I took some shortcuts this week. Who wouldn’t, with Easter dinner leftovers in the fridge, prepped vegs in the freezer, beeeeautiful weather outside, and a still-healing hand?! The ease and simplicity of this meal really made it a no-brainer for our frugal family. We enjoyed a full dinner, plus leftovers for three more individual entrees, of Ham and Veg Casserole with Green Salad.
The thing about casseroles around here is that, with the exception of one honored recipe, you aren’t guaranteed the same thing twice. Oh, the dish is planned, and mixed into that just-right blend of protein, veg, starch/grain and creamy goodness. This particular casserole also met my frugalista requirement.
1 box Ronzoni Smart Taste penne, cooked, 1.16 – .75 coupon = .41
1.5# leftover Easter ham @ 1.57/# = 2.36 (I used all the remaining ham bits to make it meatier than I normally would.)
1 can Campbell’s cream of mushroom soup, .55 – $1/2 coupon = .05
8 oz package Kraft shredded cheddar, .99 after sale and in-ad wyb coupon
1# package Kroger diced mirepoix vegs (onion, celery, carrots), $1
small baggie leftover diced red pepper (about 1/2 of a pepper, so .48)
dashes salt and pepper
All these ingredients were mixed together and schmeered into a 9 x 13 baking dish spritzed with cooking spray; then it went into a 350 oven for about 20 minutes to get nice and creamy-melty.
The cost for four very generous servings (five for a non-teenager family) was $3.02 — the entire casserole was $5.29 and three servings went into fridge and freezer.
I also dished up some bagged salad (.99) and offered dressings at the table (.40). Milk rounded out the meal (.40)
So the total cost for the entire dinner alone was $4.81. Quite a yummy deal, eh?