Friday, November 18, 2011

Canadian Mountie Casserole

This is a variation of something 2 of my sisters and their college roommate used to make.  They never really knew what to call it, so they made up the name, "Canadian Mountie Casserole" and it just sort of stuck.  This is the version that my kids like the best.  This is definitely not low in carbs, but is an awesome dish for a cold day or when you want to splurge.  Enjoy!

2 Boxes Velveeta Shells & Cheese
1 box Stove Top stuffing mix
margarine or butter - according to Stove Top directions
1 small package frozen peas
1/2 C Sour Cream*
1 kielbasa, brat, or hot dogs cut into bite-sized pieces (optional)
salt & pepper, to taste

Prepare shells & cheese according to package directions.  While the pasta is cooking on the stove, I like to make my stuffing in the microwave (according to package directions), followed by my peas.  Lightly spray 9x13 pan with cooking spray.  Drain cooked pasta and place in bottom of pan.  Mix the Velveeta cheese packages well with pasta.  Stir in both the cooked stuffing and steamed peas. Then mix in the sour cream.  If adding sausage, mix in and spread evenly in pan.  Bake @ 350 for approximately 12-15 minutes, just enough to give it a little crunch on the top.  Serve warm.

*If you don't like sour cream, you can also use 1 can cream of chicken soup mixed with 1/4 C milk or water instead.

**When reheating leftovers I sometimes add a little butter or milk.

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