Teriyaki shaved casserole

• 1 1/4 tbsp fennel seeds
• 1 tbsp Italian seasoning
• 1 tsp salt
• 16 oz garden rotini noodles
• 2 can 14.5 ounce prego Artisan three cheese sauce
• 12 oz bow tie noodles
• 2 lb shaved ribeye
• 12 oz sargento pepper jack cheese
• 16 oz Del Monte whole kernel Corn (no salt added)
• 16 oz Bush pinto beans
• 10 cup water
• 1 tbsp butter or virgin olive oil
• 12 oz steam fresh broccoli, carrots & califlower
• 1 cup teriyaki sauce
• 1 large aluminum pan for casserole

1. Preheat oven to 450.
2. Add 10 cups of water to a dutch pot or until 3/4 full.
3. Place butter or olive oil in to have nonstick pot.
4. Bring to a boil and add noodles.
5. As noodles cook until tender or Al Dente, grab a dutch pan an pour in the ribeye and add a cup of teriyaki sauce (any brand).
6. Medium cook till almost brown.
7. Pour in then vegetables.
8. Add Italian seasoning, fennel seeds and a dash of salt for taste.
9. Grab a 1/2 dutch pot and add in the pinto beans and whole kernel corn.
10. Cook till most of juice is gone.
11. Take large pan and pour in all ingredients once cooked fully.
12. Then pour on top the sauce.
13. Spread the slices of cheese over it all.
14. Nothing showing but the cheese.
15. Bake for about 30-45 or until all cheese is melted.
16. Served and enjoy.
17. !!
18. !

fennel seeds, italian seasoning, salt, garden rotini noodles, three cheese sauce, noodles, ribeye, sargento pepper, del, pinto beans, water, butter, broccoli, teriyaki sauce, aluminum pan

Taken from cookpad.com/us/recipes/361817-teriyaki-shaved-casserole (may not work)