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Two Minute, 24 Hour Casserole




Source of Recipe


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Two Minute, 24 Hour Casserole

Recipedujour.com
Plan ahead…needs to refrigerate for 24 hours.
Makes 10 servings.

7-1/2 cups fat-free Italian herb pasta sauce
1 pound uncooked penne (tube-shaped pasta)
1 (8-ounce) package pre-sliced mushrooms
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1/2 cup low-fat sour cream
Cooking spray
1 cup (4 ounces) pre-shredded part-skim mozzarella cheese

Combine first 3 ingredients in a large bowl; stir until blended.

Beat the cream cheese and sour cream with a mixer at low speed until smooth (about 2 minutes).

Spread half of pasta mixture in bottom of a 3-quart casserole coated with cooking spray; spread the cream cheese mixture evenly over pasta mixture. Top with remaining pasta mixture; sprinkle the mixture with the mozzarella cheese.

Cover and refrigerate 24 hours.

Preheat oven to 350F. Bake, covered, at 350F for 50 minutes. Uncover and bake an additional 10 minutes or until the cheese is browned.

One serving (1/10 of recipe) equals: Calories: 370; (Calories from fat: 23%); Fat: 9.6g (Saturated fat: 5.5g; Monounsaturated fat: 2.6g, Polyunsaturated fat: 0.7g); Protein: 14.6g; Carbohydrate: 55.9g; Fiber: 4.4g; Cholesterol: 28mg; Sodium: 602mg