Hotplate: Another TWG Mini-Universal Casserole

As you can see, I am on a bit of a kick here, using a variety of combinations to make TWG mini-universal casseroles.

So far, this one is the best, though it could use more spices.

This is what Amy Dacyczyn, author of The Tightwad Gazette, is all about. She encourages people to be creative.


Hotplate: Another TWG Mini-Universal Casserole

I really like this combination of ingredients. The homemade cream sauce reduced the salt level because I did not use canned cream soup which contains a substantial amount of salt. I do not use salt in most of my recipes.


Pre-Preparation:

Make a batch of pasta per package instructions.
Make cream sauce if needed. (See Hotplate: White Cream Sauce (Medium) Recipe)


*Ingredients:

1/2 14.75oz Can of salmon, drained
1/2 Cup Canned mixed vegetables, drained and rinsed in can
1 Cup Pasta, cooked
3/4 Cup Cream sauce or use canned cream soup
1/8 Cup Almonds, sliced
2 TBspns Parsley, dry, crushed between palms
A few twists of Ground black pepper
Salt to taste (Optional)
Topping: 1/2 Cup or more Mozzarella cheese
Garnish: Parsley, dry, crushed


Process:

Add all ingredients to a small microwaveable casserole dish, except the topping and 1 TBspn of parsley.
Mix ingredients thoroughly.
Add topping by sprinkling cheese over the mixture.
Sprinkle 1 TBspn of parsley over cheese.
Cover with plastic wrap.
Microwave on high for 8 minutes.
Be careful when removing casserole from microwave. The plastic may release hot steam.
Be careful when removing plastic.
Sprinkle casserole with more parsley if desired.

*Note: This recipe is a great catchall recipe where you can use leftovers. I used a little leftover pasta and some leftover cream soup from a previous recipe.

#GERD-friendly