Cooking from Cans

I was assigned duty of dinner tonight, and I made an extremely simple Turkey Casserole. In fact, many of the ingredients from this recipe can come from cans. This is something good for feeding a lot of people when you don't have a whole lot of time to prepare or plan.


Ingredients

• 1 pkg whole wheat fusilli (or any other noodle you like)


• 2 10.5 oz cans of Cream of Mushroom


• 15 oz. can of whole kernel corn


• 1 medium red onion, diced


• 12 oz. canned white turkey in water, chopped


• 1/4 block of Velveeta, sliced


• Seasoned bread crumbs

Preparation

Boil the pasta until it is al dente. Strain in colander and place into large casserole dish.

Add diced red onions, whole kernel corn, turkey, and cream of mushroom soup. Stir until ingredients evenly mixed.

Top with Velveeta slices and seasoned bread crumbs.

Bake for 30 minutes in 350 degree oven.

Notes/tips/recommendations:

• Add a little green with broccoli florets. This will liven up the dish a whole lot. I was going to do this but my casserole dish was overflowing and I figured that the salad I made would give us enough vegetables.
• Throw in a can of pitted olives. Once again, I wanted to do this but my dish was too small so I just put the olives in the salad.
• Be sure not to overcook the pasta. Because you are putting this in the oven, it will continue to cook even after you remove it from the stove.
• You can opt not to use the bread crumbs. I just like the taste and look of them on my casseroles.