Alterations, b/c they worked: 1.chicken broth reduced to 2c, milk reduced to 1 1/2c, butter down to 4T, flour to 5T 3.sauteed garlic, onion, chopped celery, and mushrooms and added 1/4c white wine and continued cooking til mostly evaporated 4.cook time reduced down to 20min, which included the 5 min of broil to brown the bread crumbs. Good flavor, but needed brightening up, so I added some lime zest I had on hand. Really good casserole dish. But now I realize I don't like pasta casserole dishes. I really thought by undercooking the noodles and reducing the liquid and cooking time, I could make the pasta come out the just like it would had I not used the oven, but I still overshot. I could try it again, but it was too much work. It would have been easier to make the roux, mix in the sauteed aromatics, veggies, and protein, and add the perfectly cooked pasta. Maybe someone can explain to me the point of cooking pasta in an oven.
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Alterations, b/c they worked: 1.chicken broth reduced to 2c, milk reduced to 1 1/2c, butter...