A few weeks ago, my husband celebrated his new birthday. This monumental event was the one-year anniversary of his bone marrow stem cell transplant. A little over a year ago, we were given little hope of his survival. It was kindness and an anonymous unrelated donor that saved our lives. Many individuals shared their loving thoughts, prayers, and support.

Friends, family, and acquaintances walked this journey with us. Acts of kindness–listening (even when I was screaming), going for walks, sharing meals, filling our bird feeders, raking leaves, gift cards, delivering the cases of bottled water Paul had to have, as well as cleaning and preparing our home for Paul’s discharge were all part of the activities that lifted us up and made the 92 days of his inpatient stay at Smilow Cancer Hospital bearable.

I was taught this type of kindness growing up. When someone was sick, or a new baby arrived to a family, or a family was left grieving a loss, my mother and my siblings would make and share food as a tangible way to comfort those in need. I still make my lasagna (affectionately known as Liz-asgna) and keep it frozen to have ready when needed. We learned growing up that life takes twists and turns we cannot predict and the comfort of a community allows those in need to know that they are not alone.

The pastor of our church gave a beautiful sermon on kindness a few Sundays ago. The service focused on a portion of the Sermon on the Mount known as the Beautitudes. She focused on kindness as an antidote in response to current events of the day. Even as she spoke to the children, she challenged them to do a specific act of kindness and report on it the following week. I thought to myself, ‘imagine if all of us did one act of kindness each day’, would these kind acts affect our numbing immunity to the regular violence we are exposed to? Would I be able to see anger, cruelty, and dishonesty as the unfortunate weeds of life and seek to eliminate them? Would I further come to value kindness and gentleness as the balm of harmony providing daily peace?

These kindnesses to family and neighbors were always intended to comfort, making even just one moment, a family meal, easier for those struggling. When I think of comfort, I think of casseroles. Ready to heat, easy to prepare (or freeze) providing literal warmth when eaten. I make casseroles often, not just to give away, but to have as a handy meal on a long, cold day. Making them and freezing them makes my life easier on days when I want something yummy, but don’t want to do a lot of preparation.

Growing up, casseroles were a handy way to utilize leftovers into a unique dish, extending food purchased for the week. Casseroles are often creamy and served over rice or with a noodle component. In the 60s Tuna Noodle Casserole seemed the rage, but there are many ways to make hearty meals using variations on this simple recipe. When making casseroles, I find it easier to use a can of cream of mushroom or cream of chicken soup with a little mayo mixed in rather than start from scratch with a roux and make a white or cream sauce. You’ll be surprised how many different casseroles can be made with very simple ingredients and leftovers.

Since Paul and I eat a lot of chicken, and, there are only two of us, I tend to make a variety of casseroles using leftover chicken thighs of breasts that I can easily make in a pinch. It sure does stretch our food budget and provides us with the comfort of knowing we are not wasting food. Whether it is to comfort a neighbor or your own family, casseroles can’t be beat for spreading the warmth and kindness of a hot meal.

Chicken Casserole I

From Paul’s mom, Fluff Egan

In a small bowl combine:

1 can of cream of mushroom or cream of chicken soup

2-3 tablespoons of mayo (you can use lite, canola, or olive oil mayo to reduce calories)

In a large bowl, combine:

3-4 Chicken pieces, shredded

or (the pieces from a leftover roast of rotisserie chicken)

Add in the soup sauce. Fold into a Pyrex pie plate and top with:

¾ cup of shredded cheddar cheese

Top with crumbled potato chips (the last of the bag)

Bake at 350 degrees for 20-30 minutes until bubbly. Serve over your favorite rice.

Chicken or Turkey Casserole II

A variation of classic Tuna Noodle Casserole

Follow the recipe above, but add in ½ bag of cooked egg noodles, and American cheese or Velveeta chunks or combinations of any leftover soft deli cheeses you may have on hand. Cooked covered at 350 degrees for 30 minutes, then remove foil and let cook until bubbly another 10 minutes. (ok to stir when removing foil). Serve with a salad or favorite vegetable. Reminds me of my mother’s Chicken and Turkey ala King.

I’ve also added sauteed fresh mushrooms and other vegetables to these casseroles to add flavor.

Variations: Substitute frankfurters or kielbasa for the chicken; use leftover roasted vegetables in place of meat.

Simple Vegetarian Casseroles

Coat a frying pan with spray oil or a little olive oil. Gently saute until ‘tan’, about 5 minutes:

Zucchini (or eggplant), washed, and sliced into coins

½ Vidalia onion, chopped

2 cloves fresh garlic

Pour some of your favorite jar sauce into a Pyrex pie plate or dish,

Create a layer of the sauteed vegetables. Add more sauce and a layer of mozzarella or parmesan cheese. I tend to add my favorite spice in between layers. Repeat until all vegetables are used and top with a layer of shredded mozzarella or your own favorite. Bake at 350 degrees for 20- 30 minutes until cooked through. Serve over spaghetti squash, your favorite pasta, or as a side dish. You can also use the ingredients to make a great grinder.

These are just a few. Remember you can embellish any casserole with leftover meat or vegetables you have on hand. Waste not, want not!