I bought a set of four of these little ovenproof casserole pots, complete with their own lids, for just $10 from my supermarket – what a bargain! Now I am busily coming up with recipes so I can use them. However if you don’t have any pots this size (300ml/10 fl oz capacity) then you can make one big bake instead.
For this dish I went for the classic combination of a cheese and onion sauce but, if you want to bulk the amount up to a heartier meal, you could add some sliced bacon or mushrooms. I served with some salad and garlic bread.
Ingredients – serves 4 for a light meal:
- approx 200g/7 oz small dried pasta shapes (I used small macaroni)
- 1 tbsp oil, for cooking
- 1 onion, finely chopped
- 3 tbsp (heaped) Campbell’s Condensed Cream of Mushroom Soup
- 2 tbsp milk
- 1 cup grated cheddar cheese (mature cheddar works better), plus extra to top
- dried mixed herbs and black pepper, to season
- Cook the pasta in a large pot of salted boiling water according to the pack instructions (about 10 minutes).
- Heat your oven to 200C/180C fan forced/390F.
- In a medium saucepan, heat the oil and then cook the onion over a medium heat for 6-7 minutes or until softened.
- Add the soup and milk to the pan with the onion and stir.
- Then add the 1 cup of grated cheese as well as a sprinkling of dried herbs and black pepper, stir until the cheese is melted and then remove from the heat.
- Drain the pasta well and then toss into the other pan to coat with the sauce.
- Spray the individual ovenproof mini dishes (or one larger ovenproof dish) with some cooking spray and place on a baking tray.
- Divide the pasta between the ovenproof dishes then top with the extra cheese and also a little more black pepper.
- Bake (without covering) for 10-15 minutes or until the cheese is bubbling and golden.
- Remove from the oven and leave to cool for 5 minutes before serving.