Best 9 Creamy Pasta Casserole Recipes

CREAMY HAM PASTA CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute the celery, pepper and onion in butter until tender. Stir in the soup, milk and salt. In a very large bowl, combine the soup mixture, ham and mushrooms. Drain pasta; add to soup mixture and toss to coat., Transfer to two greased 13x9-in. baking dishes. Top with cracker crumbs. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until golden brown., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until heated through.

CREAMY PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. Melt cream cheese into the pasta. Stir pasta sauce, Italian seasoning, and red pepper flakes into the pasta mixture.
• Heat a skillet over medium heat. Break ground beef into small pieces and add to the skillet; cook and stir until some of the fat has rendered, 2 to 3 minutes. Add onion and garlic to the beef, continue cooking until the ground beef is completely browned, about 5 minutes more. Stir beef mixture into the pasta mixture.
• Pour pasta-and-beef mixture into a 3-quart casserole dish. Sprinkle mozzarella cheese over the dish.
• Bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.

CREAMY CHEESY CHICKEN PASTA CASSEROLE

Steps:

• Cook chicken breast (I use my George Foreman Grill cooks them fast and without any added fat).
• Chop chicken up into small bite-size pieces.
• Cook Rotini as directed on box.
• Cook vegetables until tender then drain.
• In large sauce pan blend together soup, milk and cheese stir until melted.
• Add in the chicken pasta and vegetables.
• Pour into Pam sprayed 9x13-inch baking pan.
• Cover with foil.
• Bake 35-45 minutes at 350°F.

CREAMY SKINNY PASTA CASSEROLE

Steps:

• Preheat oven to 400°. Cook pasta according to package directions for al dente. Drain, reserving 1/3 cup pasta water; return all to pot., Meanwhile, in a large skillet, cook and crumble chicken with onion, 1/2 teaspoon garlic powder and remaining seasonings over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes; bring to a boil. Add to pasta; toss to combine. Transfer to a 13x9-in. baking dish coated with cooking spray., Mix cream cheese, sour cream, 1/2 cup mozzarella cheese and remaining garlic powder. Drop mixture by tablespoonfuls over pasta. Sprinkle with remaining mozzarella cheese., Bake, uncovered, until cheese is melted, 8-10 minutes. If desired, sprinkle with parsley and pepper flakes.

BEEF CASSEROLE WITH CREAMY PASTA AND GREEN ONIONS

Steps:

• Preheat oven to 325 degrees.
• Brown meat in large skillet. Drain and return to pan. Stir in tomatoes, tomato sauce, and garlic. Simmer for a few minutes. Season to taste.
• Meanwhile cook noodles and drain. Combine hot noodles with cream cheese. Stir to combine and melt cream cheese. Add sour cream and green onions.
• In a 4 quart casserole, layer noodles, meat mixture, then top with grated cheddar.
• Bake for 30 minutes until bubbly.
• *If making ahead will need to increase cooking time.

CREAMY CHICKEN PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees and spray your 13x9 inch casserole dish with nonstick cooking spray.
• Heat oil in a 12-inch skillet over medium-high heat. Add onion and red pepper flakes, and salt; cook until softened. Toss in the garlic and Italian seasoning and cook until fragrant, about 30 seconds to a minute.
• Pour in the diced tomatoes and tomato sauce and bring to a boil. Reduce the heat to medium and allow gently boiling (or vigorously simmering) for 15 minutes.
• While the sauce simmers mix the Mozzarella and Parmesan together in a bowl. Also a good time to cook your pasta.
• Reduce heat to medium-low. Stir in the cream cheese and evaporated milk. Stir until combined well.
• Slowly add half of the Mozzarella and Parmesan mixture while stirring (save the other half for the top.) Continue stirring or whisking until the cheese is melted in and combined. Taste to check for seasoning and add in salt and pepper to suit your taste.
• Add the chicken and pasta to the sauce and toss (or stir) to coat completely with the sauce. Pour the entire mixture into the prepare casserole dish. Use a spoon to flatten it down into the dish.
• Sprinkle the top with the remaining cheese. Place the casserole into the preheated oven and cook for 30 minutes.
• After the cook time allow to sit for 5-10 minutes before servining.

