Rotel Casserole

Four ingredients, one baking dish, zero effort. This Southern staple combines cooked pasta shells with sharp cheddar cheese, a can of Rotel tomatoes (diced tomatoes with green chilies), and cream of mushroom soup. Mix everything together, bake until it’s bubbling and golden, and you’ve got a creamy, slightly spicy side dish that goes with just about anything.

The Rotel tomatoes are what give this casserole its personality. That combination of diced tomatoes and green chilies adds a low-key heat and tang that prevents the dish from tasting like plain macaroni and cheese. The cream of mushroom soup acts as a ready-made sauce, binding everything together into a cohesive, creamy mixture without needing to make a roux or béchamel from scratch.

Use a sharp or extra-sharp cheddar; mild cheddar melts fine but doesn’t contribute enough flavor to stand up against the Rotel. The casserole is done when it’s bubbling around the edges and the top has started to set. A sprinkle of parsley flakes and paprika on top adds color.

Kitchen Tips

• Cook the pasta just until al dente; it finishes cooking in the oven and overdone pasta turns to mush
• Use the juice from the Rotel can, not just the solids; it loosens the casserole and adds flavor
• This freezes beautifully: assemble, cover tightly with foil, and freeze unbaked for up to 3 months
• Bake from frozen at 350F, adding 15-20 extra minutes

Variations

• Meaty: Stir in a pound of browned ground beef or sausage for a main dish
• Extra spicy: Use the “hot” variety of Rotel tomatoes
• Broccoli cheddar: Add a cup of steamed broccoli florets before baking