You can use anything for the layers – any pasta on the bottom (I prefer angelhair) any veggies next, meat next if you want.
Cook them all first, then layer.
This one started with spaghetti – because I have a lot!
Then, peas because I’ve been craving them.
Then, chopped chicken that I pulled off a whole roasted chicken that we’d had for dinner the night before. I had roasted it with lemon, garlic and rosemary.
For the sauce, I take about 1/2 stick of butter, melt and whisk in about 3 tablespoons flour…. whisk until thick then add milk slowly (about 3 cups), while whisking and allow to thicken between pours. Sometimes I substitute some of the milk with a good broth if I have a one.
Once all is mixed and has a nice heavy cream texture, add grated cheese – I use anything that sounds good and I find in the bottom drawer of the fridge – this was provolone, cheddar and parmesan…. I also salt and pepper along the way, add any spices and herbs. For this one, I added chopped sundried tomatoes.
Pour mix all over top of casserole, sprinkle top with more parm and bake for about 40 minutes.