Casserole doubles as appetizer

  • Tuesday, November 10, 2009 10:11am
  • Life

‘I read your column often and enjoy trying the recipes that come from people in our communities,” Susan Campbell of Camano Island writes. “This past weekend, I tried the Top Ramen fiesta casserrole recipe, but with a twist. I thought your readers might be interested in hearing about it.

“”Because I needed a dish to take to a party, I decided to spray a bar pan, rather than baking it in a traditional casserole dish. Once it became bubbly and browned, in about half the cooking time recommended, I removed it from the oven and let cool. I then cut the dish into 1-inch squares which would be easy for people to enjoy as a little nibble, rather than a spoonful. It worked wonderfully and was really enjoyable. Additionally, I used pepper-jack cheese in place of the jack cheese and peppers — one less can to open. Next time, I am going to add some roasted red peppers along with the black olives to make it ‘pop’ just a bit!”

Susan adds, “This will be one of my new standbys — everyone loved it, and it could not have been easier! Thanks for the great recipe — it is a winner!”

In case you missed or misplaced Everett cook Linda Happy’s how-to in the Oct. 23 Forum, here it is again:

Top Ramen fiesta casserole

2packages chicken-flavored Top Ramen (save only 1 seasoning packet)


1cup real sour cream (see note)

1cup cubed Monterey jack cheese

1/2 cup (4-ounce can) diced green chilies

1/4 cup sliced black olives

3/4 cup shredded cheddar cheese

1/4 cup Parmesan cheese

Garnishes: sliced Roma tomatoes, avocado slices and chopped green onions (optional)

Break noodles and cook in boiling water for just 2 minutes. Drain and rinse with cold water. Combine only one of the seasoning packets with the sour cream, then add noodles, cubed cheese, green chilies and olives. Mix well and spoon into a greased 9-inch square casserole dish. Sprinkle with the grated cheddar, then the Parmesan, and bake at 400 degrees for 20 minutes or until browned and bubbly.

If desired, top dish with tomato and avocado slices and green onions before serving.

Note: Do not use “lite” sour cream for this recipe – it compromises the texture and flavor.

The next Forum will appear in Monday’s Good Life section.

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