Food Pantry and Budget Recipes

  Bacon and pea salad 1 cup mayonnaise ½ teaspoon black pepper 3 cans of peas, drained 1 small red onion, thinly sliced 1 pound bacon, cooked and crumbled 8 ounces Monterey jack cheese, cubed 16 oz noodles-cooked Directions : 1. In large mixing bowl, whisk together mayonnaise, vinegar and black pepper to form dressing. 2. Add peas, onion, bacon, noodles and cheese. Stir to coat. Chill 20 minutes before serving.

  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!  

  German Potato Salad 2 cans potatoes, drained 1 small onion, diced ¼ cup oil and ¼ cup vinegar Directions: Cook onion in oil. Add potatoes and warm though.  Add vinegar.  Serve warm or cold.

  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.

  Mixed Bean Salad 2 cans mixed beans, drained (such as black beans, kidney beans) 1 can of corn, drained 1 can diced tomatoes Lime juice or vinegar to taste Garlic powder to taste Directions: 1.      Drain and rinse the beans and corn. 2.      Combine all ingredients in a large bowl.  Season to taste.  3.      Serve with chips or as a side dish.