Hi lashes!
Here’s another insanely simple thing for people on the go.
I made it back for Kyle when I had mastitis and wasn’t in the mood to cook. I was living off Halloween candy and popcorn so I figured this was the least I could do…
Enchilada Casserole [vegetarian]
Ingredients:
- 18 oz dry pasta
- 20 oz enchilada sauce
- 3 c water
- 1/2 c corn
- 1 c cheddar cheese, shredded
- 1 box Hodo Soy curry tofu nuggets (or sub 1 block tofu, cubed)
Directions:
Pour pasta into greased casserole dish (I used a 7×11 pan). Add sauce and water and make sure all noodles are fully submerged. Add tofu and corn and then sprinkle cheese on top.
Bake for 45 minutes at 375 degrees F.
Easy as that!
Looks like a watery soupy mess pre-oven (above)…but turns into a nice and flavorful cheesy baked pasta (below).
Told ya it was the least I could do.
I can’t eat soy/tofu, but those eyes on little Mr.P? I’m eating those up. Heart. Melted. The end.
This is a really good idea for a post…just a quick easy recipe for those that need quick and easy. And oh my gosh those eyes!
yum– quick and easy dishes are the best!!!
WOW! You cook better when you aren’t feeling good than I do when I feel good 🙂
Beautiful baby boy!