Archive for the ‘FISH – ALL’ Category
Salmon Florentine
July 25, 2021 Lee
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Salmon Florentine

Adapted from a recipe in the Casserole Cook Book, page 28.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Course Lunch, Main Dish
Servings 6 servings

Equipment

  • Oven
  • Individual Casseroles (1½ cup, 6)

Ingredients
  

  • 2 packages frozen spinach, (10 oz / 283 g each)
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • ¼ cup sharp Cheddar cheese, shredded
  • ¼ cup dry white wine
  • 2 tablespoons mayo
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon lemon peel, grated
  • 1 can salmon, drained, (16 oz / 454 g / 2 cups), Shortcut
  • 1 cup soft breadcrumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cook the spinach according to package instructions using unsalted water, drain well.
  • In a saucepan, add the soup, cheese, wine, mayo, Worcestershire sauce, and lemon peel. Stir together and bring to a boil, remove from heat.
  • Add drained spinach to a mixing bowl, and add ½ cup of the sauce, mix together.
  • Preheat your oven to 180° C (350° F), get out 6 individual casseroles,
  • Divide the spinach into 6 individual casseroles.
  • Break salmon into chunks, removing skin and bones, and divide among the casseroles.
  • Top the salmon with remaining sauce.
  • In a small mixing bowl, add the breadcrumbs and melted butter and mix together. Sprinkle over each casserole.
  • Bake for 25 minutes or until bubbly.
  • Serve and enjoy.

Notes

High cost per serving as canned salmon, which I have only seen once, is pricy. The shortcut will steamed frozen salmon fillets, which are available, that have been thawed, but is still Fair to High cost.   
Shortcuts: Condensed Cream of Chicken Soup, Steamed Salmon (Rice Cooker).
* High Cost $1.51+ per Serving,CASSEROLES,FISH - ALL,Fish - Salmon
Cream Cheese Tuna Bake
July 22, 2021 Lee
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Cream Cheese Tuna Bake

Adapted from a recipe in the Casserole Cook Book, page 26.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is a great tasting casserole and does not taste like a tuna & noodle casserole, the cream cheese gives this a nice flavor. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Electric Mixer
  • Casserole (2 quart)
  • Oven

Ingredients
  

  • 1 cup dry macaroni
  • 85 grams cream cheese, softened, (3 oz)
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 2 cans tuna, drained, flaked, (about 1½-2 cups)
  • ¼ cup onion, diced
  • ¼ cup green bell pepper, diced
  • 2 tablespoons pimento, diced
  • 1 tablespoon prepared yellow mustard
  • ¼ teaspoon salt
  • ¼ cup milk
  • ½ cup corn flakes, crushed

Instructions
 

  • Cook macaroni in a pot of salted boiling water until just tender, drain.
  • Preheat your oven to 190° C (375° F), get out a 2 quart casserole.
  • Add the cream cheese and soup to a large mixing bowl, use an electric mixer and mix together until smooth.
  • To the mixing bowl, stir in the tuna, vegetables, mustard, salt, milk, and macaroni. I used red bell pepper in place of the green and added a little extra as I had no pimento.
  • Pour mixture into the casserole and spread out evenly.
  • Sprinkle with the corn flake crumbs. I used panko as I had no corn flakes on hand, worked perfect.
  • Bake for 20-25 minutes or until bubbly and starting to brown on top.
  • Serve and enjoy.

