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Cheese Noodle Ring with Chicken
August 6, 2021 Lee
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Cheese Noodle Ring with Chicken

Adapted from a recipe in the Casserole Cook Book, page 141.
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 20 minutes
Cook Time 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Ring Mold (5 cup)
  • Baking Pan

Ingredients
  

  • 170 grams dry egg noodles, (6 oz)
  • 1½ cups milk
  • ¾ cup sharp Cheddar cheese, grated
  • 3 eggs
  • ½ teaspoon salt
  • ½ teaspoon Worcestershire sauce
  • 2 cans chicken a la king, (10½ oz / 298 g each), Shortcuts

Instructions
 

  • Cook noodles in a pot of boiling salted water until just tender, drain well.
  • Preheat your oven to 180° C (350° F), get out a 5 cup ring mold.
  • Pour noodles into the mold and distribute them evenly.
  • In a mixing bowl, add the eggs and lightly beat, then mix in the milk, cheese, salt, and Worcestershire sauce.
  • Pour mixture over the noodles.
  • Place the ring mold in a baking pan, add 1 inch of water to the pan.
  • Bake for 45 minutes or until firm.
  • Just before the noodles are done baking, heat the chicken a la king in a saucepan.
  • Unmold the noodle ring onto a serving tray, place a bowl in the center (to fit), and pour hot chicken a la king in the bowl.
  • Serve and enjoy.

Notes

I am going to go with Low cost per serving, provided you use one of the shortcuts to make the chicken a la king instead of canned, which may be costly.
Shortcuts: Chicken a la King I, Chicken a la King II (Slow Cooker).
* Best Value $1 or Less per Serving,CASSEROLES
Lazy-lady’s Casserole
August 6, 2021 Lee
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Lazy-lady's Casserole

Adapted from a recipe in the Casserole Cook Book, page 139.
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 Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • ¼ cup onion, diced
  • 1 tablespoon butter
  • 2 cans pork and beans, (16 oz / 454 g)
  • ¼ cup ketchup
  • 1 tablespoon prepared yellow mustard
  • 1 can luncheon meat
  • 3 slices pineapple, cut in half
  • 1 tablespoon pineapple juice
  • ¼ cup brown sugar
  • 1 tablespoon prepared yellow mustard

Instructions
 

  • Preheat your oven to 190° C (375° F), get out a 7x11 baking pan.
  • In a large non stick pan, melt the butter, when hot, add the onion and cook until tender but not browned.
  • Add the pork and beans, ketchup, and the 1 tablespoon of mustard. Bring to a boil.
  • Pour into the baking pan.
  • Cut the luncheon meat into 6 slices, cut slices in half lengthwise to give you 12 strips. Arrange the strips on top of the beans.
  • Arrange the pineapple slices down the center of the pan.
  • In a bowl, mix together the brown sugar, 1 tablespoon of mustard, and the pineapple juice. Spread over the meat and pineapple.
  • Bake for 15-20 minutes or until heated through.
  • Serve and enjoy.

Notes

High cost per serving due to the luncheon meat.
Variant: 1. Place 6 biscuits on each end of the pan and they will cook while the casserole is heating. 
* High Cost $1.51+ per Serving,CASSEROLES,PORK,Pork - Canned
Busy-day Barbecue
August 6, 2021 Lee
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Busy-day Barbecue

Adapted from a recipe in the Casserole Cook Book, page 139.
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 3 servings

Ingredients
  

  • ¾ cup onion, diced
  • 2 tablespoons butter
  • 1 cup ketchup
  • ¼ cup sugar
  • ¼ cup Worcestershire sauce
  • 1 tablespoon vinegar
  • ½ teaspoon salt
  • dash black pepper
  • 1 can luncheon meat, cut into strips, (12 oz / 340 g)
  • hot cooked rice, for serving

Instructions
 

  • Cook onion in hot butter in a large non stick pan, cook until tender but not browned.
  • Stir in the ketchup, sugar, Worcestershire sauce, vinegar, salt, and pepper as desired.
  • Stir in the luncheon meat. Bring to a boil, then reduce to a simmer and cook for about 5-10 minutes to heat through.
  • Serve with hot cooked rice, enjoy.

