I love making hardy soups and stews throughout the winter. It usually turns out to be more than we can eat in one meal. Sometimes it’s just enough leftover for me for lunch the next day, but other times it’s a little more than that … but not quite enough for dinner for the whole family.
Since I don’t like to see things to go to waste and love getting more than one meal out of cooking, I started getting a little creative. It didn’t take me long to figure out that those small portions of beef and vegetable soup, bean soup or stew were the perfect starting point for a casserole. Here’s what I do.