I came up with a random casserole recipe by just tossing stuff together. I have tons of cans with food from my compulsive food-buying so I just mixed what I thought would work (my cans are mostly 1 person portions):

• 1 small can of brown lentils
• 1 small can of baked beans in tomato-sauce
• half a courgette (zucchini I believe you weird USians call it)
• about 200 grams of baked mushrooms (a leftover, baked in butter and garlic salt, tasty!)
• 1 small can of cream of mushroom soup (at least, I think you call it that, I'd just call it 'creamy mushroom soup')
• two handfuls of grated cheese (ah well, cup, handfuls, who needs exact science!)

I mixed everything together apart from the cheese, put it into oven-dishes, and topped it with cheese. My cans contained about 200 grams of lentils / beans (about 7 US-oz). The soup was a one-person portion, around 230ml / 7.5oz. I don't think the exact amount really matters, the general idea / proportion counts more. I think replacing either the lentils or beans with ground beef/pork will also work pretty well (I want to try a tofu version some time soon).

I just love courgette and mushroom...

I did forget to season it with pepper and salt and herbs, but it tasted pretty good just like this, probably thanks to the soup being already seasoned. I liked the mixture of creamy soup and tomato sauce.

I put it in my toaster-oven for about half an hour on 400°F / 200°C, but it's a toaster-oven, so YMMV.

I ate a tasty portion, put another in my bento for tomorrows lunch and have two portions left for later in the week / freezer. Normally this would make two portions I think. Or maybe one and a half.

My first attempt to cook from my pantry has turned out pretty well. Very pleased :D

Now I have to think of something to cook with my forgotten-but-stil-ok small sweet peppers...

I wanted Mac 'n' Cheese, because I had never had it before. I looked at recipes online and they all said something else (though they agree it needed 'macaroni' and any type of cheese).

So I decided to make my own recipe with what I had in my cupboards. I used less cheese than most recipes recommended, which worked out very well for me.

Ingredients:

• 1 cup macaroni
• 125 ml cr√®me fra√Æche
• 25 gram parmesan, grated, or flaked (1 oz)
• 50 gram cheddar cheese, chopped (2 oz)
• 25 gram parrano cheese, grated
• tbsp pepper, grounded
• dashes Maggi seasoning sauce

Directions:

Cook macaroni until al dente. While macaroni cookes mix crème fraîche with parmesan, cheddar and pepper, and if desired add a few dashes of Maggi seasoning sauce.

Put macaroni in oven dish and mix in the crème fraîche and cheese. Top it off with parano.

Put in oven for about 30 minutes (or until top becomes golden) on 225° celcius.

(Serves 4)