Ok, here are my excuses ready to go; it’s the first week of school and I’m ever so tired, the weather drastically changed and what I had planned was no longer appropriate, ummm…did I mention I’m tired?

All of this led to an unacceptable amount of veg and fruit wastage. 

Into the composter went; 2 pears, a big handful of arugula, 3/4 of a cucumber, two really gross potatoes, 1/2 a punt of raspberries and an apple.

Not cool.

My only redeeming moment is that I didn’t waste any meat.  In fact, I made up a fun casserole to use the remains of a chicken.  No chicken?  How about ham?  No ham?  Tuna?  No tuna?  How about a meatless meal?

This is basically a tarted-up mac and cheese.  Simply make a white sauce, add 2 cups of cheese (I like a nice sharp cheddar) and season with a tablespoon of dried mustard.

Add in any cooked vegetables that you have hiding in the fridge that are just too little amounts to make a meal unto themselve.  I have 1-1/2 cobs of corn that I cut all of the kernels off and 1/2 cup of already chopped parsley. 

Mix everything with four cups of cooked pasta.  I have a short lasagne type noodle that looked really neat in the store but then I wasn’t sure what to do with so…

Pour into a buttered casserole dish, top with bread crumbs (or crushed crackers) and dot the top with butter.  Bake 330 degrees until the whole thing bubbles (about 20 minutes).  Voila!