Our Daily Bread Soup Kitchen
Meat and Garden Casserole – Serving the 2nd Thursday of Every Month
2 lbs. ground turkey or ground beef (or combination of both)
3 cups green beans, rinsed and drained*
2 cups corn, rinsed and drained*
8 oz. elbow macaroni (1/2 box)
2 cans tomato soup
2 medium onions, chopped
½ tsp. pepper
*Preferably frozen, rather than canned, to reduce salt content
Cook macaroni and drain
In large pan, cook onions in small amount of oil until tender; remove
Brown meat; drain off fat; add onions and pepper, vegetables and soup; heat to boiling
Pour into greased aluminum foil pan; add macaroni; mix well; cover with aluminum foil
*Add more tomato soup or a bit of water if casserole seems dry.
Write casserole name and date prepared on piece of paper; tape to casserole and freeze.
Aluminum foil pans are available in the downstairs kitchen and in the Narthex the weekend before we serve.
Extend aluminum foil covering down sides of casserole to prevent dripping. Please ensure there are no holes.
Put prepared casseroles in the ODB freezer in the FCC kitchen (9a.m.-4p.m. weekdays) or in downstairs freezer by the day before we are serving.
THANK YOU FOR PREPARING A CASSEROLE FOR PEOPLE IN NEED IN BALTIMORE CITY!