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Hot Corn Ring
August 15, 2021 Lee
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Hot Corn Ring

Adapted from a recipe in the Casserole Cook Book, page 150.
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 5 minutes
Cook Time 18 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Ring Mold (5½ cup)

Ingredients
  

  • 1 box Jiffy corn muffin mix, Shortcut

Instructions
 

  • Preheat your oven to 200° C (400° F), grease a 5½ cup ring mold with butter or cooking spray.
  • Prepare the corn muffin batter according to the package instructions.
  • Pour into the prepared ring mold filling it ⅔ full.
  • Bake for 18-20 minutes for a 5½ cup mold, or 25-30 minutes for a large mold.
  • Unmold while hot by placing a warm plate on top and inverting the mold.
  • Place a bowl that fits in the center of the ring, fill bowl with Creamed Turkey, Creamed Ham, or Chicken a la King.

Notes

Shortcut: Jiffy Corn Muffin Mix.
Used in Recipes Listed on this Site:
SIDES
Chicken ‘n Chips Bake
August 15, 2021 Lee
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Chicken 'n Chips Bake

Adapted from a recipe in the Casserole Cook Book, page 150.
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 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 5 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 2 cups cooked chicken, cubed
  • 2 cups celery, sliced
  • ½ teaspoon salt
  • ½ teaspoon MSG
  • 2 teaspoons onion, grated
  • 2 tablespoons lemon juice
  • 1 cup mayo
  • ½ cup sharp Cheddar cheese, shredded
  • 1½ cups potato chips, slightly crushed

Instructions
 

  • Preheat your oven to 220° C (425° F), get out a 1½ quart casserole and grease with butter or cooking spray.
  • Add all ingredients, except the cheese and chips, to a mixing bowl, and mix together.
  • Pour mixture into the prepared casserole.
  • Sprinkle with cheese, and sprinkle the chips around the edge.
  • Bake for 15 minutes or until heated through and hot.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CASSEROLES,LEFTOVERS
Turkey Chop Suey
August 15, 2021 Lee
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Turkey Chop Suey

Adapted from a recipe in the Casserole Cook Book, page 149.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is an easy recipe to prepare and is delicious. I made this on 30 Aug for the family and they loved it.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can bean sprouts, (14 oz / 396 g)
  • ½ cup onion, sliced
  • 2 tablespoons butter
  • 3 cups cooked turkey or chicken, diced, canned - drained
  • 1 cup celery, sliced
  • ⅔ cup water chestnuts, sliced, drained
  • ½ cup turkey or chicken broth
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • ¼ teaspoon MSG
  • ¼ cup water
  • 2 tablespoons light soy sauce
  • hot cooked rice, for serving

Instructions
 

  • Drain the bean sprouts and reserve liquid. In a large saucepan, melt the butter. Add the onion slices and cook until tender but not browned.
  • Add the turkey, celery, water chestnuts, broth, and liquid from the bean sprouts. Heat to boiling.
  • In a small bowl, mix together, the cornstarch, seasonings, water, and soy sauce. Stir into the turkey mixture, cook stirring constantly, until mixture is thickened.
  • Add the bean sprouts and heat through.
  • Serve over hot cooked rice, enjoy.

Notes

Low cost per serving.
Updated on 30 August 2021.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned,LEFTOVERS
Turkey Curry with Crisp Noodles
August 15, 2021 Lee
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Turkey Curry with Crisp Noodles

Adapted from a recipe in the Casserole Cook Book, page 149.
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
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 tablespoons butter
  • 1½ cups apple, peeled, finely diced, Granny Smith or Fuji would be good
  • ⅓ cup onion, diced
  • 2 tablespoons all-purpose flour
  • 1-2 teaspoons yellow curry powder
  • 1 teaspoon salt
  • 3 cups cooked turkey, coarsely chopped
  • chow mein noodles, warmed, for serving

Instructions
 

  • In a large saucepan, melt the butter. Add the apple and onion, cook until tender but not browned.
  • Stir in the flour and curry powder.
  • Slow stir in milk, cook, stirring constantly until mixture thickens.
  • Stir in the salt and turkey. Cook and heat through.
  • Serve over warmed chow mein noodles. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,LEFTOVERS
Turkey or Chicken Tetrazzini
August 15, 2021 Lee
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Turkey or Chicken Tetrazzini

Adapted from a recipe in the Casserole Cook Book, page 149.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This dish is excellent, I made this as written 16 Aug 2021 and my parents and I loved this, this will be a regular. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 226 grams dry spaghetti, (8 oz)
  • ¼ cup butter, (½ stick / ¼ block)
  • ½ cup all-purpose flour
  • 2½ cups chicken broth, Shortcut
  • 1 cup half and half cream
  • ¼ cup dry white wine, or chicken broth
  • 1¼ teaspoons salt
  • ½ teaspoon MSG
  • dash black pepper
  • ⅔ cups mushrooms, canned, sliced, drained
  • ¼ cup green bell pepper, diced
  • 2 cups cooked turkey or chicken, diced, Shortcut
  • ½ cup Parmesan cheese, shredded

Instructions
 

  • Cook the spaghetti in a pot of boiling salted water until just before tender. Drain.
  • In a saucepan, melt the butter. Whisk in the flour. Slowly whisk in the broth. Add the cream. Cook and stir until mixture thickens. Stir in the wine or additional broth, and seasonings. Divide the sauce into two mixing bowls.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • To one half the sauce, add the drained spaghetti, mushrooms, and bell pepper, mix together.
  • Pour that mixture into the baking pan.
  • To the other mixing bowl of sauce, add the turkey or chicken. Mix together.
  • Make a well in the center of the spaghetti and pour in the turkey mixture. Sprinkle Parmesan over the casserole.
  • Bake for 30 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker) provides the broth and chicken.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES,LEFTOVERS
Creamed Ham
August 15, 2021 Lee
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Creamed Ham

