Mix and Match Meal

BREADS AND CEREALS (1 cup raw)

 * Macaroni
 * Spaghetti
 * Rice (white or brown)
 * Noodles
 * Bulgar
 * Any pasta

SAUCE (1 can soup plus 1 1/2 cans milk, broth or water or 2 cups homemade white sauce)

 * Cream of Mushroom
 * Cream of Celery
 * Cream of Chicken
 * Cream of Potato
 * Tomato Soup
 * French Onion Soup

PROTEIN (1 pound or 1 cup cooked)

 * Chopped beef
 * Chopped pork or ham
 * Ground beef or turkey
 * Chicken
 * Turkey
 * Tuna
 * Salmon
 * Mackerel
 * Cooked dry beans
 * Frankfurters
 * Keilbasa

VEGETABLES (1 1/2 to 2 cups canned, cooked or raw)

 * Carrots
 * Peas
 * Corn
 * Green beans
 * Lima beans
 * Broccoli
 * Spinach
 * Mixed vegetables
 * Celery
 * Green Pepper
 * Whatever you have around

CHEESE
the cooking time.
 * 1/2 to 1 cup cheese, shredded can be added at the end of the cooking time.

Steps

 * 1) Choose one food from each of the four groups above. Stir together in skillet.
 * 2) Season to taste with salt, pepper, soy sauce, onion flakes, garlic, etc. Choose spices, herbs and seasonings that you enjoy eating.
 * 3) Bring to a boil.
 * 4) Reduce heat to lowest setting. Cover pan and simmer 30 minutes until pasta or rice is tender.
 * 5) Stir occasionally to prevent rice and pasta from sticking.
 * 6) Stir in cheese, if using.

Tips

 * To bake in oven: mix all ingredients in casserole dish and cover tightly; bake at 350 F for 1 hour.
 * The Utah recipe recommends cooking raw meat, poultry or fish before using in recipe. Follow those guidelines.
 * Some favorite combinations include:
 * Chopped broccoli, cubed ham, rice, Cheddar cheese and mushroom soup.
 * Peas, tuna, rice or egg noodles, Cheddar cheese and celery soup.

Sources and Citations
Utah State University Food Extension and various web contributions