Fast Leftover Casserole
Clean the fridge and make a fast, one-dish meal.
- Noodles (egg noodles, or macaroni noodles, or ramen noodles, etc)
- Leftover meat, cubed (Ham, turkey, chicken, canned tuna, etc)
- 2 Tbs Olive Oil
- A medium onion, chopped (red, yellow, sweet, or whatever you have)
- Frozen peas, canned beans, or any cooked vegetable that you want to use up
- 2 cloves of Garlic, diced
- 1 can cream of mushroom soup
- 1 Tbs Herbes de Provence (if you don’t have this use half Rosemary, half Thyme)
- Black pepper to taste
- Red pepper flakes to taste (optional)
- 8 oz brick of cheese, shredded (cheddar, or whatever you have)
- Breadcrumbs (optional) (Italian, Panko, whatever you have)
- Cook the pasta according to the directions on the package.
- (Optional: if you want breadcrumbs on top, pre-heat the oven to 350F).
- While the water is heating up for the pasta, put the olive oil in a skillet and turn the heat to medium. If you are going to be baking it at the end to make a crunchy topping, then use an oven-safe skillet and you have one less thing to wash.
- Chop the onion and add it to the skillet. Sauté the onion for 5 to 10 minutes until the onion looks glassy and starts to caramelize.
- Add garlic
- Add cubed meat
- Add veggies
- Add can of mushroom soup
- Add spices
- Add cheese (Optional: Fold In The Cheese)
- Stir and warm everything up
- You can eat now, if you are in a hurry, or you can make a crunchy topping with breadcrumbs.
- Optional — if you are putting breadcrumbs on top, bake uncovered for 15 to 20 min until the breadcrumbs are crunchy.
- Everything is already cooked, so you are just mixing and melting.
- Because you can use any meat, any noodle, any vegetable, any cheese, and any kind of breadcrumb, this recipe is really flexible and can be used to clear the fridge, so to speak.
- I usually buy a block of cheese and shred it because I think that it tastes better.