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Mix and Match Casserole

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Rating: 5/5 5 stars
2 reviews

ready in: 1-2 hrs
serves/makes:   6
  

recipe id: 25322

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ingredients

8 ounces sour cream
1 cup milk
1 cup water
1 teaspoon salt
1 teaspoon black pepper

Choose One Sauce Maker

10 3/4 ounces cream of mushroom soup, condensed, undiluted
10 3/4 ounces cream of celery soup, condensed, undiluted
10 3/4 ounces cream of chicken soup, condensed, undiluted
10 3/4 ounces cheddar cheese soup, undiluted
29 ounces diced tomatoes with basil, garlic and oregano, undrained

Choose One Vegetable

14 1/2 ounces cut Italian green beans, drained
15 1/4 ounces sweet peas, drained
10 1/2 ounces asparagus cuts and tips, drained
15 1/4 ounces whole kernel corn, drained
13 1/2 ounces chopped spinach

Choose One Pasta or Rice

2 cups uncooked elbow macaroni
1 cup uncooked regular white rice
4 cups uncooked wide egg noodles
3 cups uncooked small pasta shells

Choose One Meat, Fish or Poultry

12 ounces solid white tuna in spring water, drained and flaked
2 cups chopped cooked chicken
2 cups chopped cooked ham
2 cups chopped cooked turkey
1 pound ground beef, browned and drained

Choose One or More Extras (optional)

3 ounces canned mushroom slices, drained
1/4 cup sliced black olives
1/4 cup chopped red bell pepper, or green
1/4 cup chopped onion
1/4 cup chopped celery
2 cloves garlic, minced
4 1/2 ounces chopped green chiles
1 1/4 ounce taco seasoning mix

Choose One or Two Toppings

1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
1/2 cup fine dry breadcrumbs
1 cup round buttery crackers, crushed
1 cup herb-seasoned stuffing mix

directions

Combine sour cream, milk, water, salt and pepper with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13 x 9 inch baking dish.

Bake, covered, at 350 degrees F for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes.

Invent your own one-dish combinations, switching ingredients for variety. Each casserole bakes 1 hour and 20 minutes, eliminating the need to precook the pasta or rice. Experiment with different flavors and create family favorites.

Chicken Casserole: cream of chicken soup, asparagus, rice, chicken, Parmesan cheese, breadcrumbs

Ham Casserole: cream of celery soup, green beans, wide egg noodles, ham, garlic, 2 portions Swiss cheese

Turkey Casserole: 3 cans diced tomatoes, sweet peas, small pasta shells, turkey, onion, garlic, 2 portions mozzarella cheese, herb-seasoned stuffing mix or round buttery crackers

Ground Beef Casserole: Cheddar cheese soup, corn, elbow macaroni, ground beef, sliced mushrooms, green chiles, taco seasoning mix, 2 portions mozzarella cheese

Meatless Casserole: diced tomatoes, corn, rice, ripe olives, 4 portions bell pepper, 4 portions celery, garlic, Parmesan cheese

Tuna Casserole: cream of mushroom soup, sweet peas, elbow macaroni, tuna, sliced mushrooms, mozzarella cheese, breadcrumbs

added by

PumpkinL

nutrition

358 calories, 15 grams fat, 32 grams carbohydrates, 24 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com




REVIEW: recipe rating
I love this concept! I have always tried to put together a casserole but it never came out right...it was either too dry, too wet, or not seasoned enough. I followed the amounts on this recipe to the letter and it came out perfectly! I have used this recipe over and over again, each time using different ingredients and each one turns out well. Thanks for breaking down the mix and match casserole concept into easy to follow amounts and instructions!


Registered Member at CDKitchen.com
Member since:
Jan 1, 2007





REVIEW: recipe rating
This is a great concept! I made minor substitutions-like instead of elbow mac. or shells, I used penne for my dish.

The use of pepper is a bit heavy and I like spicy. Id take it down to just above a 1/2 tsp rather than the suggested 1 tsp for the general public.

It came out a bit liquidy at the bottom, like i could have baked it for a few more minutes, or I could have used a little more pasta to absorb that liquid, or I may not have drained the tuna well enough. I also used frozen peas, so those may have left some moisture behind...so Im going to play with this again, using different ingredients and see how it goes.

Side Note: I also used lite, low fat and fat free when I could to make it Weight Watcher's friendly. It serves 6 big portions, at only 5 pts each.

All in all, very good, very easy to prepare, great for cleaning out the pantry, fridge, freezer. Saved to my favorites!