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Casseroles Out Of Kindness


from your kitchen to our hearts 

If you love to cook, and are looking for a way to help, then for heaven’s sake, do we have a program for you!

Individuals, religious groups and other organizations are invited to join our Casseroles Out Of Kindness (C.O.O.K.) program and help Camillus House provide nutritious meals to the hungry and/or homeless in our community.

Through your culinary casserole support, you will be helping Camillus House meet the challenge of providing over 1,000 meals daily to residents  in our emergency housing and treatment programs, and to the street homeless we serve daily in our Day Center program.  Each casserole serves ten people, so you’ll be making a much needed, satisfying difference in the lives of hungry and homeless individuals, families and youth.

Here's how it works  

From the comfort of your home kitchen, follow the easy cooking and food safety directions listed below to prepare your choice of one or all three casserole recipes.  Aluminum containers are provided, if needed. Casseroles must be frozen after they are prepared. The frozen casseroles may then be delivered to Camillus House.  We will pick-up donations of more than 50 casseroles.

delivery and pick-up information 

For your convenience, casserole donations are accepted Monday through Sunday from 10:00 a.m. until 6:00 p.m. Camillus House is located at 1603 NW 7th Avenue in Miami’s hospital district. Pick-up service is available for larger quantity food donations, such as donations of 50 or more casseroles.

ready to show our community how you do casseroles of kindness? 

To get started, or for more information, please send an email to: Bob Lozada, [email protected].  He can also help arrange pick-ups for donations of 50 or more casseroles.  Thank you. 


2 lbs. ground turkey
1 lb. elbow macaroni
(2) 8-oz. cans of pinto beans drained
(1) 8-oz. can diced tomatoes
   with green peppers
(1) 26-oz. jar 6-cheese tomato sauce
1 large onion, diced small
4 cloves of garlic, minced
Olive oil
2 tbsp. chili powder
2 tbsp. of salt
1 tbsp. ground black pepper 


In a pot of salted boiling water, cook macaroni al dente, which means 2 minutes less than package cooking instructions. Immediately rinse and drain cooked pasta in cold water and put aside. In a frying pan brown the turkey over high heat with enough olive oil to coat the pan. Keep crumbling the turkey until all the redness is gone. Transfer to a bowl. In a frying pan with a little more olive oil sauté the onions and peppers until golden; add garlic until golden. Remove and place in the same bowl with the turkey. In a large pot stir in the beans, diced tomatoes, six-cheese tomato sauce, plus one jar of water from the tomato sauce jar. Add sautéed vegetables and turkey. Bring to a boil. Add chili powder and stir. Reduce heat to low and simmer 15 minutes stirring occasionally. Add 2 tbsp. of salt and 1 tbsp. of pepper. Add the cooked pasta to the mixture and transfer to the aluminum baking pan. See cooling and freezing directions below.



(2) 26-oz. jars six-cheese
tomato sauce
1 lb. ziti macaroni
1 large onion diced small
2 celery stalks diced small
4 tbsp. dry basil
1 large carrot diced small
  (3) 1/2 lbs. ground chuck beef
4 tbsp. fresh parsley diced
4 cloves of garlic diced fine
13 oz. water (1/2 26 oz. jar)
2 tbsp. of salt
1 tbsp. ground black pepper
Olive oil


Brown and crumble the meat in a hot frying pan coated with olive oil until redness is gone. Transfer the mixture to a bowl. In a hot frying pan with 1/4” of oil, sauté the onions, carrots, garlic and celery until golden; add to the bowl of meat. In a large pot, add the cooked and uncooked ingredients, bring to a boil and simmer for 30 minutes stirring occasionally. Cook the pasta in a large pot of salted boiling water. Cook al dente or 2 minutes less than package instructions. Combine the pasta and Bolognese sauce after adding salt and pepper. Transfer to the aluminum baking pan. See cooling and freezing directions below.



4-6 lbs. of chicken pieces
(1) 26 oz. jars six-cheese
tomato sauce
1 large onion diced small
1 large green pepper diced small
1 8-oz. package whole white
mushrooms sliced
4 cloves of garlic diced fine
  4 tbsp. fresh Italian parsley chopped fine
4 tbsp. dried or fresh oregano
(1) 8-oz. chicken broth
2 cups all-purpose flour
1 tsp. crushed red pepper
3 tbsp. salt
2 tbsp. ground black pepper
Olive oil


Wash the chicken pieces, dry with paper towel and place in a bowl with flour. Dredge each piece in flour and dust off excess. In a large hot frying pan, place 1/8” olive oil, add the chicken and brown each piece on medium to high heat. Remove each browned piece into a bowl. In a large pot with 1/8” olive oil sauté the onion, pepper, garlic and mushrooms until golden. Add the chicken pieces, chicken stock, tomato sauce, spices and herbs. Bring mixture to a boil. Lower the heat to a simmer and stir occasionally for 30 minutes. Transfer contents to the aluminum baking pan. See cooling and freezing directions below. For a less messy alternative, skip the flouring & browning of the chicken. Prepare the sauce on the stove and then place it in the tin with the raw chicken pieces. Preheat the oven to 350 degrees and bake with the lid on for 35-40 minutes excluding the chicken stock.



Food-borne bacteria love food at room temperature. Therefore, it is crucial to expedite hot-to-cold temperature transfers. When transferring cooked contents to the aluminum pan, leave 1/2” from the edge of the pan for expansion during freezing.

For cooling: place the uncovered aluminum pan with hot contents into a larger pan containing half ice, half cold water and two tablespoons of salt. As soon as the contents are no longer hot, cover the pan with the lid and seal all around. Label and date the lid. Place in the freezer.

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