Notes

High cost per serving based on the luncheon meat.
* High Cost $1.51+ per Serving,PORK,Pork - Canned
Squaw Corn
August 6, 2021 Lee
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Squaw Corn

Adapted from a recipe in the Casserole Cook Book, page 139.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. For the name of this, I have no idea where it originated, and a quick search of recipes on the internet has about as many different ways to prepare this as stars in the sky. I made this on 12 Aug 2021 and it is good! Common ingredients, quick and easy. Perfect for a lunch or quick light dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Lunch
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 can luncheon meat, cut into cubes, Shortcut
  • 1 tablespoon butter
  • 3 eggs
  • 1 can creamed corn, (16 oz / 454 g)
  • ¼ teaspoon salt
  • dash black pepper

Instructions
 

  • Cube the luncheon meat. Add the eggs to a mixing bowl and lightly beat, then stir in the corn, season with salt and pepper as desired.
  • Brown the luncheon meat in hot butter in a large non stick pan.
  • Drain the excess fat from the pan, then pour corn mixture into the pan with the meat. Cook on low heat, stirring occasionally until eggs are just set.
  • Serve and enjoy.

Notes

Fair to High cost per serving due to the luncheon meat, there is several brands that can be found on Lazada. A low cost alternative is to make homemade Spam.
Shortcut: Spam, Spam, Spam.
# Buster Approved,#1 Go-To Recipes,* High Cost $1.51+ per Serving,PORK,Pork - Canned
Quick Spanish Rice
August 6, 2021 Lee
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Quick Spanish Rice

Adapted from a recipe in the Casserole Cook Book, page 139.
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 5 servings

Ingredients
  

  • ½ cup green bell pepper, diced
  • ½ cup onion, diced
  • 1⅓ cups dry par boiled rice, such as Minute Rice
  • ¼ cup butter, (½ stick / ¼ block)
  • 1 cube beef bouillon
  • 1¼ cups hot water
  • 2 cups seasoned tomato sauce
  • 1 can luncheon meat, cut into strips or cubes, (12 oz / 340 g)

Instructions
 

  • Melt the butter in a large non stick pan, when hot, add the bell pepper, onion, and rice. Stir constantly until the rice is lightly browned.
  • Dissolve the beef cube in the hot water, add to the pan along with the tomato sauce and luncheon meat. Bring quickly to a boil, then reduce heat to a simmer.
  • Simmer uncovered until the rice is tender, about 5 minutes.
  • Serve and enjoy.

Notes

High cost per serving due to the luncheon meat. I will research this to use hot cooked rice and not par boiled or minute rice.
* High Cost $1.51+ per Serving,SEASONED RICE
Garden Skillet Meal
August 6, 2021 Lee
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Garden Skillet Meal

Adapted from a recipe in the Casserole Cook Book, page 138.
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
  

  • 1 can luncheon meat, (12 oz / 340 g)
  • 3 tablespoons butter
  • 1½ cups fresh cut corn
  • 2-3 onions, cut into thick slices
  • 2 green bell peppers, cut into strips
  • 2-3 tomatoes, quartered
  • dash dried basil, as desired
  • salt and pepper, as desired

Instructions
 

  • Cut the luncheon meat into strips or cubes. Brown in hot butter in a large non stick pan.
  • Once browned, push meat to one side, add the corn and onions. Season with salt and pepper as desired. Cover and cook vegetables until almost tender, about 8-10 minutes, stir a few times.
  • Stir in the bell pepper, cover and cook 3 minutes.
  • Add the tomato wedges on top, sprinkle with basil, cover and cook 2-3 minutes.
  • Serve and enjoy.

Notes

High cost per serving based on the luncheon meat.
* High Cost $1.51+ per Serving,PORK,Pork - Canned
Dandy Dixie Bake
August 6, 2021 Lee
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Dandy Dixie Bake

Adapted from a recipe in the Casserole Cook Book, page 138.
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 25 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 2 cups applesauce, Shortcut
  • ¼ teaspoon ginger
  • 1 can luncheon meat, (12 oz / 340 g)
  • whole cloves, as needed
  • 3 cups yams, canned, drained
  • ½ cup apricot jam
  • ½ teaspoon dry mustard
  • ¼ teaspoon salt
  • 1 tablespoon water

Instructions
 

  • Preheat your oven to 200° C (400° F), get out a 7x11 inch baking pan.
  • Mix together the applesauce and ginger, spread on the bottom of baking pan.
  • Cut the luncheon meat into 8 slices, lightly score each slice, and stud with cloves as desired.
  • Arrange the yams and meat slices on top of the applesauce.
  • Mix together the jam, mustard, salt, and water. Spread over meat and potatoes.
  • Bake for 25 minutes or until heated through.
  • Serve and enjoy.

