Author Archive
Herbed Zucchini Casserole
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this on 3 Aug 2021, and is an excellent way to serve zucchini, great flavor. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 2 tablespoons butter
- 1 kilo zucchini, sliced, (2 lb)
- 1 medium onion, sliced
- 2 carrots, sliced
- ½-1 cup sour cream, Shortcut
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- 4-5 cups dry seasoned croutons, Shortcut
- 1 cup butter, melted, (2 sticks / 1 block)
- salt and pepper, as desired
Instructions
- Heat the 2 tablespoons butter in a large non stick pan, add the zucchini, onion, and carrots, cover to steam. Turn occasionally. Season as desired with salt and pepper as desired.
- Steam until tender, drain well.
- In a mixing bowl, add the soup and sour cream and mix together. (I did use 1 cup as I love sour cream.)
- In another bowl, add the stuffing and 1 cup of melted butter. (This is before I doubled the amount of croutons, and a more accurate amount is listed for the croutons and butter now.)
- When the vegetables have softened, preheat your oven to 180° C (350° F), get out and grease a 2 quart casserole or 7x11 inch baking pan with butter or cooking spray. Add ½ the stuffing evenly to the bottom.
- Add the vegetables to make a layer.
- Add the soup mixture over the vegetables.
- Add the remaining stuffing over the soup.
- Bake for 30 minutes.
- Serve and enjoy.
Notes
Shortcuts: Sour Cream, Condensed Cream of Chicken Soup, Croutons.
Updated on 3 August 2021.
Zucchini Casserole I
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this as written on 28 Jul 2021, the family and I loved this. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 3 cups zucchini
- ½ cup green bell pepper, diced
- 1 cup biscuit mix, Shortcut
- ½ cup vegetable oil
- ½ cup Parmesan cheese, grated
- 1 egg, lightly beaten
- salt and pepper, as desired
- garlic salt, or powder, as desired, to taste
Instructions
- First step is to cut the zucchini into ½ inch cubes and dice the bell pepper. I cut some zucchini into ½ inch thick slices, then cut the slices into cubes.
- Preheat your oven to 160° C (325° F), get out and grease a 1½ quart casserole with butter.
- In a mixing bowl, add the biscuit mix, oil, cheese, and egg, mix together. Season as desired with salt and black pepper.
- Fold in zucchini and bell pepper. Mix in garlic salt or garlic powder as desired if using.
- Pour into the prepared casserole.
- Bake for 1 hour.
- Serve as a side dish and enjoy.
Notes
Shortcut: Biscuit Mix.
Shrimp New Orleans
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.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 2 tablespoons butter
- ½ cup green bell pepper, diced
- ½ cup onion, diced
- 3 cups cooked shrimp, peeled, deveined, tails removed
- 1 tablespoon lemon juice
- 2 cups cooked rice
- 1 can condensed tomato soup, Shortcut
- ¾ cup half and half cream
- ¼ cup dry white wine
- ¾ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ cup toasted slivered almonds
Instructions
- Preheat your oven to 180° C (350° F), get out and grease a 2 quart casserole with butter or cooking spray.
- Melt the butter in a large non stick pan, when hot, cook the bell pepper and onion until tender.
- Stir in remaining ingredients except the almonds.
- Pour mixture into the prepared casserole.
- Bake for 30 minutes or until bubbly.
- Top with the almonds, serve and enjoy.
Notes
I will say Fair cost per serving based on where you source the shrimp from.
Shortcut: Condensed Tomato Soup.
Shrimp Pinwheel Casserole
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.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- ¼ cup butter, (½ stick / ¼ block)
- ⅓ cup green bell pepper, diced
- ¼ cup onion, diced
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- black pepper, as desired
- 2 cups diced tomatoes, canned - drained, or fresh
- 1½ cups Cheddar cheese, shredded
- 1½ cups cooked shrimp, peeled, deveined, tails removed
- ¾ cup peas, cooked or canned, drained
- 1 recipe Pinwheel Biscuits, Link in Notes
Instructions
- Melt butter in a large non stick pan, when hot, add the bell pepper and onion. Cook until just tender.
- Stir in the flour, season with the salt and black pepper as desired.
- Stir in the tomatoes and cook until mixture has thickened.
- Add the cheese and stir until it is melted in.
- Stir in the shrimp and peas.
- Preheat your oven to 230° C (450° F), get out and grease a 2 quart casserole with butter or cooking spray.
- Pour mixture into the prepared casserole.
- Top casserole with Pinwheel Biscuits.
- Bake for 15-20 minutes or until biscuits are done.
- Serve and enjoy.
Notes
I will say Fair cost per serving based on where you source the shrimp from.
Additional recipe: Pinwheel Biscuits.
Pinwheel Biscuits
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. This is a casserole topper.
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup shortening
- ⅔ cup milk
- 1½ cups Cheddar cheese, shredded
- ¼ cup pimento, diced
- 1 tablespoon butter, melted
Instructions
- Add the flour, baking powder, and salt to a mixing bowl, whisk to mix together.
- Cut in shortening until mixture resembles coarse crumbs.
- Add milk all at once, stir with a fork and mix until dough follows the fork around the bowl.
- Turn out onto a floured surface, kneed gently 30 seconds.
- Roll out to a triangle ½ inch thick.
- Sprinkle the dough evenly with the cheese and pimento.
- Roll up like a jelly roll.
- Cut into 1 inch slices.
- Arrange slices on their sides on top of a hot casserole, and brush with the melted butter.
- Bake in a 230° C (450° F) oven for 15-20 minutes or until biscuits are done.
Notes
Used in Recipes Listed on this Site: Shrimp Pinwheel Casserole.
Rice & Shrimp Casserole
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.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- ¼ cup onion, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- black pepper, as desired
- 1 cup half and half cream
- ½ teaspoon Worcestershire sauce
- ⅔ cup mushrooms, sliced, sautéed, drained
- 2 cups shrimp, peeled, deveined, tails removed, cooked
- 2 cups hot cooked rice
- ½ cup sharp Cheddar cheese, shredded
- ½ cup butter crackers, crushed
Instructions
- First thing you will have to do is prepare the mushrooms, shrimp, and rice.
- Melt the butter in a large non stick pan, when hot, cook the onion until soft and just starting to lightly brown.
- Stir in the flour and season with salt and pepper as desired.
- Slowly stir in the cream then stir in the Worcestershire sauce. Stir and cook until sauce thickens.
- Stir in mushrooms and shrimp, heat through.
- Preheat your oven to 180° C (350° F), get out a 1½ quart casserole.
- Add the rice to casserole.
- Pour the shrimp mixture over the rice.
- Sprinkle casserole with the cheese. Sprinkle the cracker crumbs around the edge of the casserole.
- Bake for 20 minutes.
- Serve and enjoy.
Notes
Fair cost per serving depending on where you can source the shrimp from.
Cream Cheese Tuna Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is a great tasting casserole and does not taste like a tuna & noodle casserole, the cream cheese gives this a nice flavor. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Electric Mixer
- Casserole (2 quart)
- Oven
Ingredients
- 1 cup dry macaroni
- 85 grams cream cheese, softened, (3 oz)
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 2 cans tuna, drained, flaked, (about 1½-2 cups)
- ¼ cup onion, diced
- ¼ cup green bell pepper, diced
- 2 tablespoons pimento, diced
- 1 tablespoon prepared yellow mustard
- ¼ teaspoon salt
- ¼ cup milk
- ½ cup corn flakes, crushed
Instructions
- Cook macaroni in a pot of salted boiling water until just tender, drain.
- Preheat your oven to 190° C (375° F), get out a 2 quart casserole.
- Add the cream cheese and soup to a large mixing bowl, use an electric mixer and mix together until smooth.
- To the mixing bowl, stir in the tuna, vegetables, mustard, salt, milk, and macaroni. I used red bell pepper in place of the green and added a little extra as I had no pimento.
- Pour mixture into the casserole and spread out evenly.
