Recipe by Amy B, of Corvallis:
MONEY SAVED: $20
“I came home, and was hungry. I looked in the fridge, and I all I had was some chicken. By itself, chicken isn’t a balanced meal. So, I thought I could add some things that I already had, and make a more complete meal. I looked in my cupboard, and I had some Amy’s Mac and Cheese mix. Then I took some broccoli that was in the veggie drawer, and mixed that in also! The big break I had, was that I had some older cornbread that had been around for several days. I crumbled that on the top, and it made a wonderful topping!
Very kid friendly, more on the line of comfort food. This is not vegan – it has dairy and meat.”
INGREDIENTS & DIRECTIONS:
- Take a box of Amy’s Mac and Cheese, and prepare the noodles.
- When cooked, add in the cheese mix as per directions on box, and set aside.
- Cut up some leftover vegetables from the fridge, and steam, until lightly cooked.
- Cut up any leftover meat you may have in the fridge, chicken, beef or pork.
- You can also saute the veggies with onion and garlic for extra flavor.
- Mix veggies and meat with the macaroni, and put in a small casserole dish.
- Put in the oven, at 350 degrees for 20 -25 mins, when bubbling slightly, and topping is browned.
OPTIONS:
If you have some left over cornbread, crumble it, and spread a small layer of cornbread on the top of the casserole.
If you don’t have cornbread, you can use regular bread, or cornmeal. Just add some oil or butter to the bread or cornmeal crumbs, to make it crispy. The cornbread will crisp up on its own.
Cheesy Tuna Nachos with Salsa