After making what seemed like
hundreds of casseroles, I have developed some tips and a shopping list to make
1.The best advice I ever heard and
I would give credit if I could remember where it came from is:
2. Bookmark Switcheroo.
This site gives substitutes for
ingredients you are out of. Ever get in the middle
3. Make 2. It's just as easy to make 2 casseroles as one. Freeze the second for later.
4. If your casserole is
bland, try adding one of these ingredients: Worcestershire Sauce, Powdered Mustard,
5. Keep lots of casserole ingredients on hand. Here is the list:
4lbs of ground hamburger
2lbs of ground turkey
2 1lb packages of smoked sausage links
Mixed Vegetables, and several types of other frozen veggies: peas, corn, broccoli and artichoke hearts.
Chopped Onions: If you are really in a hurry or out of onions these are great to have on hand.
4 cans Cream of Chicken Soup
4 cans of other assorted cream soups, celery, etc.
2 cans cheddar cheese soup
4 cans of Rotel (now there is a milder one)
2 cans water chestnuts
2 cans chopped green chilies
Assorted canned vegetables: peas, corn, creamed corn.
4 cans chicken broth (I like the broths in the resealable cartons)
4 cans beef broth
2 lg cans green enchilada sauce (to make our first place winner)
2 cans sliced olives
2 jars marinara sauce
2 jars pizza sauce
5 cans diced tomatoes
5 cans tomato sauce
5 cans tomato paste
A few cans or jars of gravy
On your shelf
4 boxes macaroni and cheese
1 box quick cooking rice
1 box quick cooking barley
2 boxes Jiffy corn muffin mix
3 boxes stuffing mix
breadcrumbs (I often make great breadcrumbs from leftover garlic bread)
4 packages taco seasoning
box of chicken bullion cubes
In the Refrigerator:
Biscuits in tubes
Crescent rolls in tubes
Fresh Vegetables to have on hand:
A few hot to mild chili peppers
If you keep most of these
ingredients on hand, you will have your choice not only of many casseroles, but lots of