Adapted from a recipe in the Casserole Cook Book, page 148.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this in 31 Aug 2021, easy to prepare and excellent in flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Toaster

Ingredients
  

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1½ cups milk
  • 2½ cups cooked ham, diced
  • ¼ cup stuffed green olives, sliced
  • 1 tablespoon fresh parsley, chopped, or 1 teaspoon dried.
  • 1 teaspoon Worcestershire sauce
  • toast, or toast points, for serving

Instructions
 

  • In a saucepan, melt the butter, stir in the flour. Slowly add the milk while stirring. Cook while stirring until sauce thickens.
  • Add remaining ingredients, heat through, stirring occasionally.
  • Serve over toast or toast points, enjoy.

Notes

Low cost per serving if using leftover ham, Fair cost per serving using ham specifically for this recipe.
Updated on 31 August 2021.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,LEFTOVERS
Barbecued Pork Sandwiches
August 15, 2021 Lee
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Barbecued Pork Sandwiches

Adapted from a recipe in the Casserole Cook Book, page 148.
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
Cuisine American
Servings 6 servings

Ingredients
  

  • ¼ cup onion, diced
  • 1 tablespoon vegetable oil
  • 1 cup seasoned tomato sauce
  • ⅓ cup steak sauce
  • 2 tablespoons brown sugar, packed
  • dash salt
  • 2 cups roast pork, thinly sliced, Shortcut
  • 6 hamburger buns, split and toasted

Instructions
 

  • In a medium saucepan, heat the oil, add the onion and cook until tender but not browned. Stir in the tomato sauce, steak sauce, brown sugar, and salt. Bring to boiling.
  • Add the pork and reduce heat to low, simmer 10 minutes.
  • Serve in toasted hamburger buns, enjoy.

Notes

Low cost per serving.
Shortcut: Pork Shoulder/Butt (Pressure Cooker).
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,LEFTOVERS
Monday Meat Pie
August 15, 2021 Lee
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Monday Meat Pie

Adapted from a recipe in the Casserole Cook Book, page 148.
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 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 2½ cups cooked beef, cut into ½ inch cubes
  • 1½ cups cooked potatoes, cubed, Shortcut
  • 1 cup cooked carrots, sliced, Shortcut
  • ½ cup onion, diced
  • 1 cup sharp Cheddar cheese, shredded
  • 1 tablespoon pimento, chopped
  • ¾ cup beef gravy, leftover if possible, Shortcut
  • ⅔ cup mayo
  • 1 recipe Spoon-bread Topper, Link in Notes

Instructions
 

  • In a large saucepan, add all ingredients except the Topper, mix together and heat to bubbling.
  • Preheat your oven to 200° C (400° F), get out a 2 quart casserole and grease with butter or cooking spray.
  • Prepare the Spoon-bread Topper recipe, link in Notes.
  • When the meat mixture is bubbly, pour into the prepared casserole.
  • Pour the Topper over the hot meat mixture.
  • Bake for 40 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
Additional Recipe: Spoon-bread Topper.
Shortcuts: Potatoes (Pressure Cooker), Fresh Carrots (Pressure Cooker), Beef Gravy Mix.
* Best Value $1 or Less per Serving,CASSEROLES,LEFTOVERS
Spoon-bread Topper
August 15, 2021 Lee
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Spoon-bread Topper

Adapted from a recipe in the Casserole Cook Book, page 148.
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 40 minutes
Cuisine American
Servings 6 servings

Equipment

  • Oven

Ingredients
  

  • 1 cup yellow cornmeal
  • ½ teaspoon salt
  • 1 cup boiling water
  • ½ cup cold milk
  • 2 eggs
  • 1 tablespoon butter, melted
  • 2 teaspoons baking powder

Instructions
 

  • In a mixing bowl, mix together the cornmeal and salt, mix in the boiling water.
  • Add the milk and beat. Add the eggs and beat those in. Mix in the melted butter and baking powder.
  • Spoon over hot casserole before it goes in the oven.
  • Serve casserole and enjoy.

Notes

Used in Recipes Listed on this Site:
INGREDIENTS
Savory Ham & Tomato Casserole
August 15, 2021 Lee
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Savory Ham & Tomato Casserole

Adapted from a recipe in the Casserole Cook Book, page 147.
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 1 hour 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 170 grams dry macaroni, (6 oz)
  • 2½ cups diced tomatoes
  • 1 cup celery, diced
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 1½ cups cooked ham, cubed
  • 2 tablespoons fresh parsley, chopped
  • 1 cup sharp Cheddar cheese, shredded, divided

Instructions
 

  • Cook the macaroni in a pot of boiling salted water until just before tender. Drain well and place in a large mixing bowl.
  • To a medium saucepan, add the tomatoes, celery, onion, bell pepper, salt and pepper. Cook on low heat for 30 minutes, stirring occasionally.
  • Preheat your oven to 160° C (325° F), get out a 2 quart casserole and grease with butter or cooking spray.
  • To the mixing bowl with the macaroni, add the simmered tomatoes, ham, parsley, and ¾ cup of cheese. Mix together.
  • Pour mixture into the prepared casserole.
  • Bake for 1 hour. Sprinkle the remaining ¼ cup of cheese on the casserole, and bake 5 more minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CASSEROLES,LEFTOVERS