What’s in the Pantry?

By: beachcritters

November 2, 2013

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Let’s face it.  There are always going to be those times where you just don’t feel you can find another minute to get things done.  For the last two weeks, it seems I did not have any time at all.  I had been overwhelmed with baking (cheesecakes for a friend), taking a continuing education course for my profession (it certainly would have helped if I had not waited until the last-minute), food judging for the area home shows and the list goes on and on.

The other night I came home and my husband asked me what was for dinner.  I just looked at him, probably like a deer in headlights.  I hadn’t even considered dinner and now it was already late.  I didn’t want to go back out to the grocery store, so we had to figure out something.  That’s when operation pantry surprise went into action.

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We have always kept something in the pantry we can work with.  You never know if there would be people collecting for a food drive or the electricity is going to go out.  I took a look in the pantry to see how my creative juices were going to flow.  I had soup, noodles, canned chicken and a jar of roasted vegetables.  The creativity started to flow.

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I was able to put together a meal that was easy, fairly quick and satisfying for the family.  The next time you don’t have time, but you have hungry eyes waiting for you to feed them, don’t order a pizza.  Look in your pantry and see what you can find.  I’ll bet it will be something good.

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Pantry casserole

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: easy
  • Recipe type: entree

Ingredients:

  • 1 can Cream of Chicken Soup (you could also use Cream of Mushroom or Celery)
  • 1 can Golden Mushroom soup
  • 1/2 cup white wine (you could also use chicken broth, vegetable broth, pasta water or sherry)
  • 2 cans chicken breast (you could also use canned tuna, salmon or shrimp)
  • 2 tablespoons olive oil (you could use grapeseed oil, vegetable oil or canola oil)
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 pint container fresh mushrooms (you can also use dried mushrooms, chopped zucchini, or green beans)
  • 1 small jar of roasted vegetables (you could also use jarred mushrooms, roasted peppers, or artichokes)
  • 1 package egg noodles, cooked according to directions (you could also use pasta or rice)
  • 1 cup Asiago cheese (you could also use Gruyere, Fontina, cheddar or provolone)
  • 1 small bag potato chips, crushed (you could use crackers or breadcrumbs)

Directions:

  1. Pre-heat oven to 350 degrees F.
  2. Mix soups together, add wine and chicken and mix to incorporate. Set aside.
  3. Heat olive oil slightly and add onions. Cook until translucent.
  4. Add garlic and cook until fragrant, approximately one minute.
  5. Add mushrooms and cook until moisture evaporates.
  6. Add roasted vegetables and cook one minute more.
  7. Add cooked mixture to soup mixture, stir to incorporate.
  8. Add cooked noodles and mix to incorporate.
  9. Pour into casserole dish and top with shredded cheese and crushed chips.
  10. Bake for 20-30 minutes or until bubbly and hot.

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