I initially titled this post – LEFTOVER CASSEROLE but seeing as it’s not the casserole that is leftover, rather the casserole is made from leftover ingredients and a few canned foods loitering in my kitchen, I decided adding ‘S’ to the ‘leftover’ will make more sense. Hope it does.
Now that the kids are home on long holidays, meals have to be easy, filling, convenient and nutritious. Casseroles meet all those conditions and more. You don’t even need to use the ingredients listed here. Use anything you have. Toss it all together. The only maybe constant is eggs and even that can be substituted (don’t worry, I’ll post a recipe of the substitute soon)
2 cups of chopped and boiled Irish potatoes
1/2 can of sweetcorn
1 can of kidney beans
1 can of hotdogs (I stir fried them)
1 cup of chopped roasted vegetables (mix of green pepper, red bell pepper, chili pepper, tomatoes, carrot and onions)
1 bunch of spring onions, diced
1/2 onions, diced
1/2 cup chopped cabbage
1 tablespoon unsalted butter
2 cloves of garlic, crushed and chopped
3 slices of sandwich cheese
1/3 cup grated mozzarella cheese
1/4 cup milk (I used evaporated milk)
Salt to taste
1 Knorr cube
Dash of black pepper
Sprinkle of cameroon pepper
Method of Preparation
- Preheat your oven at 180 degrees
- Put a heavy bottom frying pan on fire. You will use this same pan in the oven so use one that can go in the oven.
- Melt the butter and stir fry the garlic just till fragrant. Switch off the fire and let cool.
- Layer your potatoes, sweet corn, kidney beans, roasted veggies, onions, cabbage and spring onions in the pan, on top of the garlic and butter. Just toss it all in
- Tear the cheese slices and scatter on top.
- Whisk the eggs with salt, black pepper, Knorr cube and cameroon pepper.
- Add the milk and grated cheese to the eggs and whisk all together.
- Pour it over the other things in the pan
- Cover the pan with foil and put in the oven to bake for 20 minutes
- Remove the foil and bake for a further 10 minutes to brown the top.
- All ready!
Do the whole stir frying garlic and adding everything minus the eggs part. Cover and put in the fridge overnight.
In the morning, whisk the eggs with the spices, milk and cheese, pour on top, cover with foil and bake as normal.
You will need to add 5 minutes to the baking time because it will be going in the oven cold but hey, still easy right?
Let me tell you a little secret – I forgot to bring out the leftover sweet corn from the freezer ahead for this post. It was still frozen when I snapped the ingredients picture (go ahead, take a look. You can even zoom to see better) I wacked it with my wooden rolling pin to break it up so i could toss it in with the rest of the things.
That’s to tell you how easy and convenient this casserole is. And you can use literally anything – leftover rice, beans, yam, anything!
I think I should post up more casserole recipes sef to show you how versatile it is. It’s the easiest way to make use of leftover foods. No wasting in my kitchen!