Notes

Fair cost per serving based on the cheese used and low number of servings.
Shortcut: Condensed Cream of Mushroom Soup.
Updated on 8 February 2023.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,FISH - ALL,Fish - Tuna
Tuna with Cheese Swirls
July 22, 2021 Lee
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Tuna with Cheese Swirls

Adapted from a recipe in the Casserole Cook Book, page 26.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 1½ cups potatoes, peel and diced
  • ½ cup celery, diced
  • 2 tablespoons onion, diced
  • 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
  • ¼ cup half and half cream, or milk
  • 1 can tuna, drained, flaked, (6½ oz / 185 g)
  • 1 cup peas, fresh cooked or canned, drained
  • 1 canned pimento, cut in strips
  • 1 recipe Cheese Swirls, Link in Notes

Instructions
 

  • In a large saucepan, cook the potatoes, celery, and onion in a small amount of water until nearly tender, about 10 minutes, then drain.
  • Preheat your oven to 220° C (425° F), get out a 7x11 baking pan.
  • Mix in the tuna, peas, and pimento, bring to a nearly a boil then remove from heat.
  • Pour mixture into the baking pan, spread out evenly.
  • Arrange Cheddar Swirls on top of hot casserole, cut side down.
  • Bake for 15-20 or until biscuits are done.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving, however, when I prepare this I may adjust the amount of tuna needed for this.
Additional recipe: Cheese Swirls.
Shortcut: Condensed Cream of Celery Soup.
* Best Value $1 or Less per Serving,CASSEROLES,FISH - ALL,Fish - Tuna
Tuna Noodle Casserole
July 22, 2021 Lee
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Tuna Noodle Casserole

Adapted from a recipe in the Casserole Cook Book, page 25.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 1 Sep 2021, and my parents and I loved this, I did not have any celery on hand so I omitted that, and I did double the tuna and the correct amount to use is now reflected in the recipe below. Easy to prepare and is very tasty. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 3 cups dry medium egg noodles
  • 1 can tuna, drained, flaked, (12 oz / 340 g)
  • ½ cup mayo
  • 1 cup celery, sliced
  • ⅓ cup onion, diced
  • ¼ cup green bell pepper, diced
  • ¼ cup red bell pepper, diced
  • 1 teaspoon salt
  • 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
  • ½ cup milk
  • 1 cup sharp Cheddar cheese, shredded

Instructions
 

  • Cook the egg noodles in a pot of salted boiling water until tender. Drain and return to pot.
  • To the pot add the tuna, mayo, vegetables, and salt. Mix together with the noodles.
  • In a saucepan, mix together the soup and milk, heat on medium low heat until hot.
  • When the soup is hot, stir in the cheese and continue to stir until the cheese is melted and blended in.
  • Preheat your oven to 220° C (425° F), get out a 1½ quart casserole.
  • Pour soup mixture into the noodles, mix to combine.
  • Pour mixture into the casserole.
  • Bake for 20 minutes or until bubbly.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Celery Soup.
Updated on 1 September 2021.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES,FISH - ALL,Fish - Tuna
Tuna Italian
July 22, 2021 Lee
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Tuna Italian

Adapted from a recipe in the Casserole Cook Book, page 25.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 3 cups dry egg noodles
  • ½ cup onion, diced
  • 2 tablespoons butter
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ⅔ cup evaporated milk
  • ⅓ cup Parmesan cheese, grated, and as needed
  • 1 can tuna, drained, flaked, (6½ oz / 185 g)
  • ⅔ cup canned mushrooms, sliced, or sautéed fresh mushrooms
  • ½ cup black olives, slices, and as needed
  • 2 tablespoons fresh parsley, minced, and as needed
  • 2 teaspoons lemon juice
  • paprika, as desired

Instructions
 

  • Cook the egg noodles in a pot of salted boiling water until just tender. Drain and set aside.
  • While the noodles are cooking, melt the butter in a large non stick pan on medium heat, when hot, add the onion and cook until tender.
  • Add the soup, milk, and cheese. Stir together and heat through.
  • Preheat your oven to 190° C (375° F), get out and grease a 2 quart casserole.
  • Return the cooked noodles to the pot they were cooked in, then add the soup mixture from the pan and stir together.
  • Add the tuna, mushrooms, ½ cup sliced black olives, 2 tablespoons parsley, and lemon juice. Mix together.
  • Pour mixture into the prepared casserole. Sprinkle with additional Parmesan as desired. Sprinkle with paprika as desired.
  • Bake for 20-25 minutes.
  • Top with additional parsley and sliced black olives.
  • Serve and enjoy.

