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Savory Beef & Spaghetti
August 9, 2021 Lee
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Savory Beef & Spaghetti

Adapted from a recipe in the Casserole Cook Book, page 62.
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 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams round steak, or any cut of beef, cut into ¾ inch cubes, (1 lb)
  • all-purpose flour, as needed
  • 2 tablespoons vegetable oil
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 1⅓ cups mushrooms, sliced, canned or fresh sautéed
  • 1 cup sour cream, Shortcut
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • 1 tablespoon Worcestershire sauce
  • 3-4 drops hot pepper sauce
  • ½ teaspoon salt
  • dash black pepper
  • 200 grams dry spaghetti, for serving, (7 oz)
  • Parmesan cheese, grated, for serving

Instructions
 

  • Roll beef cubes in flour. Heat the oil in a large non stick pan, when hot, brown the beef.
  • Add the onion, garlic, and mushrooms with their liquid. Stir into the beef.
  • In a mixing bowl, add the sour cream, soup, and seasonings. Mix together.
  • Pour mixture over the beef. Reduce heat to low, cover, and simmer until tender, about 1 hour 15 minutes.
  • Just before the sauce is ready, cook the pasta in a pot of boiling salted water until tender, drain.
  • Serve sauce over the spaghetti, top with Parmesan as desired, enjoy.

Notes

Fair cost per serving as you could use any cut of beef to prepare this.
Shortcuts: Sour Cream, Condensed Tomato Soup.
* Fair Value $1.01 to $1.50 per Serving,BEEF,PASTA
Curried Beef Cubes
August 9, 2021 Lee
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Curried Beef Cubes

Adapted from a recipe in the Casserole Cook Book, page 61.
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 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo beef chuck, cut into ¾ inch cubes, (2 lb)
  • ⅓ cup all-purpose flour
  • ⅓ cup vegetable oil
  • 1 large onion, sliced
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can seasoned tomato sauce, (16 oz / 454 g / 2 cups)
  • 1½ cups water
  • 1-3 teaspoons yellow curry powder, (depending on your taste)
  • 1 package frozen French cut green beans, thawed, (10 oz / 280 g)
  • hot cooked rice, or hot buttered egg noodles, for serving

Instructions
 

  • Heat the oil in a large non stick pan. Roll the beef cubes in flour, when the oil is hot, brown the beef on all sides.
  • In a mixing bowl, add the onion, garlic, salt, pepper, tomato sauce, and water. Mix together.
  • Pour mixture over beef. Reduce heat to low, cover, and simmer for 1½ hours or until fork tender.
  • Stir in the curry powder, amount is depending on your preference.
  • Add the green beans and cook 15 minutes more or until beans are tender.
  • Serve over hot cooked rice or buttered egg noodles, enjoy.

Notes

Fair cost per serving based on where you get the beef and what specific cut.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Steak ‘n Potato Dinner
August 9, 2021 Lee
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Steak 'n Potato Dinner

Adapted from a recipe in the Casserole Cook Book, page 61.
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 Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 gram round steak, ½ inch thick, (1½ lb)
  • ¼ cup all-purpose flour
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 2 tablespoons butter
  • 1 can condensed beef broth, (10½ oz / 298 g)
  • 4 medium potatoes, peeled, cut into ¼ inch slices
  • 2 medium onions, thinly sliced

Instructions
 

  • Cut steak into serving size pieces. Mix together the flour, salt, and pepper, coat the meat in flour mixture.
  • Melt the butter in a large non stick pan, add the beef and brown slowly on medium low heat, takes about 20-30 minutes.
  • Add the broth, cover, and simmer 30 minutes or until the beef is almost tender. Add a little water if needed.
  • Add the potatoes and onion over the meat, season with salt and pepper as desired. Cover and cook on low heat for 35 minutes or until potatoes are tender.
  • Serve with your favorite sides, enjoy.

