Prep 5 mins
Cook 30 mins
This is something I did one night when I had a bunch of good leftovers. You could switch out just about anything for anything of a similar type, which is why the recipe might look a little funny . . . *grins*
- 1 2⁄3 cups hot water
- 1 (6 ounce) package prepared stuffing (whatever flavor you have in the pantry)
- 1 (10 3/4 ounce) can cream soup (whatever you have!)
- 1 lb cooked chicken (whatever you have in the fridge) or 1 lb cooked beef (whatever you have in the fridge) or 1 lb cooked pork (whatever you have in the fridge) or 1 lb cooked beans (whatever you have in the fridge)
- 1 -3 cup mixed vegetables (again, whatever you have, already cooked preferably)
- 3⁄4 cup milk
- 1 1⁄2 cups cheese, shredded (whatever you have in the fridge)
- Add the hot water to the stuffing and set aside.
- Mix everything else together in a casserole dish. Top with the stuffing.
- Bake, uncovered, for 30 minutes at 350°F, or until casserole is bubbly and stuffing is a little crusty.
This was surprisingly good, I am impressed. For the casserole I used pork roast slices, whole mushrooms, sliced sweet onion and canned green peas. I also used Cracker barrel old cheddar and cream of mushroom soup. Thanks so much for sharing. My dh was in heaven. Made for What's on the Menu? Tag Game.
Oh my gosh, this is perfect. I had a bunch of small amounts of leftovers and this worked perfectly. I used some beef from our Sunday Gravy, cuban pork and ham chunks. For the veggies we had hominy, green beans and mushrooms. I used cream of mushroom, and pork stuffing mix. So good. Thanks for the great idea for leftovers.
This is my new "go to" recipe for leftovers. I have changed it up and used spanish rice or seasoned italian risotto instead of the stuffing. I have made this with every type of meat and veggie, cream soup you can imagine.
As a budget stretcher we have one meal per week (usually Saturday) that is nothing but leftovers from the week. I used to do a "buffet" type thing and just heat up the individual leftovers or make soup but now we have this at least once a week with homemade bread/rolls and a nice garden salad. It makes leftovers not "feel" like leftovers. Thanks