Notes

Low cost per serving, however, when I prepare this I may adjust the amount of tuna needed for this.
Shortcut: Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,CASSEROLES,FISH - ALL,Fish - Tuna
Fish Vegetable Bake
July 5, 2021 Lee
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Fish Vegetable Bake

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 124.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (9x9 inch)

Ingredients
  

  • 1 package Vegetable Option, thawed, well drained, (10 oz / 283 g)
  • 750 grams Fish Option, steaks, 4 preferred, (1½ lb)
  • 1 small onion, thinly sliced, separated into rings
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 tablespoon lemon juice
  • Seasoning Option
  • ⅛ teaspoon black pepper
  • 1 medium tomato, sliced

OPTIONS

    Vegetable - Use 1 Item

    • spinach, chopped
    • broccoli, chopped
    • cut asparagus

    Fish - Use 1 Item

    • haddock
    • halibut
    • salmon

    Soup - Use 1 Item

    • condensed Cheddar cheese soup, Shortcut
    • condensed cream of mushroom soup, Shortcut
    • condensed cream of shrimp soup

    Seasoning - Use 1 Item

    • ¼ teaspoon dried oregano, crushed
    • ¼ cup Parmesan cheese, grated
    • ½ teaspoon dried dill weed, crushed

    Instructions
     

    • Preheat your oven to 180° C (350° F), get out a 9x9 inch baking dish. Add add the Vegetable Option to the pan and spread out evenly.
    • Place the Fish Option steaks on top of the vegetable, 4 steaks would be preferred to fit evenly.
    • Top the fish with the onion slices.
    • In a small bowl, mix together the Soup Option, lemon juice, Seasoning Option, and black pepper.
    • Spoon soup mixture over the onion.
    • Bake for 25-30 minutes or until fish flakes easily with a fork.
    • Top with the tomato slices, bake for another 5 minutes.
    • Slice into 4 portions, serve with your favorite sides, enjoy.

    Notes

    Low cost per serving. This would work great using just common white fish as well.
    Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup.
    * Best Value $1 or Less per Serving,FISH - ALL,Fish - Salmon,Fish - White Fish
    Vegetable Stuffed Fish Rolls
    July 5, 2021 Lee
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    Vegetable Stuffed Fish Rolls

    Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 123.
    This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
    Print Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    Course Lunch, Main Dish
    Cuisine American
    Servings 6 servings

    Equipment

    • Oven
    • Baking Pan (7x11 inch)

    Ingredients
      

    • ½ cup tomato, diced
    • ½ cup mushrooms, chopped
    • ¼ cup spring onion, sliced
    • 1 can Soup Option, (10½ oz / 298 g)
    • 6 fillets Fish Option, (about 750 g / 1½ lb)
    • ¼ cup Liquid Option
    • 1 cup Cheese Option, shredded

    OPTIONS

      Soup - Use 1 Item

      • condensed cream of shrimp soup
      • condensed cream of mushroom soup, Shortcut
      • condensed Cheddar cheese soup, Shortcut
      • condensed cream of celery soup, Shortcut

      Fish - Use 1 Item

      • flounder
      • sole
      • perch
      • haddock

      Liquid - Use 1 Item

      • dry sherry
      • dry white wine
      • milk
      • water

      Cheese - Use 1 Item

      • Swiss cheese
      • Provolone cheese
      • sharp Cheddar cheese
      • Muenster cheese

      Instructions
       

      • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking dish.
      • In a medium mixing bowl, add the tomato, mushrooms, spring onion, and ¼ cup of the Soup Option. Mix together to make the filling.
      • Lay out a Fish Option fillet, place about 3 tablespoons of filling on the fillet.
      • Roll fillet up, securing the end if needed.
      • Place fillet in the baking pan seam side down. Repeat with the rest of the fillets and filling.
      • Bake for 25 minutes or until fish flakes easily with a fork. Spoon out and discard any liquid in the pan.
      • While the fish is baking, mix together the remainder of the Soup Option and the Liquid Option in a 2 quart saucepan on medium heat and heat through to make the sauce.
      • Pour sauce evenly over the fish rolls, sprinkle with the Cheese Option.
      • Bake for 3 minutes or until cheese is melted.
      • Serve with sides of your choice. Enjoy.

