by Jo Mayer and Paul Crandall

“We tried it, they liked it, so we’re doing it again!”  –Cindy Ashley, Outreach pantry coordinator

In 2025, Outreach piloted a monthly cooking program for five months, inviting 30 regular Outreach pantry shoppers to join this Recipe-of-the-Month cooking club—now fondly referred to as “Meal of the Month.” The effort was supported financially by the Stockbridge Area Wellness Coalition (SAWC) and 5 Healthy Towns Foundation.  

2025’s theme was soups, with each participant receiving basic cooking and pantry supplies for starters and then a recipe and ingredients each month—along with personal advice and coaching.  

It was popular! Clients looked forward to a new offering each month and often compared notes with other participants.

When they began clamoring for another round, pantry coordinator and program innovator Cindy Ashley started planning the 2026 iteration of Meal of the Month.

“Casseroles!” said Cindy, announcing the 2026 theme.

First step: Buying 9 x 13-inch glass casserole dishes to give out. Among lessons learned in the 2025 pilot: not everyone has access to an oven. So Cindy devised alternate instructions for those who rely on crockpots (this accounted for about 5 out of the 30 participants in 2025).

Distribution of the materials and the first month’s recipe for 2026 began on Feb. 9. The program will run monthly through June 2026.

Stockbridge Area Educational Foundation and SAWC/5 Healthy Towns have provided partial funding, with individual donations making up any shortfall. Those who would like to help provide food supplies for the monthly recipes can watch our Facebook page for updates on what is needed each month.  

Here is February’s recipe for those who would like to “join the club.”

Italian Sausage and Veggie Casserole

by Cindy Ashley

Ingredients

• 1-1/2 pounds Italian sausage, casings removed, crumbled, browned in skillet, drained and set aside.
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1-1/2 cups sliced carrots
• 1 can mushroom soup
• 3/4 cup sour cream
• 1-1/2 cups shredded cheddar (divided)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 bag (30 ozs.) frozen tater tots

Oven instructions

1. Preheat oven to 375°F; spray 9 x 13-inch casserole dish with nonstick spray.
2. In large bowl, add soup, sour cream, 3/4 cup of cheese, garlic powder, onion powder, salt and pepper. Mix well.
3. Add all of the vegetables and sausage; stir well to coat.
4. Spread mixture into prepared casserole dish.
5. Top with the remaining cheese. 
6. Arrange tater tots in a single layer on top.
7. Bake uncovered for 35-40 minutes, until golden brown.
8. If desired, put under broiler for 2-3 minutes for extra crisp.
9. Sprinkle with parsley to serve, if desired. 

Slow cooker instructions

1. Spray inside slow cooker or use crockpot liner.
2. Layer half of the tater tots in the bottom of the crockpot.
3. In a large bowl, mix soup, sour cream, 3/4 cup of cheese, and spices.
4. Add vegetables and browned meat; mix well until everything is covered.
5. Spread mixture gently over the tater tots in the crockpot.
6. Sprinkle remaining cheese on top.
7. Layer the remaining tater tots over the cheese.
8. Cover and cook on high for 3-4 hours or on low for 6-8 hours.
9. Sprinkle with parsley to serve, if desired.

Special note:

In sadness and gratitude we note the passing of both Evelyn and Sandie Kay over the past couple of months. Mother and daughter each contributed many years to keeping Outreach active in our community. We honor and remember their generosity.