl with the sauce. Fold in 2 cups of the shredded cheddar cheese. Toss the mixture gently until every piece of pasta and meat is thoroughly coated in the creamy sauce. Transfer the entire mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 2 cups of cheddar cheese over the top of the casserole. In a small bowl, mix the breadcrumbs or crushed crackers with the melted butter and sprinkle them evenly over the cheese. If making ahead, cover tightly with foil and refrigerate. If baking now, place in the oven for 30-35 minutes until the cheese is bubbling and the top is golden brown.
- Remove the casserole from the oven and let it sit for 5 to 10 minutes before serving. This resting period allows the sauce to thicken slightly, making it easier to scoop clean portions. Garnish with fresh parsley if desired and serve while hot.
- Cook Time: 60 minutes