Using It Up

The past couple of days have seen me use up some of those proportioned bags of leftover roasted meats in the fridge.

On Monday I used up a bag of frozen ham to make a casserole. Turned out pretty darn good.

I didn't get a picture of this one (couldn't find the camera when I needed it) but thought I would share the recipe with you all.

Ham, Rice, Broccoli Cheese Bake

1 cup rice
1 can cream of mushroom soup
1/2 can of water (I used the rinse water from getting the soup out)
1 1/2 cups finely diced cooked ham
1 cup finely diced broccoli
2 cups grated cheese
1 can mushrooms

Mix everything together in a greased casserole and bake at 350 for 1 hour plus a bit more.

Harvey actually had two helpings the first night and since I had so many leftovers finished it off for his supper tonight.

The next night I pulled that bag of frozen chicken out to use up.

I did get a picture of this casserole.

I used a recipe that actually called for leftover turkey, but I have always used chicken interchangeably with that ingredient. I was also missing a few ingredients, but with some subbing things worked out perfectly.

Southern Turkey Casserole

2 tbsp. hard butter (I used a bit of oil instead)
1 medium onion chopped
3 cups chopped cabbage
2 cups chopped turkey (I used chicken here instead)
1 cup long grain rice
2 tsp parsley flakes
1 tsp salt
1/2 tsp garlic powder
1/4 to 1/2 tsp pepper
1/8 to 1/4 tsp cayenne pepper (I seem to have run out of this but have plenty of hot sauce, gave a good shake into the mixture and stirred it in)
3 cups tomato juice (didn't have this so subbed in another can of the next ingredient with a bit of water added)
2 398 ml (14 oz) cans of stewed tomatoes with their juice (break up the tomatoes)

Melt the margarine (or heat the oil) in a large frying pan on medium. Add the onion and cook for 5 to 10 minutes, stirring often until softened. Turn into greased 3 qt or 3 l casserole. Add the next 8 ingredients and stir well.

Pour the tomatoes and the water over top. Stir. Cover and bake at 350 F (175 C) for about 1 1/2 hours or until rice and cabbage are tender. This serves 6.

We have enough leftover for us to eat tomorrow for our supper and to make a tin foil meal for Kris.

Surprisingly this tastes almost like cabbage rolls (stuffed cabbage), but is a great deal easier to put together.

Everybody have a wonderful evening.

God bless.