Notes

High cost based on the luncheon meat, still researching that as well as a shortcut for the yams.
Shortcut: Applesauce (Slow Cooker).
* High Cost $1.51+ per Serving,PORK,Pork - Canned
13-minute Banquet
August 5, 2021 Lee
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13-minute Banquet

Adapted from a recipe in the Casserole Cook Book, page 138.
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 4 servings

Ingredients
  

  • 1 can luncheon meat, (12 oz / 340 g)
  • whole cloves, as needed
  • 1 tablespoon butter
  • 1 can yams, drained, (11 oz / 311 g)
  • salt, as desired
  • ⅓ cup peach preserves, or pineapple preserves

Instructions
 

  • Slice luncheon meat into 8 slices, stud with whole cloves as desired.
  • Melt the butter in a large non stick pan, when hot, brown the luncheon meat on both sides.
  • Push the meat to the side and add the yams. Sprinkle with salt as desired.
  • Spoon preserves over the yams and meat, continue cooking on low heat until hot and glazed, basting often, about 5-10 minutes.
  • Serve and enjoy.

Notes

High cost per serving, still researching luncheon meat, and will make a shortcut to prepare the yams from fresh.
* High Cost $1.51+ per Serving,PORK,Pork - Canned
Pizza Hash
August 5, 2021 Lee
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Pizza Hash

Adapted from a recipe in the Casserole Cook Book, page 137.
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 3 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 1 can corned beef hash, (16 oz / 454 g)
  • 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
  • 1 cup seasoned tomato sauce
  • ⅔ cup mushrooms, canned or fresh sautéed
  • ½ teaspoon garlic salt
  • ½ teaspoon dried oregano, crushed
  • 2 tablespoons Parmesan cheese, grated

Instructions
 

  • Chill the can of corned beef hash to firm it up, makes for easier slicing.
  • Preheat your oven to 190° C (325° F), get out a 7x11 inch baking pan.
  • Slice the corned beef hash into 6 pieces, and arrange in the baking dish. Sprinkle each slice with the cheese.
  • In a bowl, mix together the tomato sauce, mushrooms, garlic salt, and oregano. Spoon over each slice of hash. Sprinkle with Parmesan cheese.
  • Bake for 20 minutes or until hot.
  • Serve two 'pizzas' per serving, and enjoy

Notes

High cost based on the price of the hash. 
* High Cost $1.51+ per Serving,Beef - Canned
Baked Corned Beef Burgers
August 5, 2021 Lee
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Baked Corned Beef Burgers

Adapted from a recipe in the Casserole Cook Book, page 137.
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 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 1 can corned beef, finely chopped, (12 oz / 340 g)
  • ½ cup green bell pepper, finely diced
  • ½ cup onion, finely diced
  • ½ cup mayo
  • dash black pepper, as desired
  • 1 egg, beaten
  • 1 tablespoon water
  • ¾ cup dry breadcrumbs, Shortcut
  • ¼ cup vegetable oil
  • 3 slices American cheese
  • 1 can condensed cream of mushroom soup, Shortcut
  • ⅓ cup milk
  • 3 large English muffins, split and toasted

Instructions
 

  • in a mixing bowl, add the corned beef, bell pepper, onion, mayo, and dash of pepper. Mix together.
  • Shape into 6 patties.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • In a shallow bowl, mix together the egg and water, set out a plate and add the crumbs to that. Dip patties in egg, then coat with breadcrumbs.
  • Heat the oil in a large non stick pan, when hot, brown the patties on both sides.
  • Arrange patties in the baking pan. Cut the cheese slices diagonally and place two triangles, slightly overlapping, on each patty.
  • In a saucepan, mix together the soup and milk, and place on medium heat until hot, stirring often.
  • Pour the hot soup in the baking pan around the patties.
  • Bake for 12-15 minutes or until heated through.
  • Serve on hot toasted English muffins, enjoy.

Notes

High cost per serving based on the corned beef.
Shortcuts: Condensed Cream of Mushroom Soup, Breadcrumbs.
* High Cost $1.51+ per Serving,Beef - Canned,BURGERS & SANDWICHES