Egg and Pasta Casserole

Here is my casserole creation for the week. I intended to go to the grocery store today, but it has been pouring down rain so I decided to wait until tomorrow. Since I hadn’t gotten any meat out of the freezer, I had to give some thought to my protein options. I decided on eggs and cheese because I had plenty, and we love them. I combined the eggs with pasta and my own sauce. The sauce amounts given are just an estimate; I didn’t measure the ingredients.

Egg and Pasta Casserole
Recipe type: Main Dish
  • 12 ounces penne, cooked (I used Tinkyada brown rice penne)
  • 8 large eggs, hard boiled and chopped (good sized chunks)
  • ½ cup grated cheese (I used a Mexican blend)
  • ½ cup plain yogurt
  • ¼ cup mayonnaise
  • ⅓ cup ranch salad dressing
  • 1 teaspoon dill weed
  • salt & pepper to taste
  1. Combine the pasta, eggs, and cheese.
  2. In a separate bowl, combine the yogurt, mayonnaise, ranch dressing, dill weed, salt and pepper.
  3. Add the sauce to the other ingredients and toss to coat.
  4. Spoon everything into a medium sized casserole dish (2½ – 3 quart).
  5. Sprinkle some additional cheese on top.
  6. Bake at 350 degrees for 30 minutes.

This was very good. As I said, we love eggs, and this casserole was just another great way to eat them!

So what did you have for dinner?

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  1. WendyGK says

    Rain does the same thing to me. I’d rather stay in and get creative with what I have than brave the elements.

  2. thewholegang says

    Wow, I never thought about using hard boiled eggs this way. This looks interesting and something my vegetarian son might eat. Thanks!

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