Mix-n-Match Skillet Meals

An excellent way to use up leftovers or pantry items. Excerpted from Mix-n-Match Recipes by Deborah Taylor-Hough.

Mix-n-Match Skillet Meals

Choose one (1) food from each of the following groups:

Breads and Cereals (1 cup raw)

Macaroni
Spaghetti
Rice (white or brown)
Noodles
Bulgar
Any pasta

Sauce (1 can soup plus 1.5 cans milk, broth or water)

Cream of Mushroom
Cream of Celery
Cream of Chicken
Cream of Potato
Tomato Soup
French Onion Soup

Protein (1 pound or 1 cup cooked)

Chopped beef
Chopped pork or ham
Ground beef or turkey
Chicken
Turkey
Tuna
Salmon
Mackerel
Cooked dry beans
Frankfurters
Keilbasa

Vegetables (1.5 to 2 cups canned, cooked or raw)

Carrots
Peas
Corn
Green beans
Lima beans
Broccoli
Spinach
Mixed vegetables
Celery
Green Pepper
Whatever you have around

1/2 to 1 cup cheese (any kind) can be stirred into sauce at the end of the cooking time.

Choose one food from each of the four groups above.
Stir together in skillet.
Season to taste with salt, pepper, soy sauce, onion flakes, garlic, or whatever spices you enjoy.
Bring to a boil.
Reduce heat to lowest setting.
Cover pan and simmer 30 minutes until pasta or rice is tender.
Stir occasionaly to prevent rice and pasta from sticking.
Stir in cheese, if desired.
Serve.

Makes 4 to 6 servings.

To bake in oven: Mix all ingredients in casserole dish and cover tightly; bake at 350 F for one hour. If you use tuna, noodles, peas, and a cream soup, it’s essentially a good old-fashioned tuna casserole.

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