Midweek dinners are perfect for casseroles.  Say what you will about the culinary value of a casserole supper, the one pot meals remain a staple on American dinner tables for good reason.  They are easy to make, inexpensive, and satisfy us with their humble charm. 

I can't help but chuckle every time I think of this quote.  In "The Encyclopedia of Bad Taste," Jane and Michael Stern wrote: "Anchoring the low end of the culinary hierarchy, with no hope of upward mobility, is the tuna casserole, a dish of such unmitigated cloddishness that no one concerned about his reputation as an epicure would dare admit to eating it."

Isn't macaroni and cheese a casserole?  The ultimate comfort food a culinary disgrace?  Pa leeez. :)

So, for those of us that are comfortable celebrating the convenience and collage of flavors of the casserole supper...here's my recipe for Hot Dish (a technical term).  In our house, the defining characteristic of a Hot Dish is adding in some leftovers from the refridgerator.  In this recipe, you'll see that I added some leftover egg noodles that I had available.  In the past I've added corn, peas, beans, spaghetti sauce, taco meat, ... 

This recipe freezes very nicely (freeze it before it's cooked, thaw and bake when you're ready).  This recipe is also really easy to double, so you can keep one for yourself and surprise a friend with the other one.  I've always loved receiving and giving casseroles.  There's something nostalgic about having someone show up at your door with a homemade casserole, ready to bake.

Kids love the cheese and adults enjoy the variety of healthy ingredients.  By the way...if you have never used whole wheat pasta before...I urge you to try it in this recipe.  It's delicious and so much healthier than traditional white pasta.  Your family will never know the difference and you'll know you're serving a meal that's inexpensive and good for you too.

Be well.

The Muse Gourmet