Earlier this week, I blogged about my experience using The Complete Tightwad Gazette’s universal crust-less quiche recipe. Today, I’m sharing what I’ve learned about the universal casserole recipe.

First of all, here’s the original recipe:

Universal Casserole

1 cup main ingredient
1 cup second ingredient
1-2 cups starchy ingredient
1 1/2 cups binder
1/4 cup “goodie”
Seasoning
Topping

Main ingredient suggestions: tuna, cubed chicken, turkey, ham, seafood.
Second ingredient suggestions: thinly sliced celery, mushrooms, peas, chopped hard-cooked eggs.
Starchy ingredient suggestions: thinly sliced potatoes, cooked noodles, cooked rice.
Binder suggestions: cream sauce, sour cream, can of soup.
“Goodie” suggestions: pimiento, olives, almonds, water chestnuts.
Topping suggestions: potato chips, cheese, bread crumbs.

Thoroughly mix your combinations of the above ingredients. If it seems dry, add 1/2 cup milk or stock. Place in buttered casserole dish and bake at 350 degrees for 30-45 minutes.

- The Complete Tightwad Gazette, Amy Dacyczyn, p. 625

As Ms. Dacyczyn suggests in the surrounding text, I most frequently use a basic white sauce, found in any recipe book, as a binder in this. Another favorite trick of mine is to use panko (Japanese breadcrumbs), when I have them. But I guess I just have yuppy tastes like that ;)

Here’s one of the yummier casseroles I’ve concocted:

Salmon & Veggie Casserole

1 cup smoked salmon
1/2 cup frozen peas, thawed
1/2 cup grated carrot
1-2 cups of cooked brown rice
1 1/2 cups of white sauce
1/4 cup of fresh dill
Bread crumbs

Thoroughly mix the above ingredients, except the bread crumbs. If it seems dry, add 1/2 cup milk or stock. Place in buttered casserole dish. Top with bread crumbs to taste. Bake at 350 degrees for 30-45 minutes.

My notes:

  • I happened to have a leftover pouch of smoked salmon from a Harry & David gift box I’d received. Canned salmon or tuna would probably work, also.
  • The herbs you can use are entirely up to you. Dill works especially well, but I have also used cilantro.
  • The finished casserole can be a little liquidy. You can reduce this effect by thawing the peas as much as possible beforehand (or using fresh peas), and by using the full two cups of cooked rice.
  • As mentioned above, panko makes everything better :)

I hope this discussion of turning leftovers into casseroles has inspired you to branch out in your cooking :)

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