Create Your Own Casserole
Mix and match your favorite ingredients to bring new ideas to dinnertime while saving time and planning ahead.
Casserole Ingredients | |
Protein | • Beans or lentils |
Sauce | • Cheddar cheese soup + vegetable juice |
Flavoring | • 2 teaspoons any CNP Seasoning • 2 garlic cloves, chopped (1/2 teaspoon powder, 1 teaspoon minced) • Green pepper, celery, and onion, browned • 1/2 cup Homemade Salsa |
Vegetables | • Asparagus • Broccoli • Carrots • Corn • CNP Vegetable Mix • Green beans • Mixed vegetables • Peas • Summer squash • Sweet Potatoes • Tomatoes • Zucchini |
Grain | • Brown rice |
Topping | • Bread crumbs |
Baking Instructions
- Preheat oven to 375°F.
- If baking the casserole right away, spray a 9×13-inch baking pan with nonstick spray.
- Choose at least one item from each row on the chart below. Prepare ingredients.
- Arrange ingredients in a 9×13-inch baking pan.
- Bake at 375°F for 30 minutes, or until bubbly.
Freezing Instructions
- Line the casserole dish with freezer paper.
- Put together the casserole following the steps above.
- Wrap the freezer paper around the casserole, covering the top. Freeze solid.
- To use the dish for other meals, remove the casserole from the baking dish and place it in a resealable plastic bag. Place in the freezer.
- When ready to heat, remove the freezer paper and place the frozen casserole in the baking dish. Bake at 375°F for 1 hour.
Casserole Combinations
Makes 6-7 cups | 6 servings
Tuna Casserole
- 2 5-ounce cans tuna, drained
- 1 can cream of celery soup
- 1/3 cup low-fat milk
- 2 garlic cloves, chopped (1/2 teaspoon powder, 1 teaspoon minced)
- 1 cup cooked shelled peas, fresh, frozen, or canned
- 1 cup cooked corn, fresh, frozen, or canned
- 1 1/2-2 cups cooked whole-wheat pasta
- 2-4 Tablespoons crushed cracker crumbs
Potluck Casserole
- 1 1/2-2 cups cooked beef, chicken, game, ham, lamb, pork, turkey, or veal. Ground or cubed
- 1 can cream of mushroom soup
- 1/3 cup low-fat milk
- 1-2 teaspoons dried herbs
- 1 cup cooked broccoli, fresh or frozen
- 1 cup cooked carrots, fresh, frozen, or canned
- 11/2-2 cups cooked brown rice
- 2-4 Tablespoons low-fat cheese, shredded
Thanksgiving Casserole
- 1 1/2-2 cups cooked turkey, shredded or ground
- 1 1/2 cups CNP Magic Mix
- 1 cup water or broth
- 1-2 teaspoons CNP Herb Ranch Seasoning
- 1 cup sweet potatoes, fresh cooked or canned
- 1 cup cooked mixed vegetables, fresh, frozen, or canned
- 6-8 corn tortillas
- 2-4 Tablespoons stuffing mix
Bean & Rice Casserole
- 1 1/2-2 cups or 1 15-ounce can cooked beans, any kind
- 1 8-ounce can tomato sauce
- 1/3 cup low-fat milk
- 1-2 teaspoons CNP Mexican Seasoning
- 1 cup CNP Vegetable Mix
- 1 cup tomatoes or 1 8-ounce can, drained
- 1 1/2-2 cups cooked brown rice
- 2-4 Tablespoons crushed corn tortilla chips