Author Archive
Thousand Island Dressing
August 16, 2021 Lee
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Thousand Island Dressing

Adapted from a recipe in the Casserole Cook Book, page 157.
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 5 minutes
Course Condiment
Cuisine American
Servings 1 cup dressing

Ingredients
  

  • ½ cup mayo
  • ¼ cup chili sauce
  • 1 hard boiled egg, finely chopped
  • 2 tablespoons green bell pepper, finely diced
  • 2 tablespoons celery, finely diced
  • 1 teaspoon paprika
  • ¼ teaspoon salt

Instructions
 

  • Mix all ingredients together, makes about 1 cup of dressing.
  • Serve on salads or burgers, enjoy.

Notes

Used in Recipes Listed on this Site:
CONDIMENTS,INGREDIENTS,Ingredients - Salad Dressings,Salads - Dressings
Easy Chicken a la King
August 16, 2021 Lee
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Easy Chicken a la King

Adapted from a recipe in the Casserole Cook Book, page 151.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is very good and quick to put together, good use for leftover or even canned chicken. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ¼ cup half and half cream
  • 1 tablespoon butter
  • ¼ cup green bell pepper, diced
  • 2 tablespoons red bell pepper, diced
  • 1½ cup cooked chicken, diced
  • 1 teaspoon Worcestershire sauce
  • 1 recipe Hot Corn Ring, for serving, or toast points, Link in Notes

Instructions
 

  • In a medium saucepan, mix together the soup and cream, stirring constantly to mix then occasionally to heat, on low heat.
  • In a small pan, melt the butter then add the red and green bell pepper. Cook until just tender.
  • When the soup mixture is hot, add the bell peppers, chicken, and Worcestershire sauce, cook to heat through, stirring occasionally.
  • Prepare the Hot Corn Ring if you want to serve in that, or just prepare toast points.
  • Serve in a bowl in the center of the ring or simply spoon over toast points, enjoy.

Notes

Low cost per serving.
Additional Recipe: Hot Corn Ring.
Shortcut: Condensed Cream of Mushroom Soup.
Updated on 29 August 2021.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY,LEFTOVERS
Chicken Balls with Mushrooms
August 16, 2021 Lee
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Chicken Balls with Mushrooms

Adapted from a recipe in the Casserole Cook Book, page 151.
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 20 minutes
Passive Time 3 hours
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper

Ingredients
  

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk, or chicken broth, Shortcut
  • 2 cups cooked chicken, diced, Shortcut
  • 1 tablespoon fresh parsley, chopped
  • ¾ teaspoon salt
  • dash black pepper
  • 6-8 slices white bread
  • 1 egg, beaten
  • 1 recipe Mushroom Sauce, Link in Notes

Instructions
 

  • Melt the butter in a medium saucepan, whisk in the flour. Slowly add milk or broth while whisking. Cook and whisk until mixture thickens. Remove from heat and set aside to cool.
  • When the sauce has cooled, mix in the chicken, parsley, and season to taste with salt and pepper. Cover and place in the fridge for 2-3 hours.
  • Cut crusts from the bread and tear slices into ½ inch pieces. Place bread in a shallow bowl, and place the beaten egg in another shallow bowl.
  • Shape the chicken mixture into 8 balls, about ¼ cup of mixture, or about 2½ inches in diameter.
  • Preheat you oven to 180° C (350° F), get out a baking sheet and line with parchment paper, or simply grease with butter or cooking spray.
  • Dip balls into the egg then coat with the torn bread. Place on the prepared baking sheet.
  • Bake for 20 minutes or until heated through and the bread crumbs are toasted.
  • While the balls are baking, prepare the Mushroom Sauce.
  • To serve, spoon mushroom sauce on a serving plate, place the baked chicken balls on top, serve and enjoy with sides of your choice. Enjoy.

Notes

Low cost per serving.
Additional Recipe: Mushroom Sauce.
Shortcut: Chicken Broth (Pressure Cooker) provides broth plus cooked chicken.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,LEFTOVERS
Mushroom Sauce
August 16, 2021 Lee
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Mushroom Sauce

Adapted from a recipe in the Casserole Cook Book, page 151.
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 10 minutes
Cook Time 3 hours 10 minutes
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons butter
  • 1 cup fresh mushrooms, coarsely chopped
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • ⅓ cup chicken broth

Instructions
 

  • Melt the butter in a medium sauce pan, add the mushrooms and cook for 1-2 minutes, just to soften them.
  • Add the soup and broth, mix together, heat through until just bubbly, stirring often.
  • Use as other recipes state or use as a gravy.

Notes

Shortcut: Condensed Cream of Chicken Soup.
Used in Recipes Listed on this Site:
  • Chicken Balls with Mushrooms.
CONDIMENTS,INGREDIENTS,Ingredients - Sauces
Turkey Salad Soufflé
August 15, 2021 Lee
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Turkey Salad Soufflé

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 30 minutes
Cook Time 1 hour
Passive Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 6 slices white bread
  • 2 cups cooked turkey or chicken, diced
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • ½ cup celery, diced
  • ½ cup mayo
  • ¾ teaspoon salt
  • dash black pepper
  • 2 eggs, beaten
  • 1½ cups milk
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ½ cup sharp Cheddar cheese, shredded

Instructions
 

  • Cube 2 slices of bread, place in the bottom of an 8x8 inch baking dish.
  • In a large mixing bowl, add the turkey, vegetables, mayo, salt, and pepper. Mix together.
  • Spoon mixture over the bread cubes in the baking pan.
  • Trim crusts off the remaining 4 slices of bread and arrange them on top of the turkey mixture.
  • In a mixing bowl, mix together the eggs and milk. Pour over the bread in the baking pan. Cover the pan and place in the fridge for at least 1 hour or as long as overnight.
  • When ready to bake, preheat your oven to 160° C (325° F).
  • Spoon the soup over the top of the bread.
  • Bake for 1 hour or until set, sprinkle cheese on top during the last few minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,LEFTOVERS
Creamed Turkey
August 15, 2021 Lee
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Creamed Turkey

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 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • ¼ cup butter, (½ stick / ¼ block)
  • ¼ cup all-purpose flour
  • 2 cups milk
  • ½ teaspoon salt
  • dash black pepper
  • 1 teaspoon Worcestershire sauce
  • 2 cups cooked turkey or chicken, cubed
  • 1 recipe Hot Corn Ring, for serving, or toast points, Link in Notes

Instructions
 

  • Melt butter in a medium saucepan, whisk in flour. Slowly add milk while whisking. Cook and whisk until sauce thickens.
  • Stir in salt, pepper, Worcestershire sauce, and turkey. For a thinner sauce, stir in a little milk at a time.
  • Serve in a Hot Corn Ring or over toast points, enjoy.

Notes

Low cost per serving.
Additional recipe: Hot Corn Ring.
* Best Value $1 or Less per Serving,LEFTOVERS
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