Make sure to follow Real Life Dinner on Facebook and Pinterest! You don’t want to miss any of these fantastic recipes!I made this casserole last week with leftover Barbeque Pork Meat. It got gobbled up so quickly that I’ve deemed it “Disappearing Casserole.” It was such a hit and so darn easy to make I made it again two days later….sure enough it disappeared again.
I think my kids especially liked that the casserole was not mushy. Sometimes they get a little worried if a casserole looks too mushy or they can’t recognize what is in it.
This casserole passed their scrutiny with flying colors. I threw the casserole together in a bit of desperation to get dinner on the table quickly with little effort and I have to admit I was a little worried it was going to be a flop.
More noodle recipes
- 1 16 ounce box of elbow macaroni or pasta of your choice
- 4 cups mixed frozen vegetables (the one with peas, corn, carrots, and beans)
- 1 15 ounce can diced tomatoes, do not drain
- 2 cups leftover meat of your choice (taco meat, sloppy joe meat or shredded barbecue meat)
- ¼ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp chili powder
- 3 cups shredded cheddar cheese, divided
- Salt for noodle and veggie water
- Cook noodles, in generously salted water, according to package directions to aldente, add frozen veggies to cooking pasta for the last 6-8 minutes of their cooking time.
- Drain noodle and veggie mixture and add tomatoes, garlic powder, onion powder, chili powder, meat and 1 cup of shredded cheese. Stir until everything is evenly combined.
- Pour mixture in to 9x13 casserole dish
- Bake in a 350 degree oven for 20 minutes, remove and sprinkle with two cups of cheese and return to oven for 10 minutes or until cheese is melted. I like to put mine under the broiler for a minute or two to get a nice little brown-ness going on with the cheese. but you can do whatever you prefer.