Meet Jaime from Mom' Test Kitchen | Love Bakes Good Cakes

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Wednesday, March 20, 2013

Meet Jaime from Mom' Test Kitchen


Hi y'all! While I'm moving and getting adjusted, some of my bloggy friends have written posts for me! I hope you enjoy this series and find some wonderful new blogs to follow! A big hug and thank you to the bloggers who have stepped in for me during my absence. :) Today, let me introduce you to Jaime from Mom's Test Kitchen:



I'm so excited to be here guest posting for Jamie!  I absolutely adore her & her blog!  I should probably introduce myself, huh?  I'm the other Jaime, the wife and momma behind Mom's Test Kitchen, my little space in the blog-o-spere where I share the recipes I make for my family.  You won't find anything too fancy over in my kitchen, just good simple recipes that a mom can make while stepping around a 2 year old & her puppy!
We live in Texas & it's pretty much a cardinal sin to use your oven during the summer time so I tend to make up for it come winter by baking lots & lots of casseroles!  Not only are casseroles easy, but they tend to be cost effective & we love to pack them full of vegetables & have meatless dinners!
We're also big fans of Mexican food, probably another side effect of living in Texas!  This Southwestern Pasta Casserole worked perfect for us as a meatless meal, but it would be excellent with the addition of some pre-cooked chicken! 

*You're probably wondering why half of the dish has crushed tortilla chips & half doesn't ~ the Hubs didn't want chips on top of his so I simply did half & half!*
    
SOUTHWESTERN PASTA CASSEROLE
Yield: 4 large servings 

INGREDIENTS:
  • 1/2 pound pasta ~ I used mini farfalle
  • 3 tablespoons butter
  • 2 cups frozen pepper & onion blend
  • 1 cup frozen corn
  • 1 can (10 ounces) Rotel
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1/3 cup whole milk
  • 2 teaspoons ground cumin
  • 1/2 - 1 teaspoon crushed red pepper flakes
  • 2 cups finely shredded mozzarella cheese
  • tortilla chips, crushed
INSTRUCTIONS:
Preheat the oven to 350 degrees.
Cook the pasta in a large pot according to the package directions but for half of the time recommended ~ the pasta will continue to cook in the oven. Drain & set aside.
In a large skillet, melt the butter and add the onions & pepper blend and the corn. Saute until tender. Stir in the Rotel.
Slowly add in the flour and stir. Cook for about 2 minutes, then pour in the chicken broth and milk. Increase the heat to thicken the sauce. Sprinkle in the cumin & red pepper flakes.  Add the cheese & pasta to the sauce with veggies & stir to combine ~ depending on the size of your skillet you make want to do this in your casserole dish.
Pour into a 9x13 casserole dish. Top with the crushed tortilla chips ~ as many or as few as you'd like ~ and bake for 20 minutes or until hot & bubbly.

If you like this recipe, I hope you'll stop by & check out some of my others! You can also stay up to date on my newest recipes by joining any of my social network communities!




Thank you for stopping by, Jaime! :) Be sure to stop by and say hello!

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2 comments:

  1. I stalk Mom's Test Kitchen. It's a great blog!! :) Of course, I stalk this one, too. ;)

    ReplyDelete
  2. I must say it looks very appetizing.
    I looooooove this pasta casserole

    ReplyDelete

I love reading your comments. Thanks so much for taking the time to read and respond. :)

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