Notes

I will say High cost per serving as I am not sure how much a round steak is, I have seen them in high end butcher shops and everything in there was pricey, and I have never seen one in say, a Tesco. I will research this or have a local butcher cut one for me.
* High Cost $1.51+ per Serving,BEEF
Hawaiian Sweet & Sour Ham
August 9, 2021 Lee
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Hawaiian Sweet & Sour Ham

Adapted from a recipe in the Casserole Cook Book, page 60.
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
  

  • 1 tablespoon butter
  • 2 cups cooked ham, cut into julienne strips
  • 1 cup pineapple tidbits, drained - liquid reserved
  • 2 tablespoons brown sugar, packed
  • 1½ tablespoons cornstarch
  • 1 teaspoon MSG
  • 3-4 teaspoons vinegar
  • 2 teaspoons prepared yellow mustard
  • ¾ cup water
  • 1 green bell pepper, cut into strips
  • hot cooked rice, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add ham strips and brown.
  • In a mixing bowl, add the brown sugar, cornstarch, MSG, vinegar, mustard. Stir together. Then stir in the pineapple liquid and the water.
  • Pour mixture into the pan with the ham, cook and stir until mixture thickens. Cover and simmer 10 minutes.
  • Stir in the pineapple tidbits and bell pepper, simmer uncovered 5-8 minutes. Taste and season with salt as needed.
  • Serve over hot cooked rice, enjoy.

Notes

Fair cost per serving depending on where you get the ham from.
* Fair Value $1.01 to $1.50 per Serving,PORK
Spanish Tomato Rice
August 9, 2021 Lee
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Spanish Tomato Rice

Adapted from a recipe in the Casserole Cook Book, page 60.
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
Course Lunch, Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 8 slices bacon
  • 1 cup onion, diced
  • ¼ cup green bell pepper
  • 1 can diced tomatoes, (16 oz / 454 g)
  • 1½ cups water
  • ¾ cup dry white rice
  • ½ cup chili sauce
  • 1 teaspoon salt
  • dash black pepper
  • 1 teaspoon brown sugar
  • ½ teaspoon Worcestershire sauce

Instructions
 

  • Cook the bacon in a large non stick pan, cook until crisp. Remove bacon, pour out ½ the fat.
  • To the remaining hot fat, add the onion and bell pepper. Cook until soft but not browned.
  • Add remaining ingredients, reduce heat to a simmer, cover, and cook 45 minutes or until the rice is tender. Stir occasionally.
  • Crumble the bacon, sprinkle on top of the rice, serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SEASONED RICE
Sausage Creole
August 9, 2021 Lee
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Sausage Creole

Adapted from a recipe in the Casserole Cook Book, page 59.
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
Cuisine American
Servings 4 servings

Ingredients
  

  • 226 grams pork sausage links, brown and serve or homemade, (8 oz), Shortcut
  • 1 can seasoned tomato sauce, (16 oz / 454 g / 2 cups)
  • ½ cup water
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon Worcestershire sauce
  • salt, to taste
  • hot cooked rice, for serving

Instructions
 

  • Brown sausage in a large non stick pan according to package instructions for brown and serve, and for homemade, cook sausages through. Remove sausage from pan and pour out fat.
  • Same pan, add the tomato sauce, water, onion, bell pepper, brown sugar, and Worcestershire sauce, stir together. Simmer for 20 minutes or until thickened. Taste and season with salt as desired.
  • Add the sausage to the pan, simmer to heat through.
  • Serve over hot cooked rice, enjoy.

Notes

Low cost per serving if using homemade sausage, not sure about the price of brown and serve or if it is even available.
Shortcut: Pork Sausage.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Sausage with Parsley Noodles
August 8, 2021 Lee
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Sausage with Parsley Noodles

Adapted from a recipe in the Casserole Cook Book, page 59.
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 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • ⅔ cup onion, diced
  • 2 cans condensed tomato soup, (10½ oz / 298 g), Shortcut
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon salt
  • dash black pepper
  • 170 grams dry wide egg noodles, (6 oz)
  • 1 tablespoon fresh parsley, chopped

