This is one of the two weeks out of the year that my organic, delivery ‘guy’ goes on holidays. I miss him but it is also an amazing time for me to use up a lot of vegetables etc. that may have otherwise languished in the fridge. This casserole is perfect to use up whatever combination that you’d like to but one of the things that I like the most about it is that it is totally, unabashedly NOT gourmet. This is homey food at its finest.
Take 3 1/2 cups of chopped, mixed vegetables. You could even use frozen if you’d really like.
Have your favourite, kitchen toddler mix: 1 1/2 tsp of dried basil, 1/2 tsp nutmeg, 2 cups of yogurt and pepper to taste.
Add in: 2 eggs, 1 1/2 cups of shredded cheddar and 1/4 cup of bacon bits (you can leave these out or add canned tuna or cooked lentils or chopped chicken…).
Toss in your vegetables.
Combine 3 cups of cooked rice-I’ve got brown rice here but other times I’ve also used basmati, quinoa or just regular white rice. I haven’t tried it before BUT I’m thinking that a nice egg noodle would be good in here too.
Pour into a buttered lasagne pan, top with croutons (don’t have any? Just used cracker crumbs or buttered, cubes of bread) and finish with another 1/2 cup of shredded cheddar.
Place in a moderate oven (330) until bubbly (about 1/2 hour)-in the meantime, colour with the kitchen toddler.
Serve with some cut-up cucumbers that are lightly salted and peppered.
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