This is a no cook, easy mix and bake dish ideal for those days when you are too tired to cook and need a one pot meal packed with nutrients, carbs and protein for your family. Ek Numberi because every measure in this recipe is one. No halves or quarters which makes it very easy to remember. To make it vegetarian replace chicken with another vegetable such as broccoli. Taste all your cheeses before you add them to this bake as each will vary in salt content. The tomato soup mix is also salted. Adjust the cheeses you use, so that your dish is not salty. I use Panko crumbs and not brown breadcrumbs for this dish because Panko cooks more slowly and gives you a really crunchy topping that kids love. You can also use Saltines, Cheeslings or Monaco biscuits processed to coarse crumbs in a processor. Remember that these crackers are salted.
INGREDIENTS SERVES 4
1 CUP SMALL PASTA SUCH AS ELBOW MACARONI
1 SACHET PACKAGED THICK TOMATO SOUP ABOUT 43-45 GRAMS
1 CUP BOILING HOT WATER
1 CUP BOILING HOT CHICKEN OR VEGETABLE BROTH
1 CUP HOT MILK
1 CUP MIX BROCCOLI, CAULIFLOWER, COOKED CORN, PEAS (TO YOU TASTE)
1 CUP FINELY CHOPPED CARROTS
1 CUP BABY SPINACH OR SWISS CHARD FINELY SHREDDED (OPTIONAL)
1 CUP FINELY CHOPPED CHICKEN BREAST OR USE A VEGGIE OF YOUR CHOICE
1 TBSP GARLIC MINCED
1 TEAsPOON FRESHLY GROUND BLACK PEPPER
1 TEASPOON HOT SAUCE (OR TO YOUR TASTE)
1 CUP SHREDDED CHEDDAR
1 CUP SHREDDED PROCESSED MOZARELLA
1 CUP FRESH BUFFALO MOZZARELLA DRAINED AND FINELY CHOPPED
1 CUP PANKO CRUMBS
1 TABLESPOON MELTED BUTTER MIXED WITH 1 TABLESPOON OLIVE OIL
PREHEAT OVEN TO 350F AND SET FOR 1 HOUR AND 15 MINUTES. PREPARE LOWEST RACK.
COMBINE THE BOILING HOT WATER AND TOMATO SOUP TO A SMOOTH PASTE IN A LARGE MIXING BOWL. ADD THE HOT MILK AND BROTH. ADD ALL REMAINING INGREDIENTS EXCEPT CHEDDAR. MIXED WELL AND POUR INTO A SQUARE 2.2L OVEN PROOF BOWL. PAT DOWN TO SMOOTHEN THE SURFACE.
SPRINKLE THE TOP WITH THE CHEDDAR CHEESE. PAT DOWN AGAIN.
SPRINKLE WITH THE PANKO CRUMBS AND USING THE BACK OF YOUR CUP MEASURE PAT IT DOWN UNTIL SMOOTH AND EVEN. DRIZZLE BUTTER AND OLIVE OIL OVER THE PANK AND BAKE UNTIL DEEP GOLDEN BROWN ON TOP.
SERVE GRATIN HOT WITH GARLIC BREAD.