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Mix and Match Casseroles Recipe


2 cups protein (tuna, shrimp, crab, chicken, turkey, chopped ham, ground beef, beans)
2 cups cream soup or sauce (1 can of any kind of creamy soup, 2 cans of tomatoes, or 2 cups of sauce: barbeque, sweet and sour, teriyaki, curry, marinara, gravy)
1 extra option (1 small can mushrooms or sliced olives or chopped green chilies, ¼ cup chopped bell pepper, ¼ cup chopped onion, ¼ cup chopped celery, 2 cloves of minced garlic, 1 oz. taco seasoning)
2 cups vegetables (peas, green beans, spinach, corn, asparagus, carrots, broccoli, cauliflower – can be fresh, frozen, or canned)
2 cups uncooked starch (rice, pasta, egg noodles, quinoa)
1 cup toppings: cheese or breadcrumbs (any kind of cheese or 1 cup bread/cracker crumbs mixed with melted butter or stuffing mix)
8 oz. container sour cream
1 cup milk
1 cup water
1 tsp. salt
1 tsp. black pepper


  • Preheat oven to 3500F.
  • Choose your combination of ingredients from the choices listed above. Combine sour cream, milk, water, salt, and pepper with sauce. Omit sour cream and milk if using tomatoes.
  • Stir in vegetable, starch, protein, and any desired extras. Spoon mixture into a lightly greased baking dish and cover with aluminum foil. Bake at 3500F for 1 hour and 10 minutes. Uncover and sprinkle with toppings; bake for another 10 minutes.

Recipe adapted from: Genius Kitchen

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