carrot and mushroom casserole with bacon
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This new carrot casserole recipe is dressed like mac and cheese, with cavatappi pasta. It's also filled with mushrooms and bacon.
yield
6 serving(s)
prep time
10 Min
cook time
25 Min
method
Bake
Ingredients For carrot and mushroom casserole with bacon
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1 cshaved Parmesan cheese
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1 Tbspolive oil
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3 lgcarrots, sliced
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2 Tbspgarlic and herb seasoning
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8 ozdried cavatappi pasta
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1 Tbspmargarine
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8 ozbutton mushrooms, sliced
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1 mdred onion, chopped
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2 Tbspall purpose flour
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1 cwhole milk
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2 tspcrushed red pepper flakes
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2 tspsea salt mixed with black pepper
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1 3/4 cshredded Italian cheese blend
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6bacon strips, cooked and crumbled
How To Make carrot and mushroom casserole with bacon
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1Preheat oven to 375 degrees F.
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2Coat the bottom and sides of a 2-quart rectangular baking dish with cooking spray. Add shaved Parmesan cheese.
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3Heat the olive oil in a large skillet over medium heat. Add the sliced carrots and saute for 6 minutes or until are tender. Season with garlic and herb seasoning. Remove from heat and set aside.
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4Cook cavatappi pasta according to package directions; drain.
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5In a medium saucepan, heat the margarine over medium heat. Add sliced mushrooms and chopped red onions. Cook until tender, about 5 minutes.
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6Sprinkle flour over mushroom mixture. Cook and stir for 1 minute. Add the milk, red pepper flakes and sea salt/black pepper.
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7Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in sauteed carrots.
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8Add the cooked pasta. Gently fold to combine. Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half of the cheese. Add the cooked bacon bits and remaining pasta mixture and cheese.
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9Bake uncovered for 25 minutes or until heated through and cheese is melted.
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Categories & Tags for Carrot and Mushroom Casserole with Bacon:
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