Food Pantry and Budget Recipes

  Create a Casserole From Your Pantry Serves 6 to 8 Select food(s) from each category or choose your family favorites. ~Grain - select ONE 2 cups dry pasta (elbow macaroni, penne, spiral, bow tie) 1 cup dry long-grain white or brown rice 4 cups dry medium or wide noodles  ~Protein - select ONE 2 cups cooked ground meat 2 cups cooked and diced chicken, turkey, ham, beef, pork, or tofu 2 cups chopped cooked egg 2 (6 to 8-ounce) cans fish or seafood, flaked 2 cups canned, rinsed or cooked dried beans (kidney, pinto, black, etc.) ~Vegetable - select ONE 1 (10 to 16-ounce) package frozen, thawed and drained: spinach, broccoli, green beans or peas 1 to 2 cans, drained and rinsed: mixed vegetables, carrots or corn 2 cups sliced fresh zucchini, kale, tomatoes, potatoes or squash ~Sauce - select ONE 1 can condensed cream soup (mushroom, celery, cheese, or chicken) mixed with milk or water to make 2 cups; or 2 c...

  Mixed vegetable casserole 1 can of mixed vegetables 1/4 cup plain sour cream or Greek yogurt 1- 11 oz can cream of mushroom salt/pepper 1 cup shredded mozzarella cheese 32 whole wheat crackers, crumbled (approximately – adjust according to taste)   Directions : 1.Preheat the oven to 350 degrees. Mix the can of vegetables together in a casserole dish. 2.Add in the sour cream/Greek yogurt, cream of mushroom, salt/pepper, and ½ cup of the shredded cheese. 3.Mix together. 4.Top the casserole with the remaining cheese and the cracker crumbs. 5.Serve and enjoy!  

  Mushroom and green beans 1 can cream of mushroom soup 1 can green beans Directions: Mix in a pan. Heat and serve.  Great with garlic bread.

  Tuna Macaroni Salad 2 ½ cups of macaroni 1 can of tuna 1 can of cream of mushroom soup Directions : Cook macaroni according to package directions. Add tuna and mushroom soup to cooled macaroni. Salt and Pepper to taste. Tuna may be replaced with any other canned or flaked meat. You can substitute another creamed soup – such as cream of celery.

  Easy Tomato Pasta 1 can tomato soup 1 can of milk or water 1 cup of cooked pasta of choice ½ cup shredded cheese Directions : 1.      Heat soup and water or milk.  2.      Add cheese to soup. Stir in cooked pasta. Enjoy!

  Chicken or Tuna Pasta Primavera 1 ½ C Pasta 1 10.75oz Cream of Mushroom ¾ c Milk ¼ c Parmesan Cheese 1/8 tsp Black pepper 1/8 Tsp Garlic powder 1 Can 15 oz vegetable of choice 1 Can 10oz Chicken or Tuna   Directions: 1. Cook pasta until al dente according to the instructions on the box 2. In a medium saucepan, mix together cream of mushroom soup, milk, parmesan cheese, pepper, and garlic powder 3. Bring sauce to a boil and then reduce to low and simmer for 10 minutes stirring occasionally 4. Drain and rinse canned vegetables and pour them into the sauce 5. Drain, rinse, and shred the chicken and add to the sauce 6. Stir in drained pasta and heat through.

  Macaroni and Cheese   1 box macaroni   2 cans condensed cheddar cheese soup   Salt and pepper to taste   Optional- add a can of drained veggies         Directions :   1.      Cook macaroni according to package instructions.   2.      In a separate pot, heat the condensed cheddar cheese soup until warm.   3.      Serve the cheese sauce over the cooked macaroni.   4.      Season with salt and pepper to taste.  

  Tuna and Pasta Casserole 1 pound pasta- cooked   2 cans tuna in water, drained   1 can mixed vegetables (e.g., peas, carrots, corn)   1 can cream of mushroom soup   1 can of water (fill up empty soup can) Salt and pepper to taste          Directions : 1.       In a large mixing bowl, combine the cooked pasta, drained tuna, drained mixed vegetables, cream of mushroom soup, and one can of water.   2.       Transfer the mixture to a baking dish.   3.       Bake at 350°F (175°C) for 20-25 minutes or until heated through.   4.       Season with salt and pepper to taste before serving.    

  Cheesy Chicken and Rice Casserole 3 cups cooked rice   1 can cream of mushroom soup   1 can water (fill up empty soup can) 1 can chicken, drained 1 cup shredded cheese   1 tsp garlic powder Salt and pepper to taste   Optional- Add a drained can of peas.        Directions :   1.       In a large mixing bowl, combine the cooked rice, cream of mushroom soup, water, seasonings, chicken and half of the shredded cheese.   2.       Transfer the mixture to a greased baking dish.   3.       Sprinkle the remaining shredded cheese on top.   4.       Bake at 350°F (175°C) for 20-25 minutes or until heated through.   5.       Serve with a veggie side or salad.