Today’s recipe is actually kind of special for me since it was the very first recipe I ever tried out for my family and I’ve been making it at least once a month ever since! I found it in a Dutch cookbook called ‘The Complete Pasta Kitchen’ many years ago but I’ve made my own version of since. I’ve made it for myself, for friends, for my mom/dad/brother/sister and even for my dad’s entire family and it’s always been a big success. It doesn’t happen that often anymore now that I follow a recipe word for word or even make the same recipe from a cook book as much as I do this one, it has to be my favourite casserole of all and I swear it beats mac & cheese on every single level.
Now granted, when I first read it, there was one ingredient that seemed a bit odd, even for an completely unexperienced cook: tomato soup. I wasn’t too sure what to expect of it at first but whoever came up with that idea should get a medal for it! The flavour you get from the soup is just so special and there’s just no way this recipe would’ve been as good if it had been tomato sauce instead of soup. So please just give this odd ingredient a chance and whatever you do: don’t replace it with tomato sauce!
I somehow also always end up with an insane amount of leftovers, which is obviously something most of my friends or colleagues love about this recipe. Now it does require quite a lot of preparation and cooking, but with some of my tips below you should be able to minimise the amount of cleaning up you’ll have to do afterwards.
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