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    Home » Lifestyle » Menu Planning

    Menu Plan - Make Your Own Casserole Night

    Published: May 12, 2014 · Modified: Apr 27, 2022 · This post may contain affiliate links

    28 shares
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    Menu Plan - Make Your Own Casserole Night

    I love this Menu Plan - Make Your Own Casserole Night idea. When I taught Foods Classes one of my favorite food labs was Make Your Own Casserole.  I always loved to see what my students would create!  Now I still carry that tradition into my menu plan at home by adding make your own casserole to our menu plan each month. It is a great way to get rid of "leftovers" and clean out your pantry!  It is fun to see what we create too!

    It is so easy to Mix and Match and invent your own casserole combinations, switching ingredients for variety.  I love that you can easily experiment with different flavors and create family favorites.

    Make Your Own Casserole Night:

    • Chicken Casserole: cream of chicken soup, asparagus, rice, chicken, Parmesan cheese, breadcrumbs
    • Ham Casserole: cream of celery soup, green beans, wide egg noodles, ham, garlic, 2 portions Swiss cheese
    • Turkey Casserole: 3 cans diced tomatoes, sweet peas, small pasta shells, turkey, onion, garlic, 2 portions mozzarella cheese, herb-seasoned stuffing mix or round buttery crackers
    • Ground Beef Casserole: Cheddar cheese soup, corn, elbow macaroni, ground beef, sliced mushrooms, green chiles, taco seasoning mix, 2 portions mozzarella cheese
    • Vegetarian Casserole: diced tomatoes, corn, rice, ripe olives, bell pepper, celery, garlic, Parmesan cheese
    • Tuna Casserole: cream of mushroom soup, sweet peas, elbow macaroni, tuna, sliced mushrooms, mozzarella cheese, breadcrumbs

    Make Your Own Casserole Night

    Print Pin Rate
    Course: Main
    Prep Time: 10 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 20 minutes
    Servings: 6
    Author: Melissa Jennings

    Ingredients

    • ***Base***
    • 8 ounces sour cream
    • 1 cup milk
    • 1 cup water
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • ***Choose One Sauce***
    • 10 ¾ ounces can cream of mushroom soup condensed, undiluted
    • 10 ¾ ounces can cream of celery soup condensed, undiluted
    • 10 ¾ ounces can cream of chicken soup condensed, undiluted
    • 10 ¾ ounces can cheddar cheese soup undiluted
    • 29 ounces diced tomatoes undrained
    • ***Choose One Vegetable***
    • 14 ½ ounces cut Italian green beans drained
    • 15 ¼ ounces sweet peas drained
    • 10 ½ ounces asparagus cuts and tips drained
    • 15 ¼ ounces whole kernel corn drained
    • 13 ½ ounces chopped spinach
    • ***Choose One Starch***
    • 2 cups uncooked elbow macaroni
    • 1 cup uncooked regular white rice
    • 4 cups uncooked wide egg noodles
    • 3 cups uncooked small pasta shells
    • 2 cups uncooked quinoa
    • 2 cup uncooked gluten free pasta
    • ***Choose One Protein***
    • 12 ounces solid white tuna in spring water drained and flaked
    • 2 cups chopped cooked chicken
    • 2 cups chopped cooked ham
    • 2 cups chopped cooked turkey
    • 2 cups chopped cooked bison
    • 1 pound ground beef browned and drained
    • 2 cups chick peas
    • 2 cups tofu
    • ***Extras optional***
    • 3 ounces canned mushroom slices drained
    • ¼ cup sliced black olives
    • ¼ cup chopped red bell pepper or green
    • ¼ cup chopped onion
    • ¼ cup chopped celery
    • 2 cloves garlic minced
    • 4 ½ ounces chopped green chiles
    • 1 ¼ ounce taco seasoning mix
    • ***Choose One or Two Toppings***
    • ½ cup shredded mozzarella cheese
    • ½ cup grated Parmesan cheese
    • ½ cup shredded Swiss cheese
    • ½ cup fine dry breadcrumbs
    • 1 cup round buttery crackers crushed
    • 1 cup herb-seasoned stuffing mix
    • ½ cup french onions

    Instructions

    • Combine sour cream, milk, water, salt and pepper with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13 x 9 inch baking dish.
    • Bake, covered, at 350 degrees F for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes.
    • Mix and Match and invent your own casserole combinations, switching ingredients for variety. Each casserole bakes 1 hour and 20 minutes, eliminating the need to precook the pasta or rice. Experiment with different flavors and create family favorites.
    • Chicken Casserole: cream of chicken soup, asparagus, rice, chicken, Parmesan cheese, breadcrumbs
    • Ham Casserole: cream of celery soup, green beans, wide egg noodles, ham, garlic, 2 portions Swiss cheese
    • Turkey Casserole: 3 cans diced tomatoes, sweet peas, small pasta shells, turkey, onion, garlic, 2 portions mozzarella cheese, herb-seasoned stuffing mix or round buttery crackers
    • Ground Beef Casserole: Cheddar cheese soup, corn, elbow macaroni, ground beef, sliced mushrooms, green chiles, taco seasoning mix, 2 portions mozzarella cheese
    • Vegetarian Casserole: diced tomatoes, corn, rice, ripe olives, bell pepper, celery, garlic, Parmesan cheese
    • Tuna Casserole: cream of mushroom soup, sweet peas, elbow macaroni, tuna, sliced mushrooms, mozzarella cheese, breadcrumbs
    Tried this recipe?Mention @SPMoms or tag #SPMOMS!

    30 Casserole Recipes

    Casserole Recipes:

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    Loaded Chicken and Potatoes Casserole

    Tuna Casserole

    Chimichurri Burrito Casserole

    Crockpot Breakfast Casserole (Popular Post - Tastes great!)

    Chicken and Biscuits Casserole

    Bubble Pizza Casserole

    Twiced Baked Potato Casserole

    Eggplant Casserole

    Crockpot Hashbrown Casserole

    Blueberry Waffle Casserole

    Loaded Chicken and Potatoes Casserole (Great one dish dinner meal!)

    Chimichurri Burrito Casserole

    Eggo French Toaster Sticks Casserole

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    Bacon Sour Cream Potato Casserole

    Crockpot Pizza Casserole

    Way Better Hash Brown Casserole

    Tator Tot Casserole (Kids love this one!)

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    "Everything" Mashed Potato Casserole Recipe

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    Polish Sausage Casserole

    Gluten Free Breakfast Casserole

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    Breakfast Casserole (Crescent Rolls and Ham)

    French Toast Casserole

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    Sweet Potato Casserole

    Chicken Casserole - Freezer Cooking

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    Paula Deen's Squash Casserole

    Melissa Jennings

    Melissa is a football and soccer mom who has been married to her best friend for 24 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.

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    28 shares
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    Melissa Jennings, Owner & Shelly King, Owner

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    Melissa Jennings and Shelley King are the bloggers behind Stockpiling Moms®. Since 2009, they have been sharing recipes, travel reviews and tips that focus on helping busy families make memories.

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