This very economical recipe was created as one of my desperation dinners. In fact, I prepared this dish last night and wrote up the recipe as I went along. It was way past dinner time, and I need to get something good on the table.
The wonderful thing about casseroles is that they can be both creative and simple. You can use a few easy ingredients or throw in whatever you have on hand to create a full meal.
We found ourselves needing dinner after a long day out at church and the township’s pumpkin festival. There is no fresh meat in the house of any kind. We did stop at the store, but did not find what we needed at the price we needed. It was time to raid the pantry.
I first found the canned chicken and one can of green beans. On the shelf above it was the box of wild rice. Fortunately, I also had a can of cream of chicken soup. That or cream of mushroom soup can form the basis for many casserole dishes.
In my produce pantry, I found the bell pepper and decided to add it to the dish for color and flavor.
My family pronounced it good, even my picky eaters.
Ingredients:
1 7 ounce box wild rice (I used Zattaran’s New Orleans Style Long Grain Wild Rice)
1 12 ounce can of canned chicken
1 can green beans, drained
1 can cream of chicken soup
1 cup mayonnaise
1 small red bell pepper
Directions:
Prepare rice according to package directions.
Meanwhile, combine all other ingredients in a large bowl.
When rice is done, fluff and add to the mixture.
Pour into a large casserole dish and bake at 350 degrees for 40-45 minutes until lightly browned.
Optional: Add a sprinkle of parmesan cheese to the top before baking. I didn’t have any on hand but think this would make a good addition.
How to Deal with a Food Shortage