Tonight we had a fairly easy dinner – Pasta Casserole, with homemade garlic bread and salad. This is a great quick assembly meal, and when I make any pasta now, I cook the whole package (900g) and use half, and freeze the rest. I figure that I am already boiling the water, and dirtying the pot, so why not cook it all and have pasta for two dinners?
Here is the casserole that I made – it’s just a layer of cooked pasta, layer of pasta sauce (I added sauteed green peppers, mushrooms and onions to a jar of pasta sauce, and added some tomato sauce to stretch it), layer of sour cream, layer of pasta, then sauce again, then cheese on top. Bake at 350 for 40 minutes, or until bubbling. I put mine on a cookie sheet, so that if it bubbles over, it doesn’t mess up the oven. Just be careful when taking it out of the oven since the dish can slide around on the cookie sheet.
We served this with homemade bread, which I turned into garlic bread, and froze the second loaf.
We made salads to go with it, and that was it. When I make salad, I make a large bowl (you can see it in our fridge picture) and use that for a couple of days. If the salad looks like it has only one day left, I will take a big bowl and make a large lunch salad to try to use it up.
We will use the bread and pasta for lunch tomorrow – and then likely freeze the leftovers. Not sure how much will be left, but even an individual portion will freeze well for a lunch another day.