Casserole Project
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The casserole project allows individuals to help feed the hungry by preparing casseroles in their own homes, freezing the casseroles and then delivering the frozen casseroles to St. John’s. Volunteers collect the casseroles on the first Sunday of each month. The collected casseroles are delivered immediately to Elizabeth House, a soup kitchen in Laurel. Participation in the project is on an as able basis; some cooks prepare casseroles every month, others only two or three times a year. A set of six recipes is used. A particular recipe is assigned each month and all are fairly easy to assemble. If you have any questions or comments about the project, please contact Kim and Jeff Paniati at [email protected].
Packing Information
- Divide each recipe into two 9”x13” disposable aluminum pans. (These can be purchased in bulk at stores such as Costco.)
- Wrap securely with a large piece of heavy duty foil.
- Label as to recipe prepared, the date prepared and St. John the Baptist (or SJB).
- Freeze solid to enable safe transport.
- Place frozen casseroles in a plastic grocery bag for delivery, tie the loose ends and on the other end of the bag write with an indelible marker which casserole is enclosed. (This helps meal planners easily identify the contents when the casseroles are stacked in a large industrial freezer.)
Delivery
- Bring casseroles to St. John’s on the first Sunday of each month between 10:00 and 10:30 a.m.
- The casseroles are collected at the bottom of the stairs between the church and the hall (side entrance to the school.)
- If unable to deliver your casseroles on the first Sunday of the month, please call me to make other arrangements.
SJB CASSEROLE PROJECT RECIPES
(January, July)
ITALIAN ZITI MEDLEY
2 lbs. Italian sausage, sliced into coins (or bulk sausage may be used)
1/3 cup oil or margarine
4 cups sliced mushrooms
4 cups green pepper strips
1-1/2 cups chopped onion
1 cup flour
8 cups milk
8 cups (32 oz.) shredded cheddar cheese
2 cups grated parmesan cheese
2 tsp. pepper
2 lb. cut Ziti
Brown sausage and remove from pan. Drain fat and set aside. In another pan, cook mushrooms, pepper and onion in oil or margarine until tender but not brown. Blend flour into vegetable mixture; gradually stir in milk. Cook, stirring constantly, over medium-low heat until mixture begins to boil. Boil and stir 1 minute. Blend in cheeses (reserve 2 cups cheddar) and pepper until cheeses are melted and mixture is smooth. Set aside. Cook the Ziti and drain. Stir hot cooked Ziti and sausage into vegetable cheese mixture. Pour into casserole pans. Sprinkle with remaining cheddar. Cover with heavy duty foil, label and freeze.
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(February, August)
CALIFORNIA THREE BEAN CHILI
3 tbsp. olive oil
4 cups chopped onion
4 cups bell peppers, coarsely chopped (all green or green and red)
1/3 cup balsamic
2-3 cans corn
2 28oz. cans whole tomatoes, broken up
4 cans (15 oz.) each of black beans, red kidney beans, and white northern or pinto beans, drained.
1 cup shredded cheddar cheese
½ cup chopped green onions
Spice blend:
3 tbsp. Chili powder
1 tbsp. each of garlic powder, ground cumin, oregano and basil leaves
2 tbsp. sugar
2 tsp. salt
2 tsp. pepper
- Heat oil; add onion and green pepper. Cook 5 minutes, stirring often.
- Stir in spice blend and remaining ingredients. Bring to boil. Reduce heat and simmer 20 minutes, stirring occasionally. Pour into pans. Garnish with shredded cheese and chopped green onions.
- Cover with heavy duty foil, label and freeze
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(March, September)
TUNA CASSEROLE
2 lbs egg noodles
12 oz. cream cheese
4 cans cream of mushroom soup
4 cups milk
4 cans (6 oz.) tuna
½ cup balsamic
2 tsp. thyme
Grated or sliced cheddar cheese for topping
Heat together the cream cheese, soup and milk. Stir in tuna, balsamic and thyme. Cook the noodles and drain. Mix ingredients together and place in tins. Top with cheddar cheese. Cover with heavy duty foil, label and freeze.
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(April, October)
MOCK LASAGNA
2 lbs. cut Ziti pasta uncooked
2 lbs ground beef or turkey
32 oz. ricotta cheese
1 cup grated parmesan cheese
½ cup fresh parsley or 1/4 cup dry parsley
2 eggs slightly beaten
½ tsp. pepper
1 tsp. salt
2 tsp. oregano
1 tsp. garlic powder
6 cups (2 28-oz jars) spaghetti sauce
4 cups (16 oz.) shredded mozzarella cheese
Cook the Ziti and drain. Cook the meat and drain fat. In a large bowl combine ricotta, parmesan, eggs, and seasonings plus half of the spaghetti sauce. Stir in cooked meat and Ziti. Divide between baking pans. Top with the remaining sauce and the mozzarella. Cover with heavy duty foil, label and freeze.
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(May, November)
CHICKEN BROCCOLI DIVAN
3-4 lbs. fresh broccoli, cut into spears, par cooked and drained
4-5 cups cubed cooked chicken
4 cans Campbell’s Healthy Request Cream of Broccoli OR mushroom soup
2 cups skim milk
1/4 cup Balsamic vinegar (optional)
1 cup plain yogurt or low fat sour cream
1 tbsp. your choice of herbs (thyme, oregano, sage, etc.)
½ tsp. Pepper
16 saltine crackers, coarsely crushed
1/3 cup grated parmesan cheese
2 tsp. paprika
8 cups cooked rice (1 cup long grain uncooked rice = 3 cups cooked)
- Put half the rice in each 10" x 12" pan and arrange broccoli and chicken on top. Combine soup, milk, herbs, balsamic, yogurt/sour cream and pepper; pour over chicken.
- Combine crushed crackers, cheese and paprika; sprinkle over chicken.
- Cover with heavy duty foil, label and freeze.
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(June, December)
SOUTHWEST WHITE CHILI
4 tbsp. Olive oil
4 lbs. boneless chicken cut into cubes
1 cup chopped onion
4 cups chicken broth
4 cans (4 oz. each) green chilies
6 cans (15 oz. ea) white kidney beans (cannelloni) or white navy or northern beans, drained.
1 lb. Monterey Jack cheese, grated.
Spice blend:
4 tsp. garlic powder
4 tsp. ground cumin
2 tsp. oregano leaves
1 tsp. ground red pepper.
- Heat oil; add chicken and onions; cook 4-5 min. (You are poaching the chicken rather than browning.)
- Stir in broth green chilies and Spice Blend; simmer 15 min.
- Stir in beans; simmer 5 min. Add ½ the grated Monterey Jack; pour mixture in pans and top with remaining cheese.
- Cover with heavy duty foil, label and freeze.
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