Here is an economical, light recipe for AFTER the HEAVY holiday meals, using up leftover cuts of roasted meat, and can be turkey, chicken, beef or ham. (Even cooked fish works)
This makes a great dinner/lunch dish for 2 persons ( this recipe can be doubled) served with steamed rice or cooked pasta, and there is no need to add cheese, this is a nice and light dish after all the holiday feasting.
1-2 cups cooked meat or fish, cut into bite sized pieces
1 can condensed mushroom/celery soup
1/4 cup white wine/water/stock/gravy
1/2 cup crushed cornflakes or potato chips
2 hard boiled eggs chopped
1-2 cups cooked vegetables
salt & pepper to taste
Method:
PREHEAT OVEN 375F
Do not dilute the soup.
Blend the soup and wine together and then add 1/2 the cornflakes, the diced meat/fish, vegetables, eggs and season to taste.
Turn into a buttered casserole dish.
Bake for 20 mins or until golden and bubbling.
Remove from oven and serve with cooked pasta or rice.
Sprinkle with the remaining crumbs.
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