Creamy Lemon Casserole

Ingredients:

16 oz. Country Pasta, cooked according to pkg. directions
4 Tbsp. butter
2 (or more) cloves garlic, finely chopped
1-2 lemons, one zested & juiced.
Use the second lemon for more juice!
2 Tbsp. olive oil
3-4 oz. grated Parmesan cheese
¼ c. chopped parsley
2 c. sour cream
½ -1 tsp. Sea salt (to taste)

Directions:

Cook pasta according to package directions, drain and rinse in warm water. Set aside. Preheat oven to 375°. In a medium skillet, melt butter with olive oil over low heat. Meanwhile, finely chop your garlic and zest one whole lemon with a microplane zester or grater. When butter is melted, add garlic and squeeze lemon juice into pan. Make sure to remove seeds from lemon first. Remove from heat, add sour cream and mix well. Add lemon zest and salt to taste. Pour mixture over drained pasta and stir until pasta is well coated. Pour into an oven safe casserole dish, cover with tin foil and bake for 20-25 minutes. Uncover and bake for an additional 10 minutes, or until top begins to lightly brown. Remove from oven, add a little more fresh lemon juice, and top with chopped parsley and grated Parmesan. Allow to cool (and melt cheese) for 5 minutes, then serve.

Oh…so good!

Serves 4. Prep time 20 minutes. Cook time 30-35 minutes.