Frugal, No-Recipe Pot Pie

Who else is using up what they have before writing the next grocery list?

How about some good, old-fashioned cooking without a recipe?

Let’s face it, the humble casserole is pretty forgiving, and the pot pie could fall into the category of casserole.

Someone had placed an opened bag of green beans in the freezer without fastening it.  I knew they wouldn’t taste great, but in true #CleanCouponing fashion, I didn’t want to waste them.  So I gathered up my frostbitten green beans, found a bag of frozen spinach, chopped up a some fresh garlic and brought it all to a boil in a pot of mushroom soup.

I beat the one remaining egg left in the kitchen, then mixed it in with my veggie-soup mixture in the bottom of an oiled casserole dish.  I didn’t have any meat to use except a few pieces of turkey lunch meat.  So that got chopped up and added to the mixture. I added a few spices to taste, salt, pepper, nothing fancy.

I didn’t have time to make a fancy crust.  So I threw together some flour, baking powder, butter and milk into a homely crusty topping that bubble and baked atop my veggie mixture.   I baked it mostly in that 400-degree range, then when the crust wasn’t quite done, as with any good no-recipe dish, I turned it down to 350 to finish.

As long as there’s no serious food safety issue, I want to use up extra imperfect veggies in casseroles or soups.  And I’m not kidding you, this veggie-with-a-little-leftover-turkey pot pie tastes fabulous!

What’s your best no-recipe casserole?