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Skillet Hash
August 14, 2021 Lee
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Skillet Hash

Adapted from a recipe in the Casserole Cook Book, page 146.
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.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons butter
  • 2 cups cooked beef, cut into ½ inch cubes
  • 2 cups potatoes, scrubbed, cut into ½ inch cubes
  • ⅓ cup onion, finely diced
  • ½ cup beef broth
  • ½ teaspoon salt

Instructions
 

  • Melt the butter in a large non stick pan, add remaining ingredients and mix together. Cover and cook on low heat until potatoes are tender, about 15-20 minutes, turning occasionally.
  • Uncover and cook 5 mire minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,LEFTOVERS
Best Oven Hash
August 14, 2021 Lee
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Best Oven Hash

Adapted from a recipe in the Casserole Cook Book, page 146.
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 4 servings

Equipment

  • Meat Grinder
  • Coarse Grinding Plate (aka Wagon Wheel)
  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 1½ cups cooked beef, coarsely ground
  • 1 cup cooked potatoes, coarsely ground
  • ½ cup onion, coarsely ground
  • ¼ cup fresh parsley, chopped
  • 1 teaspoon salt
  • dash black pepper
  • 2 teaspoons Worcestershire sauce
  • ⅔ cup evaporated milk
  • ⅓ cup corn flakes, slightly crushed
  • 1 tablespoon butter, melted

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 1 quart casserole and grease with butter or cooking spray.
  • To a mixing bowl, add everything except the corn flakes and butter. Lightly mix together.
  • Pour into the prepared casserole.
  • In a small bowl, mix together the corn flakes and melted butter, sprinkle on top of the hash.
  • Bake for 30 minutes or until heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,LEFTOVERS
Mushroom Sauce
August 13, 2021 Lee
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Mushroom Sauce

Adapted from a recipe in the Casserole Cook Book, page 146.
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 15 minutes
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • ⅔ cup mushrooms, sliced with liquid, (canned or fresh sautéed)
  • 1 tablespoon onion, grated
  • 1 tablespoon fresh parsley, chopped
  • salt and pepper, as desired, to taste

Instructions
 

  • In a saucepan, melt the butter, then stir in the flour. Gradually stir in the milk then add the mushrooms with their liquid. Cook and stir constantly until mixture thickens.
  • Stir in the onion and celery. Taste and season with salt and black pepper as desired.
  • Pour over Ham Puffs just before serving them. Enjoy.

Notes

Used in Recipes Listed on this Site:
Ingredients - Sauces
Creole Sauce
August 13, 2021 Lee
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Creole Sauce

Adapted from a recipe in the Casserole Cook Book, page 99.
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 15 minutes
Cook Time 15 minutes
Cuisine American
Servings 4 servings

Ingredients
  

  • 3 tablespoons onion, finely diced
  • 3 tablespoons green bell pepper, finely diced
  • 2 tablespoons butter
  • 1 cup seasoned tomato sauce
  • ⅔ cup mushrooms, sliced, drained, (canned or fresh sautéed)
  • ¼ teaspoon salt
  • dash black pepper

Instructions
 

  • Melt the butter in a saucepan, add the onion and bell pepper, cook until tender but not browned.
  • Add remaining ingredients and stir together. Simmer 10 minutes.
  • Pour into a serving bowl or gravy boat, makes about 1⅓ cups sauce.
  • Serve with Macaroni Omelet or any egg dish. Enjoy.

Notes

Used in Recipes Listed on this Site:
Ingredients - Sauces
Quick Mushroom Sauce
August 13, 2021 Lee
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Quick Mushroom Sauce

Adapted from a recipe in the Casserole Cook Book, page 99.
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
Cook Time 5 minutes
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 cup sour cream, Shortcut

Instructions
 

  • Add the soup and sour cream to a saucepan, stir together and heat through.
  • Pour into a serving bowl or gravy boat.
  • Serve over your favorite omelets or even a fish dish. Enjoy.

Notes

Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.
5 Ingredients or Less,CONDIMENTS
Chicken Sauce
August 13, 2021 Lee
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Chicken Sauce

Adapted from a recipe in the Casserole Cook Book, page 95.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 28 Feb 2023 to use with the Supper Omelet I made, and I was pleasantly surprised. My family really enjoyed this sauce as well and would like to have this again with dishes other than omelets.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • ⅓ cup milk
  • ⅔ cup mushrooms, sliced, (canned - plus liquid, or fresh sautéed)
  • 3 tablespoons red bell pepper, diced, heaping
  • 2 teaspoons fresh chives, chopped
  • ½ teaspoon MSG

Instructions
 

  • Add all ingredients to a saucepan, mix and heat through.
  • Pour into a serving bowl or gravy boat. Serve over Supper Omelet or your favorite egg dish.

