Create a Casserole

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Niki Cotton

ingredients

1. PROTEIN- meats, fish, beans

• 2 cups diced roast beef
• 8-12 slices meatloaf
• 1 lb ground meat
• 1 lb hot dogs or sausage
• 2 cups diced or ground chicken, turkey or lamb
• 8 hard cooked eggs, sliced
• 2 cups diced or shredded cheddar cheese or any hard type
• 1 16 oz can tuna, salmon, or other fish
• 2 cans or 1 lb dried beans

2. CARBS - potatoes, pasta, rice

• 3 cups cooked rice
• 2cups leftover biscuits, crumbled
• 3 cups leftover stuffing
• 2 cups crackers, crumbled
• 2 cups mashed potatoes
• 2 cups sliced potatoes
• 3 cups cooked pasta
• 1 package mac and cheese
• 2 cups whole kernal or cream-style corn

5. CASSEROLE TOPPINGS (Optional)

• grated cheese
• crushed cracker crumbs or
• croutons
• crushed crisp ready-to-eat cereal
• dumplings
• mashed potatoes
• biscuits
• soft or dry bread crumbs
• snipped parsley

3. VEGGIES - fresh, frozen, or canned

• About 2 cups of any vegetables. They can be leftover, canned fresh or frozen. Root vegetables should be partially cooked or sauteed.
• green beans
• green peas
• carrots
• celery, sliced
• zucchini, diced
• broccoli, chopped
• red or green peppers, chopped
• tomatoes
• spinach
• onions, chopped and sauteed
• rutabagas
• turnips
• parsnips
• golden beets

4. SAUCES

• Amount of sauce required may vary depending on the consistency of the other foods used
• 2 cups white sauce
• 2 cups stewed tomatoes
• 3/4 cup mayo or salad dressing
• plus 1/2 cup skim milk and 2
• tablespoons lemon juice
• 2 cups tomato juice or sauce
• 1 cup plain yogurt and 1/2 cup milk
• 1 1/2 to 2 cups broth
• 2 cups bouillon
• 2 cups leftover gravy
• 2 cups cream soup

directions

Source: lancaster.unl.edu