Fusilli Cheddar Bake Recipes

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FUSILLI CHEDDAR BAKE



Fusilli Cheddar Bake image

An old recipe that my mum used to cook when we were younger. A quick and easy twist on Mac'n'cheese. You could make it lighter by using all low-fat products.

Provided by mumoftwo

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup onion, chopped
1 tablespoon butter, melted
1 (10 ounce) can cream of mushroom soup, I use low fat
1/2 cup skim milk
2 cups light cheddar cheese, grated
2 cups rotini noodles (I use fucilli noodles)
1 cup frozen vegetables
1/8 teaspoon black pepper, ground, to taste

Steps:

  • Oven at 350°F.
  • Cook noodles as per package directions.
  • Sautee onions in butter till softened.
  • Divide cheese into 2 amounts, 1 1/2 cups and 1/2 cup.
  • Mix all ingredients in a casserole dish, reserving 1/2 cup of cheese.
  • Top with reserved cheese.
  • Bake for 30 minutes, until hot and bubbly.

Nutrition Facts : Calories 372.7, Fat 12.4, SaturatedFat 5.8, Cholesterol 22.1, Sodium 902.4, Carbohydrate 40.1, Fiber 1.5, Sugar 2.5, Protein 24

CASSEROLE OF FUSILLI AND THREE CHEESES



Casserole of Fusilli and Three Cheeses image

Make and share this Casserole of Fusilli and Three Cheeses recipe from Food.com.

Provided by JackieOhNo

Categories     < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
salt
1 lb dried fusilli (preferably spinach)
1 cup whipping cream
1/2 cup dry white wine
1 dash hot pepper sauce
1 1/2 lbs crumbled blue cheese, rind removed (about 1-1/2 lbs. of Baron Blue, Saga Blue or Danish Blue)
1 cup finely chopped brie cheese, rind removed (about 6 oz.)
1 cup coarsely grated sharp cheddar cheese (about 4 oz.)
2 tablespoons dried sage, crumbled
1 tablespoon dried thyme, crumbled
2 teaspoons fresh coarse ground black pepper
2 cups grated sharp cheddar cheese (1/2 lb.)
2 large Italian plum tomatoes, thinly sliced
1 tablespoon minced fresh Italian parsley
1 tablespoon grated parmesan cheese

Steps:

  • Position rack in center of oven and preheat to 350 degrees. Butter 2.5-quart souffle dish. Add oil to large pot of rapidly boiling salted water. Add pasta, stirring to prevent sticking. Cook until just tender but still firm to bite. Drain. Rinse pasta with cold water and drain thoroughly.
  • Combine cream, wine and hot pepper sauce in heavy large saucepan over low heat. Gradually whisk in blue cheese, Brie and 1 cup cheddar cheese. Add sage, thyme and pepper. Whisk until cheese melted and mixture is smooth. Remove from heat.
  • Spoon 1/3 of pasta into prepared dish. Pour in 1/3 of sauce. Sprinkle with 2/3 cup cheddar cheese. Repeat layering 2 more times. Bake casserole 20 minutes. Cover dish with foil and bake 15 minutes. Spread tomato slices evenly over top of pasta. Sprinkle with parsley and Parmesan. Bake uncovered 10 minutes.

Nutrition Facts : Calories 883.4, Fat 57.4, SaturatedFat 35.4, Cholesterol 167.7, Sodium 1592.6, Carbohydrate 48.2, Fiber 2.6, Sugar 2.9, Protein 41.1

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