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Friday, July 29, 2011

Green Chile Cheese Casserole

Have you tried Quinoa pasta?  This was my first experience with it and I must say it has a nutty flavor and was very similar to wheat pasta.  This pasta is low in sodium, cholesterol free and gluten free.   I adapted the recipe from the back of the box and added some of my own ideas.  
It came out very rich, creamy, nutty and full of flavor.  






The Players!


Melt butter in medium saucepan, blend in flour.  
Cook for four minutes constantly stirring.  



Add salt, garlic powder, black pepper and chipotle powder.  Slowly add milk, stirring until smooth.  Add onion, chilies, pimento and corn.  Cook until mixture thickens.  Stir in cheese and cook until melted. 


Meanwhile, cook pasta according to directions on box.  Drain pasta 


and mix with cheese sauce and pour into a greased 2 ½ quart casserole dish.  


Top with crushed tortilla chips.  Sprinkle with paprika.  
Bake at 350 degrees for 30 minutes. 




The Recipe:

Green Chile Cheese Casserole

8 ounces of Ancient Harvest Pasta (1 box)
¼ cup butter
3 tablespoons flour
1 teaspoon salt
¼ teaspoon garlic powder
1/8 teaspoon black pepper
¼ teaspoon chipotle powder
3 cups milk
¼ cup grated sweet onion
4 ounces chopped green chilies, diced
1 2 ounce jar of pimentos, chopped
3/4 cup frozen corn, thawed
3 cups Monterrey jack cheese, grated
¾ cup tortilla chips, crushed
paprika

Melt butter in medium saucepan, blend in flour.  Cook for four minutes constantly stirring.  Add salt, garlic powder, black pepper and chipotle powder.  Slowly add milk, stirring until smooth.  Add onion, chilies, pimento and corn.  Cook until mixture thickens.  Stir in cheese and cook until melted. 

Meanwhile, cook pasta according to directions on box.  Drain pasta and mix with cheese sauce and pour into a greased 2 ½ quart casserole dish.  Top with crushed tortilla chips.  Sprinkle with paprika.  Bake at 350 degrees for 30 minutes. 

Serves 6

Happy Eating!




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