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Deux Viande Casserole

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Submitted by: Christi Dalton

 

This casserole, which combines cooked meats, canned veggies, cheeses, condensed soups, mayo, & cooked penne pasta, is topped with buttered cracker crumbs.
 

Ingredients

  • 1 lb penne pasta
  • 3/4 lb lean ground beef
  • 3/4 lb lean ground pork
  • 1 medium onion, chopped
  • 1/2 teaspoon EACH kosher salt and fresh ground pepper (or to taste)
  • 1 15 oz can mixed vegetables, drained
  • 1 10 oz can cream of celery soup
  • 1 10 oz can golden mushroom soup
  • 1 can sliced water chestnuts, drained and chopped
  • 1 6 oz can sliced mushrooms, drained
  • 1/2 cup mayonnaise
  • 1 cup shredded sharp cheddar cheese
  • 1 4-oz package crumbled goat cheese
  • 1 sleeve Ritz crackers, crumbled
  • 1 stick butter, melted

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Method

Cook pasta about 6 minutes in boiling, lightly salted water. Drain (reserving about 1/2 cup liquid); do not rinse. Preheat oven to 375 degrees. In large saute pan, add beef, pork and onion. Season with salt and pepper. Brown meat for 10 minutes; drain. In large mixing bowl, combine meat, pasta and remaining ingredients except crackers and butter. Stir well to combine. If mixture is too thick, add some of the reserved pasta water to thin. Spray a 13x9x2-inch baking dish with nonstick cooking spray; pour in mixture. Mix together crackers and melted butter. Sprinkle over top of meat mixture. Bake for 35-45 minutes until bubbling and crackers are lightly browned.

 

Notes:

 

Number of Servings: 8

 

Submitted by: Christi Dalton ()

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