Booktook Casteel-erole

Casteel-erole

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Why settle for a snack when you can feast on an entire casserole? Like its namesake, this dish is dangerously delicious. Slow-baked and utterly intoxicating. Warning: it will consume you.

  • 8 People

    Servings

  • 10 Mins

    Prep Time

  • 30 Mins

    Cooking Time

  • 40 Mins

    Ready In

  • 1/4 cup panko bread crumbs
  • 1 tbsp melted butter
  • 1 cup 2% milk
  • 1/2 cup Hellmann’s® or Best Foods® Garlic Mayo Aioli Dip and Spread
  • 1 tsp. paprika
  • 4 cups cooked pasta
  • 2 cups cooked cauliflower florets (or other cooked vegetable)
  • 1 pint cherry tomatoes, halved *
  • 1 cup cooked spinach (or other cooked leafy green vegetable)
  • 3/4 cup shredded cheddar cheese, divided
  • 1/2 cup sliced cooked Italian sausage (or other cooked sausage)
  • 1/4 cup chopped fresh basil leaves, (optional)

Made With

X

  1. PREHEAT oven to 375°. Combine panko and melted butter until crumbs are well coated; set aside

  2. WHISK milk, Hellmann's® or Best Foods® Garlic Aioli and paprika in a large bowl until blended. Season, if desired with salt and pepper to taste. Add pasta, cauliflower, tomatoes, spinach, 1/2 cup cheddar cheese and sausage and toss to coat.

  3. TRANSFER to shallow 2-qt. baking dish and sprinkle with remaining 1/4 cup cheddar and bread crumbs.

  4. BAKE uncovered 30 minutes or until bubbly around edges and crumbs are golden. Sprinkle with basil.

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