As the weather warms up and farmers head back to the fields, meals together don't have to be a wintertime memory. But packing up an entire meal can be a chore. The casserole recipes below are not only easy to prepare but also easy to carry.
Whether you choose an old favorite like Tuna-Noodle Casserole or try something newer like the Vegetable Primavera Casserole or Popover Pizza Casserole, your hungry crew is sure to appreciate a hot, homecooked meal delivered to the work site.
So pack up the food, take a trip to the field, and enjoy mealtime as a family.
Prep: 25 minutes / Bake: 20 minutes / Oven: 375 degrees F.
2 cups dried medium noodles (4 ounces)
2 cups loose-pack frozen cut green beans
1/3 cup fine dry bread crumbs
2 teaspoons butter or margarine, melted
Nonstick cooking spray
1 cup sliced fresh mushrooms
3/4 cup coarsely chopped red sweet pepper
1/2 cup chopped onion (1 medium)
10-3/4-ounce can reduced-fat and reduced-sodium condensed cream of mushroom or cream of celery soup
1/2 cup reduced-fat milk
1/2 cup shredded American or process Swiss cheese (2 ounces)
9-1/4-ounce can tuna (water pack), drained and flaked
Step 1: Cook noodles according to package directions, adding the green beans for the last 3 minutes of cooking. Drain; set aside.
Step 2: Meanwhile, toss the bread crumbs with melted butter; set aside.
Step 3: Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add mushrooms, sweet pepper, and onion. Cook and stir until vegetables are tender. Add soup, milk, and cheese, stirring until cheese is melted. Stir in cooked noodle-green bean mixture and tuna.
Step 4: Spoon noodle mixture into a 1-1/2-quart casserole. Sprinkle bread crumb mixture over noodle mixture. Bake, uncovered, in a 375-degree F. oven for 20 to 25 minutes or until heated through and bread crumbs are golden. Makes 6 servings.
Nutrition facts per serving: 258 calories, 8 g fat, 52 mg cholesterol, 651 mg sodium, 28 g carbohydrates, 3 g fiber, 18 g protein.
Prep: 30 minutes / Bake: 30 minutes / Stand: 5 minutes / Oven: 375 degrees F.
1-1/2 cups packaged dried elbow macaroni
2 10-ounce packages frozen mixed vegetables
2 medium zucchini, halved lengthwise and sliced
1/2 cup chopped red sweet pepper
2 12-ounce cans evaporated fat-free milk
1 cup reduced-sodium chicken broth
1/2 cup all-purpose flour
1 teaspoon dried oregano, crushed
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon salt
Nonstick cooking spray
1 medium tomato, sliced
2 tablespoons finely shredded
Step 1: Cook macaroni in a large saucepan according to package directions, except omit any oil or salt. Add mixed vegetables, zucchini, and sweet pepper during the last 3 minutes of cooking; drain. Return macaroni mixture to the saucepan.
Step 2: Meanwhile, whisk together evaporated fat-free milk, chicken broth, flour, oregano, garlic powder, pepper, and salt in a medium saucepan. Cook and stir until thickened and bubbly. Add to macaroni mixture; toss to coat. Spray a 3-quart rectangular baking dish with nonstick cooking spray. Spoon macaroni mixture into dish.