adventures of an american housewife in the south of france

Odds and Ends Casserole

Don't you hate throwing out food?  It makes me feel so wasteful when I realize that I've let all the odds and ends in my vegetable drawer sit for too long and I have to throw them out.  I literally cringe and feel guilty.  At least we live in San Francisco where we can put them in the compost bin to be picked up and put to good use...being composted....somewhere...for something.  I'm actually not too sure how it works, but it lessens my guilt knowing that I'm not just "throwing them away." If you don't live in a place where the city helps you compost, then I have another use for all your leftover vegetables before they start to turn.  I am calling it Odds and Ends Casserole, because there really is no specific ingredients list.  The concept is simple.  Sautée all your leftover vegetables, toss it in a casserole dish with a box of cooked pasta plus any cheese you have laying around the refrigerator, and bake it in the oven at 350º for 30-40 minutes.  It's that easy and is a great way to use up food in your fridge at the end of the week.

Sorry for the crappy cell phone picture

I made this casserole last week and it was really delicious.  I replaced some of the cheese with lowfat cottage cheese and lowfat sour cream to make it a little bit "healthier"  and also added a light crust via breadcrumbs.  Keep in mind there is no set recipe for this casserole, you can literally throw in anything you want with the vegetables like beans or nuts and it will turn out delicious.  Here's how I made mine:

You'll Need:

  • 1 egg
  • 1 cup low fat cottage cheese
  • 3/4 cup low fat sour cream
  • 1/2 cup non fat or low fat milk
  • 1/2 tsp salt
  • 1 garlic clove, minced
  • 1/4 tsp ground pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 cups (8 oz) shredded cheese- (you can use all cheddar or your favorite cheese or a combination whatever you have on hand.  I used some cheddar, monterey jack, and feta because that's what was in my fridge)
  • 1 box of pasta, such as elbow noodles or shells, cooked
  • 1 large shallot, thinly sliced
  • 1 large zucchini, sliced
  • 1 red pepper, diced
  • 2 cups of broccoli, chopped
  • 1 bunch of kale, chopped
For Crust:
  • 1/2 cup dry bread crumbs
  • 2 tbs melted butter or olive oil
  • pinch of salt, pepper, and paprika


Cook pasta according to directions.  Meanwhile, heat olive oil in a large skillet.  Add garlic and shallots and cook 2-3 minutes or until lightly browned and fragrant.  Add the rest of your vegetables, plus spices and sautée until cooked through.

In a large bowl, combine cooked pasta, cooked vegetables and cheese (plus egg, cottage cheese, sour cream & milk if you're going that route).  Pour mixture into a lightly greased 9" X 13" casserole dish.

If desired, combine breadcrumbs, olive oil, salt and paprika in a small bowl.  Sprinkle over the top of casserole.  Cover casserole with foil and cook at 350° for 30 minutes.  Uncover and cook 5-10 more minutes or until top is golden brown.


Before adding the crust

Final product - yum!


One Response to “Odds and Ends Casserole”

  1. Julia says:

    this is so up my alley. i always have a few random veggies in the fridge!

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