This yummy, meatless, overnight casserole has all the comfort food taste of the creamiest macaroni and cheese but it’s thrown together in one dish. Veggies add color, texture and vitamins. Note that the pasta does not have to be cooked separately.
9-ounce package refrigerated cheese ravioli
Small can sliced ripe olives, well drained
2 plum tomatoes, diced and drained
1 1/2 cups frozen peas
½ teaspoon each salt, freshly ground pepper
1 1/4 cups milk
1 handful of grated Cheddar cheese (optional)
Grease a baking pan and spread ravioli evenly. Sprinkle with olives, tomatoes and peas. Whisk eggs and milk with salt and pepper. Pour egg mixture over ravioli, cover and refrigerate overnight.
Preheat oven to 350 F. Sprinkle casserole with cheese and bake about 35 minutes or until it’s “set” as for custard. (Internal temperature should be at least 160 degrees). Let cool 5 minutes, then serve. Serves 4.
See more of Janet Groene’s RV-ready recipes at http://www.campandrvcook.blogspot.com