Anything Leftover Casserole

leftover anything casserole unbaked

Leftover chicken and noodles

The amounts are very flexible. Consider the size of your baking dish as you measure.

Ingredients for a 2 Quart Casserole:

4 cups already cooked vegetables/meat in any combination

1 cup cooked noodles, thin quick cooking noodles, cooked rice, uncooked instant rice, stuffing, tortillas strips, or beans

1 1/2 cups thick liquid such as canned tomatoes, soup, or thick gravy such as a velouté.

1/2 cup thinning/seasoning liquid if one is using an uncooked veggies or quick cooking noodles or rice

Seasonings of your choice, add your favorites until the mixture smells wonderful!

Anything Casserole turkey WM

Leftover turkey and veggies

Ingredients for a 3 Quart Casserole:

6 cups already cooked vegetables/meat in any combination

2 cups cooked or quick cooking noodles or rice, stuffing, tortilla strips, or beans

2 1/2 cup thick liquid such as canned tomatoes, creamy soup, or thick gravy

1 cup thinning liquid as needed if there are uncooked veggies or quick cooking noodles or rice

Seasonings of your choice, add your favorites until the mixture smells wonderful!

Alternative Ingredient Measurements for Long Cooking Rice or Noodles:

Add a scant extra 1/2 cup of thinning liquid for each cup of uncooked noodles or rice.

Directions:

Preheat the oven to 350º F.

You choose to to mix it all together in a bowl and pour into a non-stick sprayed casserole, or layer the ingredients in whatever order strikes your fancy, pouring thinning liquids over the top.

Use a casserole dish that fits the ingredients, which should not reach beyond 1 inch from the top of the dish.

For already cooked or quick to cook ingredients, cover and bake for about 30 minutes or until hot and bubbly. Check that any uncooked ingredients are done, adding a little more liquid if necessary. Remove from the oven and let the casserole sit for five minutes with the lid on. Serve with a nice salad or the fruit of your choice.

For casseroles that contain longer to cook rice or noodles, cover and bake for about an hour or so until hot and bubbly. Test for doneness and add an extra 10 minutes until everything is done.

Remove the casserole from the oven and let sit for 10 minutes before serving.

A Few Options to Consider:

Thick liquids include tomatoes, jar of prepared tomato or cheese sauce, a white, mushroom, or cheese sauce, canned or homemade undiluted creamy soup.

Thinning liquids include water, milk, stock, cream, beer, wine. You will need thin liquids if you are using uncooked instant rice or quick cook noodles. If using regular rice or noodles you will need to increase the thin liquid accordingly. It is easier to just cook them first and add to the casserole before cooking.

If you used any uncooked non-leftover vegetables, increase the baking time by about 10 minutes. Check for veggie doneness at that time.

Use less liquid if you would like a firmer casserole that can be sliced like a pie.

Use more liquid for a more saucy experience.

If you have the room for calories and fat, add panko dotted with a tablespoon of butter as a topper.

Or top with cheese and cook until the edges of the cheese become crisp and brown.

If there is room in the pot, add more chopped veggies such as onions, sweet red peppers, mushrooms, etc if room allows in your casserole dish. Chop and sauté a few minutes before mixing in with the rest or add more cooking time.

It is important that you not fill the casserole all the way to the top or you will have to clean up a very unmindful spill. Leave about an inch and place a piece of aluminum foil on the rack beneath.

Spray casserole with non-stick spray for mindfully easy cleanup.

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