Two Fuji apples (Photo credit: Wikipedia)
I’ve made this a few times now and each time we eat it we remember how much we love it! We last made it for one of our Smith nights and our guests liked it as well. You’d be surprised how yummy the kielbasa/apple/cheddar combo tastes!
Kielbasa & Apple Pasta Bake
1 lb. rigatoni pasta
2 tbsp extra virgin olive oil
1 large onion – sliced
1/4 cup flour
4 cups milk
3 cups shredded extra sharp cheddar cheese
1 tsp hot pepper sauce
1 tsp salt
14 oz. cooked kielbasa – sliced into 1/4 inch thick rounds
3 Fuji apples – cored and cut into 1/2 inch chunks
- Heat oven to 350°. Coat a 10 cup baking dish with nonstick cooking spray.
- In a large pot of lightly salted boiling water, cook the pasta until tender according to package directions. Drain.
- In a large saucepan, heat olive oil over medium high heat. Add onion and cook 5-7 minutes until softened.
- Stir in the flour and cook for a minute more.
- Gradually whisk in the milk. Bring to a boil, stirring continuously. Boil for about 1 minute or until thickened. Remove from heat.
- Set aside 1 cup cheese for later. Stir in the remaining 2 cups cheese, hot pepper sauce, and salt into the milk mixture until smooth (the sauce mixture will look kind of gross, but trust me, it tastes delicious!).
- In the pasta pot, toss pasta, cheese sauce, kielbasa, and apples. Spoon into the baking dish. Cover with foil.
- Bake, covered, at 350°, for 30 minutes. Uncover. Stir pasta mixture. Sprinkle with remaining cheese. Bake about 10 minutes more until cheese is melted. Let stand for 10 minutes before serving.
Is your mouth watering yet? Enjoy! 🙂
(recipe from Family Circle Cookbook)
When I was little I hated squash. My mom tried so many ways to incorporate it into our meals and my sister and I just wouldn’t buy into the notion. She finally found a squash product that I
liked loved! My parents brought home dinner from Boston Market and one of the items was Squash Casserole. I tried it and it was delicious! I couldn’t even believe that I would go so far as to say that squash was delicious, but it was. We only had Boston Market for dinner a handful of times that I can remember, but my mom found the recipe and has since copied it and passed it on to me. I made the recipe for my friend Casey when we lived together at the lake house, and I made it again for my husband Brendan to prove to him that yes, squash can be yummy 😛 Try it out and let me know if it “squashes” any doubts that squash can be appetizing (forgive the cheesy pun please!).
Boston Market Squash Casserole
(makes about 8 servings)
4.5 cups diced zucchini
4.5 cups diced yellow squash
1.5 cups chopped yellow onion
1 box Jiffy Corn Muffin mix – prepare as directed
1.5 sticks of butter (we use 3/4 of a stick)
8 oz. diced American cheese (we used cheddar instead)
3 cubes Chicken Bouillon
1 tsp minced garlic
1 tsp salt
1/2 tsp ground pepper
1/2 tsp thyme
1 tbsp chopped fresh parsley
Prepare corn bread as directed and set aside to cool.
Put zucchini and squash in a large saucepan and add just enough water to cover. Cook on medium low heat until tender. Remove from heat.
Drain squash and reserve 1 cup of the water to use for the casserole.
Keep heat on medium low and melt the butter in the saucepan. Saute the onions until they turn clear.
Add salt, pepper, thyme, and parsley.
Add chicken bouillon and garlic to the onion mix and stir.
Add drained squash and cheese and stir some more.
Crumble the corn bread and add to the squash mixture. Add the saved cup of water and mix well.
Spray a 13 x 11 baking pan with cooking spray and put the squash mixture into the pan.
Cover the casserole and put into a preheated oven at 350°.
Bake for 50-60 minutes.
Remove cover for the last 20 minutes.