Pantry Clean-Up Casserole
Edible SLO
March 29, 2025
Recipe by Chef Rachel Ponce
The tradition of spring cleaning usually involves reorganizing the junk drawer and shuffling out tattered clothing, and this recipe applies that practice to the pantry. Decluttering all those canned goods and extra ingredients offers a fresh – and scrumptious – start.
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Ingredients
Adjust Servings
| 2 cups cooked grains (rice, quinoa, pasta or couscous) | |
| 1 15-ounce can beans (black, chickpeas or kidney), drained and rinsed | |
| 2 cups vegetables* (fresh, frozen or canned) *Frozen mixed vegetables, canned corn or peas, or fresh bell peppers, zucchini or spinach | |
| 1 cup cooked protein (shredded chicken, ground beef, sausage or tofu) | |
| 1 10½-ounce can cream of mushroom soup or cream of chicken soup | |
| ½ cup vegetable or chicken broth | |
| 1 teaspoon garlic powder, or 2 cloves fresh garlic, minced | |
| 1 teaspoon onion powder | |
| 1 teaspoon salt | |
| 1 teaspoon black pepper | |
| 1 teaspoon Italian seasoning | |
| 1 tablespoon olive oil | |
| 1 cup shredded cheese (Cheddar, mozzarella or whatever is available) | |
| 1 cup breadcrumbs, or crushed crackers | |
| Fresh herbs, for topping (optional) |
