Yummy, Gooey 'Goulash' Casserole
Oh. My. Gooey. Goodness!
Listen, we love creamy, cheesy, gooey comfort food. And this time of year we indulge a bit. Hey...we're hibernating! That being said, there is still some nutritional value in this rich, flavorful and oh-so-yummy dish. If you're bodybuilding, plan carb day around this meal--this dish is Leg Day's best friend!
This casserole would be spectacular for just about any occasion where you want to present a dish that tastes like a lot of made-from-scratch slave-all-day work---but really isn't! It's a favorite for potlucks, parties, week night dinners, and you may even want to add this one to your holiday feast repertoire. In true goulash style, we took the "kitchen sink" method and threw just about anything we had on hand in here, with great results. Just about every ingredient can be customized or substituted--we go over that in the video. Enjoy!
Watch the tutorial here:
2 pkg ground italian sausage
1/2 yellow onion, diced
2 pkg pasta, boiled and drained (your choice of noodle, we used a mix of elbow macaroni and ziti noodles)
2 cloves garlic, minced (but you know us--that means more like 5 cloves!)
1/2 Alfredo seasoning powder packet
Salt, pepper, italian seasoning to taste
1 jar tomato sauce (or spaghetti sauce)
1 jar diced tomatoes
3-5 generous handfuls spinach
1 pkg cream cheese
1 jar alfredo sauce (can substitute plain yogurt or sour cream)
1.5 cups shredded cheese blend + more cheese as desired for topping
Preheat oven to 350 degrees. Saute onions and garlic in an oiled skillet over medium heat. Add sausage to the pan and cook until browned, reduce to simmer. Stir in tomoto sauce, tomatoes, alfredo sauce powder packet, and seasonings. Add spinach and cream cheese on top and cover, cook over low heat for about 5-10 minutes. Pour 1 cup water across mixture, cover and let continue to cook until warm and bubbly. Stir occasionally. Meanwhile pour alfredo sauce and 1 cup water in a large bowl. Add shredded cheese and noodles to bowl and mix. Gradually add skillet mixture into bowl and combine well. Pour evenly into large glass baking dish. Top with as much shredded cheese as desired (we like a nice thick layer of cheese).
Cover with foil and Bake at 350 for 30-40 minutes.
Tip: Place your dish on a cookie sheet in the oven to catch any spills from bubbling over hat may occur during baking.