2 Cups of uncooked Rottini or Penne pasta
1 can Cream of Mushroom (try others if you want to get creative)
½ cup milk
3 slices of bread (preferably end slices)
2 tbsp capers (optional)
1 cup broccoli
1 cup cut green beans
1 cup green peas
1 tsp salt
1 tsp pepper
1 tsp garlic powder (optional)
1 tsp nutmeg powder ( I sometimes add garam masala powder instead)
Directions
Dry toast the bread slices twice and let them cool.
Boil the pasta and set aside
Microwave the veggies for 3 minutes or till they become tender (specially the beans)
Pre heat the oven to 350 F
Take a flat baking dish to set the casserole layers. Sprinkle some oil in the bottom
Set a layer of cooked pasta and start adding layers of veggies on top of it
Sprinkle salt, pepper, nutmeg powder, garlic powder (and any other spices if you like)
Pour the cream of mushroom and milk. Mix gently to make sure the cream and milk spread and sink
Cover the dish with a foil and bake for 15 minutes
In the mean time, grind the toast to make bread powder/crumbs
Take the pasta out to add the layer of Bread on the top and sprinkle some oil/butter
Bake it for 10 more minutes without the foil.
Scoop it and eat it while its still hot. Garlic bread is a good side dish for this casserole
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