I love making casseroles because I feel warm and good inside whenever I eat them. The hard part is prepping all the ingredients before you throw it all in to bake. The easy part (which I think outweighs the hard part) is the plethora of leftovers for quick dinners throughout the week.
I also love that I can stuff all the vegetables I want in the dish and call it a night.
I am in search of good casserole recipes and soups and any make-ahead type of recipes for that matter. I figured the more I make them, the easier my life will be. Know of any that you can recommend?
Because we have been traveling the last month, most of our meals have been quick and easy.
Now, that we are back in the swing of things (sort of), I am ready to crank up some recipes and put some work in the kitchen. Plus, I have some new kitchen gadgets that are waiting to come out of their beautiful wedding gift boxes.
(recipe adapted from Eating For Life cookbook)
- 4 portions rotini pasta (about 8 oz uncooked). I used Trader Joe’s organic whole wheat pasta
- 2 cans (6 oz) albacore tuna, water packed, drained
- 1 can (10 oz) low-fat, reduced-sodium cream of mushroom soup, condensed
- 1/2 cup skim milk (I used unsweetened almond milk)
- 1 cup frozen peas
- 1 cup frozen spinach (drained)
- 2 tablespoon Garlic Gold nuggets
1.) Preheat oven to 350F degrees
2.) Prepare pasta according to its package directions
3.) Lightly coat an 8″ x 8″ baking dish with cooking spray
4.) Place cooked pasta in baking dish and add tuna, mushroom soup, milk, peas, spinach and garlic gold; mix well.
5.) Bake uncovered until the casserole begins to bubble, about 20 minutes.
6.) Remove casserole from oven and let stand for 5 minutes. Serve and enjoy!
Do you like to eat casseroles?
I grew up eating a lot of stews, but once in awhile I would eat casseroles. When I first learned how to cook, making casseroles intimidated me because usually it has a lot of ingredients. But this recipe was easy and quick and had a short list of ingredients, which I love.