Casserole Country #1

Here in the Midwest, and into the southeast, Bible belt, there is a rich history of church pot luck suppers, parent and/or youth fellowships, family camps, fund-raising bazaars, harvest dinners, etc.  During the past couple of centuries, pioneer families left the northeast and headed to the Ohio valley and then on to the Mississippi valley, and then even further afield to the Great Plains.  The pioneers often went weeks without seeing another person except at the church socials and then all the ladies would put their best food forward and prepare those special dishes that was their signature; Bessie was known for her fried chicken, Effie was famous for her fruit pies, Margaret couldn't bring anything but her chicken and noodles and on and on.

As time passed, the casserole became more and more popular; they had a huge variety to pick from, they were very filling, they were a time-saver, and even a picky eater would usually enjoy a casserole.  Although the famous 'green bean casserole' recipe of the 1950's has been installed in the Smithsonian, it won't be mentioned in this blog but we will see a variety of old and new casseroles to try.  Please try this one:

OLE' PASTA CASSEROLE

Serves - 6          Time - 45 mins.        Preheat oven to 350 degrees.

8 oz. whole wheat rotini or penne

3/4 lb. ground chicken, turkey, or lean beef

2  (10 oz.) cans diced tomatoes with chilies, such as RoTel

1  (15 oz.) can black beans, rinsed and drained

1  (15 oz.) can corn, drained, use no-salt if available

1/2 C. colby-jack shredded cheese

1/3 C. crushed tortilla chips

Lightly coat an 8x8 in baking pan with cooking spray.  Prepare pasta as directions for al dente.  Drain and set aside.

While that's cooking, in a large skillet over med-high heat, brown the meat for 6 to 8 mins. stirring frequently to break and crumble.  Drain if necessary.  Add tomatoes with juice, beans, corn, and cooked pasta, stirring well to combine.  Transfer to baking pan and top with cheese and tortilla crumbs.

Bake 20-30 mins.  Serve with lime wedges.

Nutritional information per serving:

Calories 350

Total Fat 6.0g

Cholesterol 45 mg.

Sodium 565 mg.

Total Carbs 51 g

Fiber 10 g

Protein 26 g.

Additions or changes that you may like:  cumin, garlic powder, onion powder, hominy in place of corn.