Notes

Shortcut: Condensed Cream of Chicken Soup.
Used in Recipes Listed on this Site:
 
Updated on 28 February 2023.
Ingredients - Sauces
Supper Omelet
August 13, 2021 Lee
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Supper Omelet

Adapted from a recipe in the Casserole Cook Book, page 95.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 28 Feb 2023, as written and this is an excellent plain omelet as written and is a great starting point if you need a large omelet. The recommended sauce is excellent on this.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 6 eggs
  • ⅓ cup milk
  • ¼ teaspoon salt
  • dash black pepper
  • 1 tablespoon butter
  • 1 recipe Chicken Sauce, Link in Notes

Instructions
 

  • In a mixing bowl, add the eggs and lightly beat. Mix in the milk, salt, and pepper as desired.
    Prepare the Chicken Sauce as well.
  • Melt the butter in a large non stick pan. Pour in egg mixture and cook slowly. Lift edges and let uncooked egg to run underneath.
  • When the egg is set but shinny on top, loosen edge, and fold in half. Cook for another 1-2 minutes.
  • Cut omelet in half and add each to a plate, serve topped with Chicken Sauce. Enjoy.

Notes

Low cost per serving.
Additional Recipe: Chicken Sauce.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Orange Rice (Rice Cooker)
August 12, 2021 Lee
2 Comments

Orange Rice (Rice Cooker)

Adapted from a recipe in the Casserole Cook Book, page 89.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 22 Aug 2021, excellent rice. The orange zest and juice give a slight orange flavor, not overpowering but enough to give this rice some character. My parents who are not normally rice eaters, really enjoyed this rice.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Side Dish
Servings 6 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 2 cups water
  • 1 tablespoon orange peel, grated
  • ½ cup orange juice
  • 1 cup dry white rice

Instructions
 

  • Rinse the rice several times. Place all ingredients in your rice cooker. Cover and set to Cook.
  • When the cooker switches to Warm setting, fluff rice with a rice paddle.
  • Serve with main dishes of your choice. Enjoy.
# Buster Approved,#1 Go-To Recipes,5 Ingredients or Less,Seasoned Rice - Rice Cooker
Creole Rabbit
August 12, 2021 Lee
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Creole Rabbit

Adapted from a recipe in the Casserole Cook Book, page 67.
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 4 servings

Ingredients
  

  • 4 slices bacon, diced
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • 1 can diced tomatoes, (16 oz / 454 g)
  • 1 teaspoon salt
  • dash black pepper
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ⅔ cup milk
  • ⅔ cup sharp Cheddar cheese, shredded
  • 4-6 slices toast, for serving

Instructions
 

  • Cook the bacon in a large non stick pan until crisp.
  • Add the onion and bell pepper, cook until tender but not browned.
  • Add the tomatoes, salt, pepper, and Worcestershire sauce. Simmer uncovered for 15 minutes.
  • While that is simmering, melt the butter in medium saucepan, whisk in the flour. Slowly stir in the milk, stirring constantly until thickened.
  • Add the cheese and stir until it is melted in. Remove from heat.
  • Slow stir the hot tomato sauce into the cheese sauce.
  • Serve over toast, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK
Egg & Cheese Scallop
August 12, 2021 Lee
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Egg & Cheese Scallop

Adapted from a recipe in the Casserole Cook Book, page 67.
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 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¾ cup bread cubes, ½ inch cubes
  • ¼ cup butter, (½ stick / ¼ block)
  • 6 eggs
  • ⅓ cup milk
  • 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
  • ¾ cup carrot, shredded
  • 2 tablespoons fresh parsley, finely chopped
  • ½ teaspoon salt
  • dash black pepper

Instructions
 

  • Melt the butter in a large non stick pan, add the bread cubes and toast them, stirring often.
  • In a mixing bowl, crack in the eggs and beat them with a fork. Add the remaining ingredients and mix with the eggs.
  • Pour egg mixture over the toasted bread cubes. Cover and cook on low heat, stirring occasionally until the eggs are done.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken