In this recipe cooked pasta with a cheese and mustard sauce is pressed into a pie dish and baked to form a crust. The filling of chicken, leek, carrot and zucchini is added and then topped with more of the pasta mix. A quite different sort of chicken and vegetable pie.
Mum chopped this recipe off the back of a packet of Sunrice. The packet has a use by date of 15 Apr 2005 so it’s a fairly recent recipe as far as her collection goes. The tomato pasta sauce also gives it’s age away.
Everyone has a quick pasta recipe these days and at first glance this one doesn’t seem all that unusual, but back when Mum cut this one out it was a fairly new idea for her. At that time the only pasta dish she made spaghetti bolognese.
When I was growing up the best part of the Sun newspaper was the Corinella children’s page. Each week the paper would publish jokes, drawings and recipes sent in by children and they would be awarded certificates of merit. This Fried Rice recipe earned it’s sender a Blue Certificate. It’s not the way I make Fried Rice, it has a much higher egg to rice ratio than my version, but it looks good and certainly worthy of a Blue Certificate.
Version One has the grand title Chicken Saute Au Gratin – a bit fancy really for chicken and mushroom topped with chips and cheese. Still as the tag at the bottom says it’s a great one for kids.
Version Two is not that much more sophisticated and should also be one kids love. Having just made a ‘pasta bake’ ie macaroni cheese for my grand-daughters, I really think this could also be called a pasta bake. Although I think I’d substitute whole milk for the evaporated milk for a better flavour.
This is a nice meaty pasta bake with carrot, celery and mushrooms cunningly hidden to fool those picky eaters. I like that you can make it and freeze it as it’s always great to have something in the freezer for those busy or lazy nights when you just don’t have time or feel like cooking.