Four-Cheese Chicken Fettuccine Recipe

 

Frequently luscious sounding foods are discussed around our campfire.  Soulful recently mentioned a 3 Cheese Fettuccine Casserole that she prepares for Gatherings.  I asked her to share her recipe with us and here it is:

 

Soulful’s 3 Cheese Fettuccine Casserole

 

1 lb. fettuccine (or another flat pasta if you prefer)
1 8 oz carton of ricotta cheese
1 8 oz carton of sour cream
2 cups (1 package) or more shredded mozzarella or shredded pizza cheese
about 1/2 cup Parmesan cheese
about 3 small cloves garlic chopped (or garlic powder)
Italian seasoning–I use fresh basil
pinch or two of cinnamon
my family adds chopped olives—not necessary though
butter, margarine or a bit of olive oil
about 1/4 cup or less of cream or milk as needed
if you like veggies, about 12 oz chopped vegetables (broccoli,spinach—you choose)
optional— about 1 cup of tuna or shredded chicken

In a bowl, mix the ricotta cheese, sour cream, seasonings and about 1/2 the shredded cheese. Mix well, adding sufficient milk to make a sauce. Fold in the vegetables. (If adding tuna or chicken, do this now)

Cook the fettuccine according to package directions and drain. Coat with enough butter, margarine or olive oil to prevent sticking. Toss in the cheese mixture and pour into a greased casserole. Top with more shredded cheese and sprinkle lightly with bread crumbs. Bake in a 350* oven about 20 minutes or long enough for the cheeses to melt together. Garnish with curled carrots or some fresh basil.

Great for potluck dinners! Moderate ingredients based on your own tastes!

Hope you enjoy!

Tohi,
Karynlee Awianidv  (Soulful Stuff)

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