Instructions
 

  • Brown sausage in a large non stick pan just until no pink is visible, drain excess fat.
  • Add remaining ingredients except the noodles and parsley, stir together. Simmer for 30 minutes.
  • Cook the noodles in a pot of boiling salted water until tender. Drain, butter, and sprinkle with parsley, toss to mix.
  • Serve sausage sauce beside buttered noodles, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Tomato Soup, Bulk Pork Sausage.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Saucy Franks
August 8, 2021 Lee
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Saucy Franks

Adapted from a recipe in the Casserole Cook Book, page 59.
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
  

  • 5 slices bacon, chopped
  • ½ cup onion, diced
  • 1 cup pineapple juice, unsweetened
  • ¾ cup ketchup
  • ⅛ teaspoon chili powder
  • 12 quality hot dogs
  • ¼ green bell pepper, diced
  • hot cooked rice, for serving

Instructions
 

  • Cook bacon in a large non stick pan but do not crisp.
  • Add onion and cook until tender but not browned.
  • Stir in juice, ketchup, and chili powder.
  • Score the hot dogs every 1 inch, and add to the pan. Cover and bring to a boil.
  • Reduce heat to low, add bell pepper, simmer 8-10 minutes.
  • Serve over hot cooked rice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BEEF
Bowtie Pasta with Meat Sauce
August 8, 2021 Lee
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Bowtie Pasta with Meat Sauce

Adapted from a recipe in the Casserole Cook Book, page 58.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. Any bite size pasta will work with this, such as macaroni, shells, or spirals. I made this on 9 Feb 2023, easy to put together, common ingredients, and delicious. Link to the Shortcut is listed in the Notes section.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 340 grams ground beef, (¾ lb / 12 oz)
  • 113 grams bulk pork sausage, (¼ lb / 4 oz), Shortcut
  • ¼ cup onion, diced
  • ¼ cup celery, diced
  • 1 clove garlic, minced
  • 2 cans diced tomatoes, drained, (16 oz / 454 g each / 4 cups)
  • 1 can tomato paste, (6 oz / 170 g)
  • ¼ cup Parmesan cheese, grated, plus additional for serving
  • 2 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or as desired
  • ½ teaspoon MSG, optional
  • 170 grams dry bowtie pasta, or any bite size pasta, such as macaroni, shells, or spirals, (6 oz)

Instructions
 

  • Lightly brown beef and sausage in a large non stick pan. Add onion, celery, and garlic. Mix together and cook until vegetables are tender, pour off excess fat.
  • Add remaining ingredients except the pasta.
  • Stir together, reduce heat to low, cover, and simmer 1 to 1½ hours, stirring occasionally.
  • About 20 minutes before serving, cook the pasta in boiling salted water until tender, drain.
  • Serve sauce over hot pasta, with Parmesan for topping. Enjoy.

Notes

Low cost per serving.
Shortcut: Bulk Pork Sausage.
Variants: 1. Use 500 grams ground beef in place of the beef and pork mixture. 2. Any bite size pasta works for this.
Updated on 9 February 2023.
* Best Value $1 or Less per Serving,BEEF,PASTA,Pork - Sausage
Burger-Q Buns
August 8, 2021 Lee
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Burger-Q Buns

Adapted from a recipe in the Casserole Cook Book, page 58.
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 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 tablespoon butter
  • 1½ cups onion, diced
  • 1½ cups celery, diced
  • 500 grams ground beef, (1 lb)
  • 1 cup seasoned tomato sauce
  • 1 can condensed tomato soup, Shortcut
  • 2-3 drops hot pepper sauce, as desired
  • 1 teaspoon salt
  • ½ teaspoon MSG
  • ¼ teaspoon chili powder
  • dash black pepper
  • 6 hamburger buns, split, toasted, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add the onion and celery and cook until soft but not browned.
  • Add beef and brown, breaking meat up with your spatula. Cook until just no longer pink.
  • Add tomato sauce, soup, and seasonings. Stir together and simmer uncovered for 20 minutes or to your preferred consistency.
  • Spoon over toasted bun halves, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Tomato Soup.
* Best Value $1 or Less per Serving,BEEF,BURGERS & SANDWICHES