Cheese, Pasta, and Bean Casserole

"I put this together in an attempt to make some quasi-healthy with the little left in my pantry and fridge. I've tweaked the recipe after tasting my original version. I haven't tried it with the adjustments, so it might need to be played with a little."
 
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Ready In:
50mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • In large enamelled cast-iron French oven, bring water to a boil.
  • Cook pasta as directed, drain.
  • Return to pot and add butter.
  • Mix cheddar cheese with bread seasoning.
  • Add 1 1/3 cups of cheese/seasoning mix to beans.
  • Toss with pasta & tomatoes in the pot.
  • Beat eggs with sour cream, evaporated milk, and garlic.
  • Pour over pasta & cheese.
  • Combine remaining 2/3 cup of cheddar with Parmesan and wheat germ.
  • Spread out evenly over the surface.
  • Sprinkle paprika on top.
  • Bake for 20 minutes, covered, at 350°F.
  • Uncover and return to oven for 10 minutes.
  • If top layer is not crunchy, set on broil until golden.

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