Noodles, Noodles–A Versatile Casserole Recipe

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Yesterday, I grabbed some odds and ends of noodles that had been tucked into the corners of my pantry and cooked them all up.  There were corn shells, corn “egg” noodles, and quinoa penne pasta.  I just cooked it all in the same pot.  It made more than I thought it would, so I ended up making 2 large bowls of casserole.  I just used a basic recipe that I’ve been making for years.  I did not measure anything.  Here’s what I did:

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I divided the noodles into 2 large bowls.  In 1 bowl, I put a pint of home-canned tuna, broken up.  (a couple of cans would work)  In the other bowl, I put 2 small zip-topped bags of defrosted turkey that I had previously frozen during the holidays.  Then, I added peas (about a pint per bowl), cheese (about 2 cups per bowl), dried onion flakes (about 1 Tablespoon per bowl), and cream of mushroom soup (about 3 boxes of Pacific Foods brand divided between the bowls–I use that because it’s gluten-free, but any kind would work).    I added 1 small jar of mushrooms to the turkey casserole.

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I stirred it up. That’s it.   When dinner time came, I warmed up the part we wanted to eat yesterday in the microwave.  The oven works, too.  It takes about 1 hour at 350 degrees, but I was in a hurry.

In the past, I’ve used many different kinds and shapes of noodles.  I’ve sauted onions instead of using flakes.  I’ve put in leftover cooked carrots, or broccoli, or green beans.  I’ve made my own white sauce with mushrooms instead of cream of mushroom soup.  I’ve used different kinds of cheese.  The great thing about this recipe is that you can use up whatever you have and it comes out tasting great.  In one cooking session, I had both turkey casserole and tuna casserole, giving me meals that are going to taste a little different on several nights this week.  Truthfully, it made so much, that I gave my mom some, and probably will freeze one bowl full for another busy day!

 

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2 thoughts on “Noodles, Noodles–A Versatile Casserole Recipe

  1. That’s how we make casseroles around here too, Becky. Good old cream of mushroom soup. I know a lot of people don’t like it, but it sure is quick and handy. I mix up my noodles too when I get down to the end of the package. Someone gave us some Christmas pasta, and every once in a while you can spot little green Christmas trees in my casseroles. Have fun invented new recipes as you clean out!

    Hugs
    Jane

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    1. Little Christmas trees would be cute!

      I grew up on casseroles with Campbell’s cream of mushroom soup, and still think that flavor is the most comforting, homey flavor. I just have to do things a bit differently now-days since I’m gluten-free. The Pacific Foods brand is a little more flavored of garlic, but still good:)

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