+JMJ
Dear family,
URGENT NEED:
For every meal you provide through our Pediatric Mission, we will match it with a meal for those in the hardest-hit hurricane areas. Head HERE
Welcome to my home and one of my pantry recipes.
My Pantry Thanksgiving Casserole
Ingredients:
1 box (6 oz) stuffing mix (any flavor)
1 can (10.5 oz) cream of mushroom or cream of chicken soup
1 can (14.5 oz) green beans (or any vegetable you have: peas, corn, etc.)
½ cup water or chicken broth (use bouillon if needed)
1 can (14 oz) cranberry sauce (optional, for serving)
¼ cup milk (or evaporated milk)
Salt and pepper to taste
Optional: dried herbs (sage, thyme, or rosemary)
Instructions:
Prepare stuffing:
Follow the instructions on the stuffing mix box, usually combining the mix with water (or broth) and letting it sit to absorb. Set aside.
Prepare the casserole base:
Preheat your oven to 350°F .
In a large mixing bowl, combine the canned turkey, canned green beans (drained), cream of mushroom (or chicken) soup, and milk. Mix well to combine, and season with salt, pepper, and any herbs you like.
Assemble the casserole:
Spread the turkey mixture evenly in a greased 9x9-inch baking dish.
Top with the prepared stuffing, spreading it evenly across the top.
Bake:
Place the casserole in the oven and bake for 25-30 minutes, or until the top is golden brown and everything is heated through.
Serve:
Serve with canned cranberry sauce on the side for a festive Thanksgiving touch.
Optional Add-Ins:
If you have canned gravy, you can drizzle some on top before baking.
If you have canned sweet potatoes, mash them and layer them on the bottom before adding the turkey mixture for a sweet addition.
This casserole is a quick way to bring the flavors of Thanksgiving to your table using pantry ingredients!
URGENT NEED:
For every meal you provide through our Pediatric Mission, we will match it with a meal for those in the hardest-hit hurricane areas. Head HERE