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All Purpose Casserole Formula

From Terri-Lynn Raffan
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course dinner, Main Course, supper
Servings 6 servings

Ingredients
  

Ingredients

  • 3 cups cooked rice, pasta or potatoes (boiled or mashed)
  • 3-4 cups white sauce recipe follows
  • 3 cups cooked chicken, turkey, ham or fish salmon, tuna, or other firm fillets, shrimp
  • 1-1/2 cups chopped cooked vegetables of your choice or more if you prefer
  • salt and pepper
  • additional seasonings if you prefer

Topping - optional

  • 1 cup bread crumbs, crushed potato chips, crushed tortilla chips or crushed butter crackers
  • 1/2 - 1 cup cheese of your choice grated
  • 3 tbsp melted butter

Instructions
 

  • Spray a 9 x 13 inch pan with non-stick cooking spray. 
    If using rice, pasta or boiled potato stir 1 cup of sauce into the rice, pasta or boiled potato. If using mashed potatoes, you may press them into the bottom of the pan to form a crust, or you may use them as the topping of your casserole. 
    Combine the remaining 3 cups of sauce with the poultry/fish and the vegetables. 
    Pour the mixture over the ingredients in the pan.
    Toss together the topping ingredients (butter, breadcrumbs and cheese).  Sprinkle evening over the top of the casserole. 
    Cover and refrigerate for up to 2 days or freeze for up to six weeks. 
    Defrost the casserole overnight in the fridge if necessary. 
    Allow the casserole to come to room temperature for about 30 minutes. 
    Preheat oven to 350oF.
    Bake the casserole for 30 minutes or until it is bubbling and top is golden.
    Serve immediately.
     
Keyword casserole, technique