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Ham Potato Soup
August 18, 2021 Lee
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Ham Potato Soup

Adapted from a recipe in the Casserole Cook Book, page 120.
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 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can condensed cream of potato soup, (10½ oz / 298 g)
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 2 cups milk
  • 1 can deviled ham, (2¼ oz / 63 g)

Instructions
 

  • Add everything to a saucepan, heat to just boiling.
  • Serve and enjoy.

Notes

Fair cost per serving based on the deviled ham, but I am working on a shortcut that should be better value.
Shortcut: Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,SOUPS, STEWS, CHILI
Supper Corn Chowder
August 18, 2021 Lee
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Supper Corn Chowder

Adapted from a recipe in the Casserole Cook Book, page 119.
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 30 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 5 slices bacon
  • 1 medium onion, sliced, separated into rings
  • 2 cups whole kernel corn, cooked or canned - drained
  • 1 cup cooked potato, diced
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 2½ cups milk
  • 1 teaspoon salt
  • dash black pepper
  • butter, for serving

Instructions
 

  • Cook the bacon in a large saucepan until crisp, remove to paper towels, drain fat leaving 3 tablespoons in the saucepan.
  • Add onion to the saucepan and cook until lightly browned.
  • Add remaining ingredients except the butter. Heat to boiling, then reduce heat and simmer 1-2 minutes.
  • Crumble the bacon, sprinkle over the chowder.
  • Ladle into serving bowls and place a pat of butter on each bowl. Enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Vegetable Soup with Tiny Meatballs
August 18, 2021 Lee
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Vegetable Soup with Tiny Meatballs

Adapted from a recipe in the Casserole Cook Book, page 119.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 recipe Tiny Meatballs, Link in Notes
  • 6 cups beef broth
  • 1 can diced tomatoes, (16 oz / 454 g)
  • 3 stalks celery, plus tops, diced
  • 1 carrot, diced
  • 1 teaspoon dried oregano, crushed
  • ½ cup fine egg noodles
  • salt and black pepper, to taste
  • Parmesan cheese, grated, for serving

Instructions
 

  • Prepare the recipe of Tiny Meatballs, set them aside.
  • In a large saucepan, heat the broth to boiling.
  • Add the tomatoes, celery, carrot, and oregano. Reduce heat to low, cover, and simmer 12 minutes.
  • Add the egg noodles to the soup, simmer until the noodles are almost done.
  • Add the Tiny Meatballs to the soup, simmer for 2 minutes to heat them through. Taste and season with salt and pepper as desired.
  • Serve with Parmesan for topping, enjoy.

Notes

Additional recipe: Tiny Meatballs.
* Best Value $1 or Less per Serving,MEATBALLS,SOUPS, STEWS, CHILI
Tiny Meatballs
August 18, 2021 Lee
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Tiny Meatballs

Adapted from a recipe in the Casserole Cook Book, page 119.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings 5 dozen meatballs

Ingredients
  

  • 2 slices dry bread
  • 500 grams ground beef, (1 lb)
  • 1 egg, lightly beaten
  • 1 clove garlic, minced
  • 1 teaspoon salt

Instructions
 

  • Soak dry bead in water then squeeze out moisture, add to a mixing bowl.
  • Add remaining ingredients to the mixing bowl. Mix together.
  • Form into ¾ inch meatballs using 1 teaspoon of mixture for each. Makes approximately 5 dozen tiny meatballs.
  • Brown meatballs, in batches in hot butter.
  • Use in soups or other recipes, enjoy.

Notes

Used in Recipes Listed on this Site:
BEEF,INGREDIENTS,MEATBALLS
Chicken Corn Soup
August 18, 2021 Lee
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Chicken Corn Soup

Adapted from a recipe in the Casserole Cook Book, page 118.
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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can whole kernel corn, drained, liquid reserved, (16 oz / 454 g)
  • 2 tablespoons butter
  • 1 can condensed chicken vegetable soup, (10½ oz / 298 g)
  • 1 can condensed chicken noodle soup, (10½ oz / 298 g)

Instructions
 

  • Drain the can of corn into a measuring cup, add water to the cup to make 1½ cups of liquid.
  • Melt the butter in a medium saucepan, add the corn and heat through, stirring occasionally.
  • Add the soups and 1½ cups of liquid reserved. Stir together and heat to bubbling.
  • Serve and enjoy.

