Author Archive
Quick Shrimp Curry
August 7, 2021 Lee
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Quick Shrimp Curry

Adapted from a recipe in the Casserole Cook Book, page 143.
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 4 servings

Ingredients
  

  • ½ cup onion, diced
  • 1 tablespoon butter
  • 1 can condensed cream of shrimp soup
  • ¼ cup milk
  • 1 cup sour cream, Shortcut
  • ½ teaspoon yellow curry powder
  • 1 cup cooked shrimp, peeled, tails removed
  • hot cooked rice, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add the onion and cook until soft but not browned.
  • Stir in soup, heat and stir until smooth.
  • Stir in sour cream and curry powder.
  • Add shrimp, stir and heat through.
  • Serve over hot rice.

Notes

Fair cost per serving based on where you get the shrimp.
Shortcut: Sour Cream.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Shrimp Orleans
August 7, 2021 Lee
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Shrimp Orleans

Adapted from a recipe in the Casserole Cook Book, page 142.
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 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon butter
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ¼ cup ketchup
  • ⅔ cup mushrooms, sliced, drained, canned or fresh sautéed
  • 2 cups cooked shrimp, peeled, tails removed
  • hot cooked rice, butter

Instructions
 

  • Melt butter in a large non stick pan, add the onion and garlic, cook until soft but not browned.
  • In a mixing bowl, add the soup, sour cream, and ketchup. Mix together.
  • Stir mixture into the onions.
  • Stir in the mushrooms and shrimp. Cook on low heat until heated through.
  • Serve over butter hot cooked rice, enjoy.

Notes

Fair cost per serving depending where you can source shrimp.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
15-minute Tuna Curry
August 7, 2021 Lee
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15-minute Tuna Curry

Adapted from a recipe in the Casserole Cook Book, page 142.
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 4 servings

Ingredients
  

  • ⅓ cup onion, diced
  • ¼ cup green bell pepper, diced
  • 1 clove garlic, minced
  • 2 tablespoons butter
  • 1 cup sour cream, Shortcut
  • 1 teaspoon yellow curry powder
  • ¼ teaspoon salt
  • dash black pepper
  • 1 can tuna, drained, average size can, up to you
  • hot cooked rice, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add the onion, bell pepper, and garlic. Cook until tender but not browned.
  • Stir in the sour cream, curry powder, salt, and pepper as desired.
  • Stir in the tuna. Heat slowly until hot.
  • Serve over hot cooked rice, enjoy.

Notes

Low cost per serving.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna
Chopstick Tuna
August 7, 2021 Lee
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Chopstick Tuna

Adapted from a recipe in the Casserole Cook Book, page 142.
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 15 minutes
Course Lunch
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ¼ cup water
  • 1½ cups chow mein noodles
  • 1 can tuna, drained, average size can, up to you
  • 1 cup celery, sliced
  • ½ cup cashews, salted, toasted
  • ¼ cup onion, diced
  • dash black pepper

Instructions
 

  • Preheat your oven to 190° C (375° F), get out a 8x8 inch baking pan.
  • In a mixing bowl, add the soup and the water, mix together. Add 1 cup of the chow mein noodles
  • Add remaining ingredients and mix together.
  • Pour mixture into the baking pan. Top with remaining chow mein noodles.
  • Bake for 15 minutes or until hot.

Notes

Low cost per serving if using the shortcut for the soup.
Shortcut: Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,CASSEROLES,FISH - ALL,Fish - Tuna
Quick Tuna Bake
August 7, 2021 Lee
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Quick Tuna Bake

Adapted from a recipe in the Casserole Cook Book, page 142.
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 35 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 1 box mac and cheese dinner
  • 3 tablespoons butter, softened
  • 1 cup tomatoes, diced
  • ½ cup milk
  • 2 tablespoons onion, minced
  • 1 egg, lightly beaten
  • 1 can tuna, drained, average size can, up to you
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon salt
  • dash black pepper
  • 2 tablespoons cornflakes , crushed

Instructions
 

  • Cook macaroni according to package instructions, drain, then mix in the cheese packet from the box and the 3 tablespoons of butter.
  • Preheat your oven to 180° C (350° F), get out a 1 quart casserole and grease with butter or cooking spray.
  • Add remaining ingredients except the crumbs, to the macaroni and mix together.
  • Pour mixture into the prepared casserole, sprinkle with the cornflake crumbs.
  • Bake for 35 minutes or until heated through.
  • Serve and enjoy.

Notes

I will say low cost as you can use 3 cups of of your homemade mac & cheese in this recipe instead of the much higher cost of the boxed (imported) version. You could even use 3 cups of leftover mac & cheese from another meal. 
 
* Best Value $1 or Less per Serving,LEFTOVERS,Pasta - Mac & Cheese
Fillet Company Dinner
August 6, 2021 Lee
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Fillet Company Dinner

Adapted from a recipe in the Casserole Cook Book, page 142.
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 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Broiler
  • Broiler Pan

Ingredients
  

  • 500 grams white fish fillets, boneless, skinless, such as Pangasius or Barramundi, (1 lb)
  • ¼ cup orange juice
  • 2 tablespoons butter
  • ½ teaspoon salt
  • dash paprika
  • 1 tablespoon orange peel, grated
  • asparagus, cooked, drained, as desired
  • butter, melted, as needed
  • 4 strips pimento
  • lemon wedges, as desired

Instructions
 

  • Place fish fillets in a greased broiler pan.
  • Mix together orange juice and 2 tablespoons melted butter, pour ½ over the fillets. Sprinkle with salt, paprika, and orange peel.
  • Broil 5 minutes, 3 inches from broiler.
  • Pour remaining juice mixture over fillets.
  • Place asparagus in 4 stacks in broiler pan, brush with melted butter, top each with a pimento strip.
  • Broil for 3-6 minutes or until fish flakes easily with a fork and is golden brown.
  • Place fish and asparagus on a platter.
  • Serve with lemon wedges, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - White Fish
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