3 cups uncooked spiral pasta
1 medium brown onion
3 tablespoons (60g) butter
3 tablespoons plain flour
3 cups milk
½ cup sour cream
2 hardboiled eggs
1 cup grated cheddar cheese
1 cup fresh breadcrumbs
¼ cup finely grated parmesan cheese
½ cup broccoli
½ cup diced carrots
½ cup corn kernels
¼ cup peas
½ cup diced capsicum
Directions to Cook:
Preheat oven to 160°C.
Cook pasta according to packet directions. Drain and set aside.
Steam broccoli, corn, carrots and peas until tender. Drain and set aside.
Finely dice onion. Melt butter over low-medium heat and sauté onion and capsicum until tender. Add flour and mix well to combine. Stir over heat for 1 minute. Remove pan from heat. Gradually add milk, whisking in between each addition until smooth. Return to heat and stir continuously until sauce boils and thickens. Stir in sour cream and cheddar cheese and warm through until cheese melts. Add cooked pasta, roughly chopped boiled eggs and vegetables. Stir to combine. Transfer mixture to an ovenproof 35x23cm glass oblong dish. Top with fresh breadcrumbs and parmesan cheese. Bake for 30 minutes until golden and bubbling. Let stand for 5 minutes before serving.
Serve with garden salad and garlic bread or crunchy potatoes.
For fresh breadcrumbs, freeze 2 slices bread. Remove crusts and grate. Alternatively, process fresh bread slices in a food processor.
I use powdered milk for this recipe as it uses a large quantity of milk.
Gluten Free Variation:
Directly substitute equal quantity of BuonTempo Gluten Free Pasta Spirals.
Use 4 tablespoons Orgran Gluten Free Plain Flour in the sauce. Fresh breadcrumbs can be made from Country Life or Burgen Gluten Free Bread.
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