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Sopa Seca (Mexican Noodle Casserole)

(3 reviews)
Sopa Seca (Mexican Noodle Casserole)
  • Prep Time 30 min
  • Total Time 50 min
  • Servings 1
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Sopa Seca (Mexican Noodle Casserole)

This dish gets its deep flavor from toasting pasta in a frying pan before cooking it in sauce.

Ingredients

1
pound angel hair pasta
Olive oil
1
onion
2
cloves garlic
1
(7 ounce) can Old El Paso™ Green Chiles
1
(28 ounce) can Muir Glen™ organic fire roasted crushed tomatoes
1 1/2
cup chicken stock
Cotija cheese
Avocado

Directions

  • 1 Put the pasta into a large bowl and break it up with your hands into 2 to 3-inch pieces.
  • 2 In a frying pan, add some olive oil and in 2 or 3 batches, toast the pasta on a medium/high heat until browned. Remove from pan and put into a baking dish or casserole. Repeat until all pasta is browned.
  • 3 In the same pan, saute the onion for about 7-8 minutes until softened. Add the garlic and cook 2 minutes. Add the can of green chiles and cook 5 minutes. Add the can of tomato and the chicken stock and bring to a simmer. Pour the mixture over the pasta in the baking dish.
  • 4 Bake at 350ºF for about 25 minutes until the pasta is tender. Remove from oven.
  • 5 Top with slices of avocado and crumbled cheese. Serve immediately.
See Step By Step

Step By Step  

Sopa Seca is a Mexican noodle casserole that's easy to make and totally delicious to eat.

As prepared by The Food in my Beard,

With Cinco de Mayo coming up, here's an easy Mexican-inspired idea for dinner!

Sopa Seca translates to “dry soup” – which is an odd name for a dish, don’t you think? It comes from the process of mixing a basic tomato soup with toasted pasta and allowing the noodles to absorb the liquid until the dish is dried out and the pasta is cooked.

There aren't many ingredients in this recipe, which I expected to lead to a boring bowl of pasta. However, toasting the angel hair until it gets nice and browned really adds a deep and complex flavor to the whole dish.

I just ate a big bowl of this for dinner, but it would really shine as the side dish for a roasted chicken or grilled flank steak too.

 

Sopa Seca (Mexican Casserole)

I have to be honest with you guys for a minute though. Breaking up the pasta and toasting it can lead to a bit of a mess in your kitchen! The angel hair was flying everywhere as I was smashing it up, and then it was getting all over the place as I was toasting it, too. I found pieces of pasta around the kitchen for the next few days.

 

Sopa Seca (Mexican Casserole)

Really brown up the pasta, that’s where most of the flavor comes from!

 

Sopa Seca (Mexican Casserole)

Finally, add onions, garlic, and green chiles to start the sauce.

 

Sopa Seca (Mexican Casserole)

And tomato and chicken stock to finish it.

 

Sopa Seca (Mexican Casserole)

Mix the sauce with the toasted pasta.

 

Sopa Seca (Mexican Casserole)

You can see it's still soupy at this point. After about 20 minutes in the oven it will be perfect.

 

Sopa Seca (Mexican Casserole)

Really great flavors in this.

 

Sopa Seca (Mexican Casserole)

A little cotija and avocado are the perfect toppings.

 

Dan Whalen usually likes his soup wet.  He has been blogging for over 5 years at The Food in My Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!

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Nutrition Information 
No nutrition information available for this recipe
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