One easy way to start seemed to just start using some of the many soups, entrees and items that have been living there. So working from the bottom up, the first to go was the two packages of the Vegan "Tuna" Rolls. For someone who does not like overly processed foods, I seem to have an unhealthy attachment to this item. A casserole it was to be.
Fast forward to a trip down the asiles of Trader Joe's, where I picked up the Organic Brown Rice Pasta, Backed Potato Chips, Mushrooms, and... NO mushroom soup. Yikes. But then a can of Organic Split Pea soup caught my eye, and I thought, why not? All I was missing now was the Cheese.
The next day we were at the Health Food Store, and they had just started stocking the Daiya Wedges.
The only one left was the Havarti with Garlic and Jalapeño, so into the cart it went.
A quick taste of the stuff at home confirmed that it was both awesome and would blend well with the other ingredients for the dish.
A half of a red onion, some garlic, and three celery ribs got chopped up along with about eight brown mushrooms, each quartered. These went into a pot where the split pea soup was warming up. A few minutes in there, and the contents of the "Tuna" rolls were added to the mix. The mess was then poured into a big mixing bowl and eight oz. of the undercooked pasta were added as well.
About 2/3 of the grated cheese got to join the party, a few dashes of black peper, a few mixes with the big spoon, and into the lightly greased 8x8 dish it went.
The potato chips (A new bag at this point, as chips do not make it through the night here...) were smashed, and the remaining 1/3 of the cheese mixed in. The crunchy delight went on to cover the casserole, and a few dashed of Parma sealed the deal.
After 45 min in a 350 over, the meal was served, and devoured. It was a winner.
The moral of the story is that sometime you have to think out of the recipe box. And start cleaning those freezers!
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