Ideally, I would like my family to eat healthy, fresh food all the time. Sometimes, I’ll have nothing but the best intentions when I fill my basket with fresh fruits and vegetables. The only problem is that we generally aren’t able to use all the items right away and much of it goes bad. This is especially true if I try to ‘save’ by buying in bulk at our local warehouse store.
Cans Get You Cooking Canbassador Campaign
I hate having to throw away all that food! In fact, did you know that “73% of Americans throw away spoiled fruits and vegetables on average two times a week”? Not good! That why, just in case, I keep a small stock of canned items so I can make dip or use my Chicken Cheese Noodle Recipe.
One of my quick stand-by meals mostly uses canned items, we call it “Chicken Cheese Noodle”. It’s not a very creative name but it does the job of identifying the dish. Plus, it makes it sounds might yummy to little ones! Using a few canned items, a quick and easy casserole can be made in about 30-40 minutes.
Chicken Cheese Noodle Casserole Recipe
- 2 cans French Style Green Beans, 14.5 oz Del Monte
- 2 cans Cream of Chicken Soup, 10.75 oz Campbell’s
- 1-2/3 can Milk (or Lactaid)/li>
- 2 cans Canned Chicken Breast, 12.5 oz Kirkland (or 1 lb of cooked chicken, chopped)
- 8 oz Shredded Cheese, cheddar/jack combination
- 1 pkg Uncooked Pasta
- Garlic Salt, Pepper
- Cook pasta as directed on package. Drain.
- Pour cream of chicken soup into pot.
- Use empty cans to measure milk and mix well with cream of chicken soup.
- Season to taste. Set aside.
- Open and drain green beans.
- Using 13×9 dish, layer ingredients in this order two times: pasta, chicken, green beans, cheese, soup mix.
- Bake in oven at 375 deg for 20 minutes.
- Scoop out and enjoy. If desired, allow to cool slightly for casserole to thicken and set.
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Do you used use canned fruits and vegetables?
I was compensated for my participation in this campaign by Mom It Forward. All opinions are 100% my own