Notes

Fair cost per serving, the soups needed are available in high end markets.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,SOUPS, STEWS, CHILI
Hearty Bean Soup
August 18, 2021 Lee
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Hearty Bean Soup

Adapted from a recipe in the Casserole Cook Book, page 118.
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.
Print Recipe
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Passive Time 8 hours
Course Lunch, Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 454 grams dry Navy Beans, (1 lb)
  • 2 quarts water, (8 cups)
  • 1 meaty ham bone, or ham hocks
  • ½ teaspoon salt
  • 4-6 black peppercorns
  • 1 bay leaf
  • 1 medium onion, sliced

Instructions
 

  • Rinse beans and remove any bad ones or debris, place in a container and add water to cover by 1 inch. Set aside and let soak overnight.
  • Drain and rinse the beans, add to a pot, add the ham bone, salt, peppercorns, and bay leaf. Add the 2 quarts of water. Bring to a boil, then reduce to low heat, cover and simmer for 3 to 3½ hours or until the beans are tender.
  • Add the sliced onion during the last 30 minutes of simmering.
  • When the beans are tender, remove the ham bone and bay leaf, mash the beans slightly, cut off meat from the bone, dice, and return the meat to the soup and discard the bone and bay leaf. Taste and season with salt as needed.
  • Serve and enjoy.

Notes

Low cost per serving using ham hocks as they are very common. 
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Cheese Chowder
August 18, 2021 Lee
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Cheese Chowder

Adapted from a recipe in the Casserole Cook Book, page 118.
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 30 minutes
Course Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • ½ cup carrot, shredded
  • ½ cup celery, diced
  • ¾ cup boiling water
  • ¼ cup onion, diced
  • 3 tablespoons butter
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 1¾ cups chicken broth, Shortcut
  • 1½ cups sharp Cheddar cheese, shredded

Instructions
 

  • In a saucepan, cook the carrot and celery in the boiling water until tender, do not drain.
  • In another saucepan, melt the butter and cook the onion until tender but not browned.
  • Stir in the flour, slowly add the milk while stirring. Stir constantly until thickened.
  • Stir in the vegetables with the water they were cooked in, broth, and cheese. Stir over low heat until cheese melts.
  • Serve and enjoy.

Notes

Shortcut: Chicken Broth (Pressure Cooker).
SOUPS, STEWS, CHILI
Pea Soup Royale
August 18, 2021 Lee
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Pea Soup Royale

Adapted from a recipe in the Casserole Cook Book, page 118.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 18 Aug 2021 for a quick lunch, my Mom and I loved this, excellent flavor. I used the variant and used condensed split pea with ham and bacon soup, perfect.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can condensed green pea soup, (10½ oz / 298 g)
  • 1 can condensed beef consommé, (10½ oz / 298 g)
  • ½ cup milk

Instructions
 

  • Add everything to a saucepan, stir to mix together, bring to a boil then remove from heat.
  • Serve and enjoy.

Notes

Variant: 1. In place of Condensed Green Pea Soup, use a can of Condensed Split Pea with Ham Soup.
# Buster Approved,#1 Go-To Recipes,5 Ingredients or Less,SOUPS, STEWS, CHILI
Split Pea Soup
August 18, 2021 Lee
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Split Pea Soup

Adapted from a recipe in the Casserole Cook Book, page 129.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Passive Time 4 hours
Course Lunch, Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 454 grams dry split peas, (1 lb)
  • 2 quarts water, (8 cup)
  • 1 meaty ham bone, or ham hocks
  • 1½ cups onion, sliced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon dried marjoram
  • 1 cup celery, diced
  • 1 cup carrot, diced

Instructions
 

  • Rinse peas and place in a container and add water to cover by 1 inch. Set aside and let soak for 4 hours.
  • Drain peas and place in a large pot along with the ham bone and seasonings. Add the 2 quarts of water. Bring to a boil, then reduce to low and simmer for 1½ hours. Stirring occasionally.
  • Remove the bone, cut off meat and dice, return meat to the soup, discard the bone. Add the celery and onion to the soup. Simmer for another 30-40 minutes or until the vegetables are tender. Taste and season with salt as desired.
  • Serve and enjoy.

Notes

Low cost per serving using ham hocks as they are very common. 
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Cornmeal Dumplings
August 17, 2021 Lee
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Cornmeal Dumplings

Adapted from a recipe in the Casserole Cook Book, page 129.
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. I need to verify this recipe with the Shortcut.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 servings

Ingredients
  

  • 1 box corn muffin mix, Shortcut
  • ⅓ cup milk
  • 1 egg
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Prepare the box of corn muffin mix according to package instructions, except use only ⅓ cup milk and the egg for the liquid the package states.
  • Drop by rounded tablespoonfuls onto a hot bubbling stew, sprinkle with parsley. Cover and steam for 10 minutes or until the dumplings are cooked through.
  • Serve with the stew, enjoy.

Notes

Shortcut: Jiffy Corn Muffin Mix.
Used in Recipes Listed on this Site:
5 Ingredients or Less,INGREDIENTS