      Notes

      Low cost per serving based on common available white fish, which would work very well in this. For the other types of fish, this may be Fair or High cost depending on where the fish is source. 
      Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup.
      * Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - White Fish
      Pasta with Shrimp Sauce
      July 5, 2021 Lee
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      Pasta with Shrimp Sauce

      Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 121.
      This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
      Print Recipe
      Prep Time 30 minutes
      Cook Time 20 minutes
      Course Lunch, Main Dish
      Cuisine American
      Servings 4 servings

      Ingredients
        

      • ¼ cup vegetable oil
      • 2 cups mushrooms, sliced
      • ¾ cup onion, diced
      • 2 cloves garlic, minced
      • 250 grams medium shrimp, shelled, deveined, tails removed, (8 oz)
      • Seafood Option
      • 1 can Soup Option, (10½ oz / 298 g)
      • Liquid Option
      • ¼ cup fresh parsley, chopped
      • 225 grams Pasta Option, cooked, drained, (8 oz)
      • Parmesan cheese, grated

      OPTIONS

        Seafood - Use 1 Item

        • 250 grams bay scallops, (8 oz)
        • 1 can minced clams, drained, (6½ oz / 184 g)
        • 250 grams white fish, cut into chunks, cod, pangasius, etc., (8 oz)
        • 250 grams medium shrimp, shelled, deveined, tails removed, (8 oz)

        Soup - Use 1 Item

        • condensed cream of mushroom soup, Shortcut
        • condensed cream of celery soup, Shortcut
        • condensed cream of shrimp soup, (I really need to make a short cut for this soup!)
        • condensed Cheddar cheese soup, Shortcut

        Liquid - Use 1 Item

        • 1 cup half and half cream
        • ¼ cup dry sherry, plus ¼ cup milk
        • ¼ cup dry white wine, plus ¼ cup milk
        • 1 cup tomato juice, Shortcut

        Pasta - Use 1 Item

        • linguine
        • spaghetti
        • medium egg noodles
        • small shells

        Instructions
         

        • Heat the oil in a large non stick pan, when hot, cook the mushrooms, onion, and garlic. Cook until the onion and mushrooms are tender.
        • Add the shrimp and Seafood Option, stir constantly and cook 2-3 minutes or until seafood is done.
        • In a medium mixing bowl, add the Soup and Liquid Options and mix together well.
        • Stir the soup mixture into the pan then stir in the parsley. Heat through but do not boil.
        • Serve sauce over hot Pasta Option, sprinkle with Parmesan as desired, enjoy.

        Notes

        Low cost per serving, as the shrimp and fish is readily available and inexpensive.
        Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup.
        * Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - White Fish,PASTA,SEAFOOD - ALL,Seafood - Clams,Seafood - Scallops,Seafood - Shrimp/Prawn
        Curried Noodle Pie
        July 3, 2021 Lee
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        Curried Noodle Pie

        Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 103.
        This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
        Print Recipe
        Prep Time 30 minutes
        Cook Time 30 minutes
        Course Main Dish
        Cuisine American
        Servings 6 servings

        Equipment

        • Oven
        • Pie Dish (9 inch)

        Ingredients
          

        • 1 can Soup Option, (10½ oz / 298 g)
        • 1 cup sour cream, Shortcut
        • 3 cups egg noodles, cooked and drained
        • 1 egg, beaten
        • 2 tablespoons vegetable oil
        • 1 clove garlic, minced
        • 1 teaspoon yellow curry powder
        • Meat Option
        • 1 cup Vegetable Option, cooked and drained
        • Garnish Option

