Casserole Bakers

Casseroles for the Hungry

How it works:


  1. Casserole Program Coordinator (Mark Leifield, 314-520-2643, kyryra@aol.com) sends a letter to our Casserole Bakers with the annual Schedule & Recipes
  2. Bakers prepare the casseroles, freeze them at home, then bring to the “Little White Shed” (along-side the Parish Office opposite the Parish Hall) and place them in the freezer
  3. Mark, along with other volunteers, deliver the casseroles weekly to the “Missionaries of Charity” in North St. Louis along with Sts. Alphonsus and Vincent DePaul parishes, enabling them to feed the hungry.


Help the Missionaries of Charity, St. Alphonsus’ & St. Vincent DePaul’s Food Pantries continue their Mission of Serving the Poorest of the Poor!

Calling All Casserole Bakers...Old & New!


We need you! In addition to providing weekly casseroles to the Missionaries of Charity Soup Kitchen as we have done for many years, we are now bringing our delicious and healthy casseroles to both St. Vincent DePaul and St. Alphonsus Liquori food pantries. There are many who are struggling that will benefit directly from this kind act to feed the hungry. 


 

Special request...Since freezer space is limited, it would be helpful if you could drop off your casseroles in the first half of the month if your name begins with the letters A to L and the second half of the month for

M to Z. (However, we will gladly accept them anytime!)


 

For more information and the monthly recipes, please contact Mark Leifield (314-520-2643; kyryra@aol.com). Or you can simply click the below link to view the menus and start baking casseroles as often as you’d like. Freeze and label your casserole, then bring it to the Ascension freezer shed to the left of the Parish Office (across from the Parish Hall).


menus

January & July:

ELBOW MACARONI DINNER

4 lbs ground beef

1 - 16 oz. package macaroni

2 - 15 oz cans chili

2 - 10 ½ oz cans tomato soup

2 onions, chopped

  1. Brown ground beef and onions, drain.
  2. Boil macaroni until tender, drain.
  3. Combine all ingredients and mix well.
  4. Pour mixture into aluminum pans
  5. (2 - 13” x 9” recommended).
  6. Cover with aluminum foil, label, and freeze!


March & September

CHILI CON CARNE

3 lbs ground beef

3 onions, chopped

3 - 16 oz cans kidney beans

2 - 10 ½ oz cans tomato soup

2 - 16 oz cans diced tomatoes

3 tsp garlic powder

1 tsp sugar

2 tsp salt

3 Tbsp chili powder

  1. Brown ground beef and onions, drain.
  2. Add all remaining ingredients and mix well.
  3. Simmer mixture on low temp for 15 minutes.
  4. Pour mixture into aluminum pans (2- 13” x 9” suggested).
  5. Cover with aluminum foil, label, and freeze!


May and November

BEEF & NOODLES

4 lbs ground beef

3 onions, chopped

1 - 16 oz pkg medium noodles

2 - 32 oz jars spaghetti sauce

1 - 4 oz can mushrooms, drained

1 Tbsp garlic powder

2 tsp sweet basil

1 tsp sugar

8 oz shredded cheddar cheese

  1. Brown ground beef and onions, drain.
  2. Add spaghetti sauce, mushrooms, garlic, basil and sugar.  Mix well.
  3. Simmer mixture on low temp for 10 minutes.
  4. Boil macaroni until tender, drain.
  5. Add macaroni to the meat mixture and stir well.
  6. Pour mixture into aluminum pans (2 - 13” x 9” suggested).
  7. Sprinkle top with cheddar cheese.
  8. Cover with aluminum foil, label, and freeze!


February & August

MOSTACCIOLI MOSTA

4 lbs ground beef

2 onions, chopped

3 - 16 oz cans diced tomatoes

2 - 8 oz cans tomato sauce

1 tsp salt

½ tsp pepper

¼ tsp ground oregano

1 - 16 oz pkg. mostaccioli

8 oz shredded mozzarella cheese

  1. Brown ground beef and onions, drain.
  2. Add tomatoes, tomato sauce, salt, pepper, and oregano to ground beef and onions.
  3. Simmer mixture on low temp for 10 minutes.
  4. Boil mostaccioli until tender, drain.
  5. Combine cooked mostaccioli and meat mixture
  6. Pour mixture into aluminum pans (2 - 13” x 9” suggested).
  7. Sprinkle top with mozzarella cheese.
  8. Cover with aluminum foil, label, and freeze!

April & October

CHICKEN NOODLE CASSEROLE

1 - 16 oz pkg macaroni

4 cups cooked chicken, cut up

1 - 16 oz pkg frozen mixed vegetables

3 cans cream of chicken soup

1 can water

2 tsp Mrs. Dash seasoning

  1. Spray aluminum pans (2 - 13” x 9” suggested) with Pam.
  2. Boil macaroni until tender, drain.
  3. Mix together all ingredients.
  4. Add all ingredients to aluminum pans.
  5. Cover with aluminum foil, label, and freeze!


June and December

LAREDO CHICKEN CASSEROLE

4 cups cooked chicken, cut up

8 oz shredded sharp cheddar cheese

1 - 15 oz can kidney beans, rinsed and drained

1 - 14 ½ oz can diced Mexican tomatoes

1 - 10 ¾ oz can mushroom soup

1 cup frozen corn

1 cup frozen peas

½ cup sour cream

  1. Spray aluminum pans with Pam (2 - 13” x 9” suggested).
  2. Combine all ingredients and mix well.
  3. Pour mixture into aluminum pans.
  4. Cover with aluminum foil, label, and freeze!