Once again, this is something I have made before, but I think this time I did a better job with it. If there is any single reason for it, it was because the onions were in larger chunks, and the bell peppers were cut smaller. This led to both remaining crispy and at the same time being bite sized. Considering the rest of the dish was noodles, a creamy sauce, cheese and some chicken, the vegetables were a vital textural and flavor element. It’s weird to say, but the onions were probably the star of the dish, because they really severe onion flavor was baked out, but they still were the most flavorful element of the casserole.
Also, for the record, I would say that any baked dish that is predominantly a white sauce is a casserole. Anything with a red sauce is a hot dish. I may be the only person who has made a distinction.
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