• 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…