GRANDMA'S CREAMY SAUERKRAUT AND PASTA CASSEROLE

Steps:

• 1. Heat oven to 350^. Grease or spray a large casserole;set aside. Drain sauerkraut and fry in a large skillet with the bacon fat for 10 minutes. Stir in sausage slices and fry for 10 minutes more. Pour mixture into a large bowl or pan. Set aside.
• 2. In the same skillet add the butter, onions, garlic, yellow pepper and fry until tender. Add the soup and milk to the skillet mixture and stir to combine. Add cooked noodles-stir to combine.
• 3. Pour this vegetable and mushroom soup mixture over the sausage/ sauerkraut mixture. Stir to combine. Pour into prepared casserole. Lightly season with salt and pepper or to taste. Bake for 25 to 30 minutes, or until bubbly and heated through. Top each serving with crumbled feta and a splash of rice wine vinegar...enjoy! NOTE: This casserole freezes well.

CREAMY SPINACH PASTA CASSEROLE

Steps:

• Put a pan of water to boil, when boiled add salt or seasoning and about 2 tbsp oil then pasta. dont over cook. AL DENTE!
• At the same time (1) is on the fire. Put a saucepan on the fire, add about 3 tbsp olive oil, saute onions, garlic for 1 minute, do not brown! Add the dill, spinach, seasoning and mushrooms. Saute for about 4-5 minutes on medium heat. Just enough to cook through and evaporate any excess liquid from the spinach or mushrooms. Make sure it does not 'fry', just lightly cook/saute. Remove from heat and leave to cool.
• Drain pasta and pour into casserole dish, spread out at bottom of dish. The pasta should be about the height of half the dish.
• Top the pasta with the feta, evenly ditribute to make sure that each serving has some cheese. Then top with spinach mixture. Evenly distribute.
• Microwave the milk on the lowest heat for 2 minutes Check to see if its warm. The temperature we want the milk to be is heated but not Boiling.
• Preheat the oven to 165C/ 320°F.
• In a pot, melt the butter, do not burn, on low heat. Add the flour. Stir well, about 1 minute (during this time make sure the milk is heated enough or else blast it on high for 20 seconds). Add the heated milk to the pot, a quarter at a time. Each time mix well till it is as smooth as you can manage before adding more milk. About 30 seconds for each addition of milk - yes that quick. Add the nutmeg, salt, pepper and let it simmer on medium heat for another 2 minute while still stirring. This should leave you with quite a light, slightly watery white sauce (BECHAMEL) - which is what we want.
• Pour the white sauce evenly over the spinach. Use a chopstick or butterknife and just lightly poke through the dish and wiggle about to allow some of the white sauce to get to the bottom layer. About 12 spots around the dish if you need to know. Sprinkle the grated cheese evenly over the top.
• Put the casserole dish into the preheated oven. Middle of the oven or so, not to high, dont want the cheese to start to brown before the time is up. If your oven tends to burn the top move the dish lower. Anyway as each oven is different the top of the dish should start to puff up at about 40 mins into cook time. If its not starting to brown at all at this time just increase temp to 175C/350F for the last 15-20mins. Top should be slightly browned all over.
• 10. Remove and leave to cool. Never serve immediately. Best served about 30-45 mins after removing from oven. Believe me, it will still be more than warm.

CREAMY TUNA CASSEROLE WITH PASTA PEAS AND CORN

Steps:

• 1. mix the breadcrumb, parmesan cheese and melted butter together. Place in a pie pan and place in 300 degree oven to brown. Stirring a couple of times. Set aside.
• 2. Cook the pasta in boiling salted water until al dente drain reserving pasta water.
• 3. Add butter to large saucepan. Stir in onions, and garlic cook until softened. Stir in flour. Cook 1 minute. Slowly stir in the milk. Cook until thickened. Add the heavy cream, nutmeg, and lemon zest. Cook until creamy adding pasta water if too thick. Stir in peas and corn. Cook 2 minutes. Stir in tuna and noodles adding more water if neccessary. Add lemon juice season with salt and pepper to taste. Top with parsley. Sprinkle the breadcrumbs on the bottom or top of casserole when serving.