        OPTIONS

          Soup - Use 1 Item

          • condensed cream of onion soup
          • condensed cream of chicken soup, Shortcut
          • condensed cream of mushroom soup, Shortcut
          • condensed golden mushroom soup

          Meat - Use 1 Item

          • 3 cups chicken, cooked, diced
          • 3 cups pork, cooked, diced
          • 3 cups beef, cooked, diced
          • 2 cans tuna, drained, flaked, (7 oz / 185 g each)

          Vegetable - Use 1 Item

          • carrots, sliced
          • mixed vegetables
          • lima beans
          • cut asparagus

          Garnish - Use 1 Item

          • almonds, toasted, sliced
          • spring onion, sliced
          • coconut, toasted, flaked
          • pimento, diced

          Instructions
           

          • Preheat your oven to 180° C (350° F). Grease a 9 inch pie dish with butter or cooking spray.
          • In a medium mixing bowl, together Soup Option and sour cream.
          • In a large mixing bowl, ¾ cup of the soup mixture into the noodles, then mix in the egg.
          • Press the noodle mixture into the bottom and sides of the pie dish, this forms the crust of the pie.
          • Heat the oil in a large non stick pan on medium heat, when hot, add the garlic and curry powder and cook 1 minute.
          • Stir in the remaining soup option, and the Meat and Vegetable Options. Remove from heat.
          • Pour mixture into the noodle crust and spread out evenly.
          • Cover with foil and bake 30 minutes or until hot.
          • Sprinkle with Garnish Option and let pie rest 10 minutes.
          • Serve and enjoy.

          Notes

          Low cost per serving except for the beef, but that depends on what you buy and where.
          Shortcuts: Sour Cream, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
          * Best Value $1 or Less per Serving,BEEF,CHICKEN & TURKEY,FISH - ALL,Fish - Tuna,PORK
          Quick Stovetop Supper
          July 2, 2021 Lee
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          Quick Stovetop Supper

          Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 99.
          This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
          Print Recipe
          Prep Time 20 minutes
          Cook Time 30 minutes
          Course Main Dish
          Cuisine American
          Servings 4 servings

          Ingredients
            

          • 1 tablespoon butter
          • ½ cup mushrooms, sliced
          • ¼ cup onion, diced
          • 1 can Soup Option, (10½ oz / 298 g)
          • ½ cup milk
          • ½ teaspoon dry mustard
          • Meat Option
          • ½ cup Vegetable Option
          • Side Dish Option

          OPTIONS

            Soup - Use 1 Item

            • condensed cream of mushroom soup, Shortcut
            • condensed cream of celery soup, Shortcut
            • condensed cream of chicken soup, Shortcut
            • condensed Cheddar cheese soup, Shortcut

            Meat - Use 1 Item

            • 113 grams dried beef, rinsed, cut into strips, (4 oz)
            • 1 cup cooked ham, cut into strips
            • 1 cup cooked turkey, or chicken, cut into strips
            • 1 can tuna, drained, flaked, (about 7 oz / 185 g)

            Vegetable - Use 1 Item

            • peas, cooked, drained
            • cut green beans, cooked, drained
            • carrots, diced, cooked, drained
            • spinach, packed, chopped

            Side Dish - Use 1 Item

            • toast points
            • baked potatoes, split
            • hot cooked noodles
            • patty shells, baked

            Instructions
             

            • Melt the butter in a 2 quart saucepan on medium heat, when hot, cook mushrooms and onion until soft, stir occasionally.
            • Stir in the Soup Option, milk, and mustard until smooth.
            • Stir in the Meat and Vegetable Options, heat through, stir occasionally.
            • Serve over Side Dish Option, enjoy.

            Notes

            Low cost per serving except for the dried beef, which I have not seen in Thailand, but it may be available in larger cities.
            Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup.
            * Best Value $1 or Less per Serving,BEEF,CHICKEN & TURKEY,FISH - ALL,Fish - Tuna,PORK