Recipe - Easy Cheese Ravioli Casserole

I had to go back through my blog and make sure that I didn't already post this recipe. It's become an easy "go-to" for me because it only takes minutes to make, you assemble it in advance, so it makes dinnertime a breeze, and it is full of things my family loves.

Basically, it's store-bought ravioli topped with sun-dried tomatoes, broccoli & cheese then you pour an egg mixture on top which binds it all together during the cooking process. I usually serve it with an additional veggie and some biscuits, so the kids (and Brian) get double veggies and don't even notice! (I'm so sneaky sometimes - ha!).

Here are the steps (ingredient list is at the bottom):
1. Spray casserole dish with Pam and place store-bought (refrigerated - NOT frozen) ravioli on bottom of dish.
2. Chop up sun-dried tomatoes and sprinkle over ravioli.

 3. Top that with fresh (or thawed if frozen) broccoli.

4. Then sprinkle with shredded cheese. 

5. Mix together eggs & milk in separate bowl.
6. Season casserole with salt & pepper.
7. Pour egg mixture over entire dish.
8. Cover and let sit in fridge for 2 to 24 hours.
9. Bake at 350 for 40-45 minutes until center is set (not gooey). Let stand for 10 minutes.

ENJOY!

Ingredients:

*** I cut this recipe in half for our family, but if you have lots of kiddos or want leftovers, then make the full recipe. ***

• (2) 9 oz. packages of refrigerated ravioli (any flavor will work)
• 1/2 of a 7 oz. jar of oil-packed sun-dried tomatoes
• 2 cups broccoli florets (thawed if frozen)
• 2 cups shredded cheese (colby or cheddar)
• 8 eggs
• 2 1/2 cups milk
• Salt & pepper to taste