- Sprinkle with the corn flake crumbs. I used panko as I had no corn flakes on hand, worked perfect.
- Bake for 20-25 minutes or until bubbly and starting to brown on top.
- Serve and enjoy.
Notes
Fair cost per serving based on the cheese used and low number of servings.
Shortcut: Condensed Cream of Mushroom Soup.
Updated on 8 February 2023.
Tuna with Cheese Swirls
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.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 1½ cups potatoes, peel and diced
- ½ cup celery, diced
- 2 tablespoons onion, diced
- 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
- ¼ cup half and half cream, or milk
- 1 can tuna, drained, flaked, (6½ oz / 185 g)
- 1 cup peas, fresh cooked or canned, drained
- 1 canned pimento, cut in strips
- 1 recipe Cheese Swirls, Link in Notes
Instructions
- In a large saucepan, cook the potatoes, celery, and onion in a small amount of water until nearly tender, about 10 minutes, then drain.
- Preheat your oven to 220° C (425° F), get out a 7x11 baking pan.
- Mix in the tuna, peas, and pimento, bring to a nearly a boil then remove from heat.
- Pour mixture into the baking pan, spread out evenly.
- Arrange Cheddar Swirls on top of hot casserole, cut side down.
- Bake for 15-20 or until biscuits are done.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving, however, when I prepare this I may adjust the amount of tuna needed for this.
Additional recipe: Cheese Swirls.
Shortcut: Condensed Cream of Celery Soup.
Cheese Swirls
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. This is a casserole topper and can be made two ways. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
Scratch Method
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons shortening
- ⅓ cup milk
- ½ cup sharp Cheddar cheese, shredded
Biscuit Mix Method
- 1 cup biscuit mix, Shortcut
- ⅓ cup milk
- ½ cup sharp Cheddar cheese
Instructions
Scratch Method
- In a mixing bowl, add the first 3 ingredients and whisk together.
- Cut in the shortening with a sturdy fork until the mixture looks like coarse crumbs.
- Add the milk all at once and use the fork to mix just until the dough is mixed and balled to the fork and moves around with it.
- Place dough on a floured surface and gently kneed for 30 seconds.
- Roll dough out to a rectangle, ¼ inch thick.
- Sprinkle cheese evenly over dough.
- Roll up like a jelly roll.
- Start on one end of the roll and cut into ½ inch slices.
- Place slices, cut side down, on your hot casserole before it goes in the oven.
- Bake in a hot oven, about 220° C (425° F), for 15-20 minutes or until the biscuits are done.
Biscuit Mix Method
- In a mixing bowl, add the biscuit mix, then add the milk all at once and use the fork to mix just until the dough is mixed and balled to the fork and moves around with it.
- Now follow the Scratch Method steps from Step 4 onwards.
Notes
Tuna Noodle Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 1 Sep 2021, and my parents and I loved this, I did not have any celery on hand so I omitted that, and I did double the tuna and the correct amount to use is now reflected in the recipe below. Easy to prepare and is very tasty. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 3 cups dry medium egg noodles
- 1 can tuna, drained, flaked, (12 oz / 340 g)
- ½ cup mayo
- 1 cup celery, sliced
- ⅓ cup onion, diced
- ¼ cup green bell pepper, diced
- ¼ cup red bell pepper, diced
- 1 teaspoon salt
- 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
- ½ cup milk
- 1 cup sharp Cheddar cheese, shredded
Instructions
- Cook the egg noodles in a pot of salted boiling water until tender. Drain and return to pot.
- To the pot add the tuna, mayo, vegetables, and salt. Mix together with the noodles.
- In a saucepan, mix together the soup and milk, heat on medium low heat until hot.
- When the soup is hot, stir in the cheese and continue to stir until the cheese is melted and blended in.
- Preheat your oven to 220° C (425° F), get out a 1½ quart casserole.
- Pour soup mixture into the noodles, mix to combine.
- Pour mixture into the casserole.
- Bake for 20 minutes or until bubbly.
- Serve and enjoy.
