Curly egg noodles tossed in a light mushroom cream sauce with sweet potatoes, mushrooms, and corn. Less than 30 minutes prep time, minimal dishes, easy ingredients, and a healthy wholesome meal.
I have been on a massive pasta kick lately. Like, I can’t get enough of it.
I’m pretty sure last week, we had a different pasta meal every single night. And then I had those pasta leftovers for lunch. I even contemplated warming up some pasta for breakfast this morning. It’s getting a little out of control.
But the good news is, I’ve now got some awesome pasta recipes to share with you. Starting with this one today. It is a serious winner. Not only because it’s creamy while still healthy, but because of the flavor combinations going on. Totally seasonal, and completely delicious. You are going to love it.
- 3 cups small sweet potatoes cubed into small pieces, just under 3
- 8 ounces egg noodles half a bag
- 1 cup frozen corn
- 1/2 cup mushrooms chopped
- 2 can (10.5 ounces) reduced-fat cream of mushroom soup
- 1/2 cup milk
- 1/2 cup low fat sour cream
- Salt and Pepper (~1/4 teaspoon of each)
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Place a large pot of water on the stove-top to boil. Keep this water on high heat.
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Wash and peel the sweet potatoes. Cut them up into small pieces and place them in the boiling water.
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After 6-7 minutes of the potatoes boiling, add in the pasta.
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After another 6-7 minutes, add in the corn and mushrooms. Boil for one more minute and then remove from the oven and drain. Pour this mixture into an 8 x 8 baking dish.
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Meanwhile, in a large sauce pan over medium heat, combine two cans of cream of mushroom soup, milk, and sour cream. Add in salt and pepper and stir well. Keep on medium heat for about 2 minutes.
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Lower the heat and let simmer until the pasta and sweet potato mixture has been drained.
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Pour the mushroom cream sauce over the pasta and sweet potato mixture in the 8 x 8 dish.
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Enjoy immediately.*
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*Both the sauce and the pasta mixture should finish up about the same time and should be hot and ready to eat. If this isn't the case, warm up the casserole (covered with foil) in a 350 degree F oven for about 10 minutes or until warmed through.
If you want to make this casserole beforehand, make it according to the instructions and then cover with foil and leave in the fridge. When you are ready to cook it, cook the covered casserole in a 350 degree F oven for 20-25 minutes or until warmed through.
Nicole ~ Cooking for Keeps says
November 18, 2013 at 6:23 pmI’m also on a huge pasta kick lately — oh wait, I always am! Ha! Unfortunately I’ve been eating the bad-for-you kind. LOVE how healthy this is.
chelseamessyapron says
November 19, 2013 at 8:49 pmHaha pasta is just too good! Thanks Nicole 🙂
Cindy ~Hun... What's for Dinner? says
November 21, 2013 at 5:00 pmThis pasta is chock full of everything I love. Thanks for sharing at Simple Supper Tuesday.
Miz Helen says
November 23, 2013 at 10:57 pmI just love the flavor combination you have in this dish, it looks delicious. Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
Come Back Soon
Miz Helen
chelseamessyapron says
November 25, 2013 at 1:27 pmThanks Miz Helen! Thanks for hosting a great party 🙂
Cecile @ My Yellow Farmhouse.com says
January 24, 2015 at 12:46 pmThis looks nothing short of AWESOME!! I’m trying to eat more healthy lately and just recipe ‘just fits the bill’ – creamy and delicious ! I’m so glad I found your blog !!
Katie says
April 1, 2015 at 5:58 pmThis was awesome! I just made it tonight and it was delicious. I did add some hot sauce just to take it up a notch but I like spicy. All of the steps flowed together easily, the ingredients were simple and healthy, and it was all cooked in two pots. Thank you!!!