Mix and Match Casseroles

"Here is the mother recipe for hundreds of casseroles! Just mix and match the ingredients. Use your creativity! :) From southernliving.com"
 
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Ready In:
1hr 35mins
Ingredients:
10
Serves:
8
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ingredients

  • 2 cups meat (see description)
  • 2 cups cream soup, sauce (or alternative, see description)
  • 1 (3 ounce) can mushrooms (or alternative, see description)
  • 2 cups vegetables (see description)
  • 2 cups uncooked rice or 2 cups pasta
  • 1 1 cup bread or 1 cup cracker crumb
  • 1 (8 ounce) container sour cream
  • 1 cup milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
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directions

  • The meat can be: 2 cans tuna, shrimp or crab, or 2 cups chopped cooked chicken or turkey, or 2 cups chopped ham, or 1 lb. ground beef, cooked crumbled and drained.
  • The sauce can be: 1 can of cream of "your favorite, I like onion" soup or 2 cans (14 1/2 oz) tomatoes or 2 cups of your own sauce (barbecue, sweet and sour, teriyaki, curry, marinara, gravy, cheese sauce, etc etc).
  • The extra can be: 1 small can mushrooms, 1 small can sliced olives, 1/4 cup chopped red or green bell pepper, 1/4 cup chopped onion, 1/4 cup chopped celery, 2 minced garlic cloves, 1 can chopped green chilies, 1 package taco seasoning, ranch seasoning, etc etc.
  • The vegetable can be: 1 14-1/2 ounce can vegetable of your choice (peas, green beans, spinach, corn, asparagus) or 2 cups frozen or fresh.
  • The starch can be: uncooked small pasta shells, egg noodles, uncooked rice, hash browns, etc etc.
  • You can use one or two toppings: 1/2 cup cheese of any kind, or 1 cup bread/cracker crumbs mixed with melted butter and sprinkled on top, or stuffing mix. Could be crushed taco or potato chips. Or French fried onions.
  • Once you have chosen your combination, combine 1 8-ounce container sour cream, 1 cup milk, 1 cup water, 1 tsp salt and 1 tsp pepper with sauce (omit sour cream and milk if using tomatoes).
  • Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13- x 9-inch baking dish. Bake, covered, at 350? for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes.

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Reviews

  1. Recipes like this were what helped me learn how to experiment with different ingredients to come up with my own recipes and variations of classic recipes. I searched for a "mix and match" recipe to hopefully help me save on groceries. So glad I found this.
     
  2. Years ago I had this page from Southern Living torn out and posted on the inside of a cabinet door for easy reference. Too many moves and I lost it, but I'm so happy to find this again online! Thank you SO MUCH for posting it. I remember always adding about 1/4-1/2 cup more milk or broth every time because without the extra liquid it becomes very dense/sticky and even more dry on reheat. But that's my only addition - this recipe is so simple and flexible! Though these days I'll probably use plain greek yogurt in place of the sour cream. :)
     
  3. Awesome recipe !!! I've tried it several times, varying ingredients each time and it's always a hit at my house. Thanks so much for sharing.
     
  4. Thanks so much for all the good suggestions. Made dinner from them last night. Used 2 cups of chopped ham. I did precook the pasta, using 2 cups when cooked (eliminating the water). Used 1 can of mushroom soup with 1 cup of sour cream and 1 cup of milk. Sauteed some chopped green pepper, onion, carrots, canned mushrooms & celery....which made up about 2 cups of veggies. Salt, pepper & garlic powder for the seasonings. Topping was French Fried Onion Rings, and went so good with this dish. Great Post!!
     
  5. I had a recipe similiar to this that I lost. With our busy family plus homeschooling, casseroles are a staple in this house. Thanks so much for sharing.
     
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Tweaks

  1. Years ago I had this page from Southern Living torn out and posted on the inside of a cabinet door for easy reference. Too many moves and I lost it, but I'm so happy to find this again online! Thank you SO MUCH for posting it. I remember always adding about 1/4-1/2 cup more milk or broth every time because without the extra liquid it becomes very dense/sticky and even more dry on reheat. But that's my only addition - this recipe is so simple and flexible! Though these days I'll probably use plain greek yogurt in place of the sour cream. :)
     

RECIPE SUBMITTED BY

My name is Jill. When I discovered Recipezaar, and that you can 'sort' recipes by 'rating' it really got my attention. I am building a collection of five star (rated by 100 or more users on this site) :) recipes. This is quite an improvement over frozen entrees from the microwave for lunch!!! I tell everyone I can about this site, so they can reap the benefits too!
 
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