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Next Public Meeting, A Casserole Recipe, & Free Upcoming Nutrition Classes

Whitehall-Coplay Hunger Initiative logo featuring fruits and vegetable surrounding a fork and spoon on a plate.

You are invited to attend WCHI’s Public Meeting on Tuesday, September 28th at 11am in our Food Pantry located in the school building at the St. John the Baptist Catholic Church complex, 3024 S Ruch St, Whitehall.  Please park in the back parking lot (access on Park St), walk down the driveway, and come in the 2nd door on the left.  We will be discussing our Food Pantry, Free Community Meals, Senior Boxes, Volunteer Opportunities, and Bingo. 

I wanted to write an article that both our Pantry guests and the public can use to make a casserole from ingredients on hand in your homes. Many of these items are in our Pantry distribution bags. This article came from University of Nebraska Extension: https://tinyurl.com/dae4s47h and scroll down the page.  I formatted it below to fit on one page in case you wanted to share it.


Ingredients:

Select food(s) from each category or choose your family favorites.

  1. Select ONE Grain: 2 cups dry pasta (elbow macaroni, penne, spiral, bow tie); 1 cup dry long-grain white or brown rice; or 4 cups dry medium or wide noodles
  2. Select ONE Protein: 2 cups cooked ground meat; 2 cups cooked and diced chicken, turkey, ham, beef, pork, or tofu; 2 cups chopped cooked egg; 2 (6 to 8-ounce) cans fish or seafood, flaked; OR 2 cups canned and rinsed or cooked dried beans (kidney, pinto, black, etc.)
  3. Select ONE Vegetable: 1 (10 to 16-ounce) package frozen, thawed, and drained: spinach, broccoli, green beans, or peas; 1 to 2 cans, drained, and rinsed: mixed vegetables, carrots, or corn; OR 2 cups sliced fresh zucchini, kale, tomatoes, potatoes, or squash
  4. Select ONE Sauce: 1 can condensed cream soup (mushroom, celery, cheese, or chicken) mixed with milk or water to make 2 cups; 2 cups white pasta sauce; OR 1 (14.5-ounce) can diced tomatoes with juice
  5. Select ONE or MORE Seasonings: ¼ to ½ cup chopped celery, onion, or olives; 1 - 2 teaspoons mixed herbs (basil, thyme, marjoram, tarragon); Pepper and spices to taste
  6. Select ONE or MORE Toppings: 2 Tablespoons grated Parmesan cheese; ¼ to ½ cup shredded Swiss, cheddar, or Monterey Jack cheese; OR ¼ to ½ cup bread, cracker, or cereal crumbs

Directions:

  1. Wash hands. Cook grains according to package directions.
  2. Spray a 2 to 2½ quart casserole dish with non-stick cooking spray and then combine all ingredients in dish, except topping.
  3. Cover and bake at 350°F for about 50 to 60 minutes or until internal temperature reaches 165°F and casserole is steaming hot throughout.
  4. Add toppings, if desired and place in oven uncovered for about 10 minutes.

For more recipe ideas see https://snaped.fns.usda.gov/ and select Nutrition Education.

Julie Davitt is a WCHI Board Member and is Penn State University’s Nutrition Education Adviser for Lehigh and Northampton Counties.  WCHI would like to schedule a series of nutritional classes in Whitehall & Coplay.  Please contact Julie at jbd14@psu.edu or 610-391-9840 for further information.

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