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Chicken Biscuit Pie
July 10, 2021 Lee
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Chicken Biscuit Pie

Adapted from a recipe in the Casserole Cook Book, page 18.
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 4 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
  • ½ cup milk
  • ⅔ cup cooked chicken, diced
  • 1 cup peas
  • 2 tablespoons onion, finely diced
  • ½ teaspoon dried basil
  • dash black pepper
  • 1 cup biscuit mix, Shortcut
  • ⅓ cup milk

Instructions
 

  • Preheat your oven 230° C (450° F), get out a 1 quart casserole.
  • In a large non stick pan on medium heat, mix together the soup and ½ cup of milk.
  • Add the chicken, peas, onion, basil, and pepper. Mix together and bring to a boil.
  • Pour mixture into the casserole.
  • In a small bowl, mix together the biscuit mix and ⅓ cup of milk to make the biscuit dough.
  • Drop dough by spoonfuls onto the casserole.
  • Bake for 10-15 minutes or until the biscuits are lightly browned.
  • Serve with sides of your choice. Enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Biscuit Mix.
* Best Value $1 or Less per Serving,CASSEROLES
Chicken Strata
July 10, 2021 Lee
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Chicken Strata

Adapted from a recipe in the Casserole Cook Book, page 18.
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 50 minutes
Passive time 12 hours
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 8 slices day old bread
  • 2 cups cooked chicken, or turkey, diced
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • ½ cup celery, finely diced
  • ½ cup mayo
  • ¾ teaspoon salt
  • dash black pepper
  • 2 eggs, lightly beaten
  • 1½ cups milk
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ½ cup Cheddar cheese, shredded

Instructions
 

  • Butter 2 slices of bread, cut into ½ inch cubes, remaining slices cut into 1 inch cubes. (If you are going to chill this overnight, wait on the buttered bread until just before baking.)
  • Place ½ the unbuttered cubes in the bottom of a 8x8 inch baking pan.
  • In a large mixing bowl, add the chicken, onion, celery, bell pepper, mayo, salt, and pepper. Mix to combine.
  • Spoon chicken mixture over the bread cubes.
  • Sprinkle remaining unbuttered bread cubes over the chicken mixture.
  • In a mixing bowl, add the eggs and milk, whisk together.
  • Pour egg mixture over the bread cubes.
  • Cover and place in the fridge to chill for at least 1 hour or even overnight.
  • Preheat your oven to 160° C (325° F).
  • Spoon soup over the bread cubes.
  • Bake for 50 minutes or until set.
  • Sprinkle with the cheese, bake for another3-5 minutes.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,CASSEROLES
Chipped Beef Noodle Bake
July 9, 2021 Lee
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Chipped Beef Noodle Bake

Adapted from a recipe in the Casserole Cook Book, page 17.
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 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1 quart)
  • Individual Casseroles (1 cup, 4)

Ingredients
  

  • 1 cup dry medium egg noodles
  • 2 cups dried beef, cut up, (about 4 oz / 113 g)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon black pepper
  • 1⅔ cups evaporated milk
  • ¼ cup celery, diced
  • 2 tablespoons green bell pepper, diced
  • 2 hard boiled eggs, peeled, chopped, Shortcut
  • 1 cup soft breadcrumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cook the egg noodles in a pot of salted boiling water to just tender, drain, rinse, drain. Add a few drops of cooking oil and toss the noodles, this will keep them from sticking together.
  • While the noodles are cooking, place the dried beef in a strainer and run under hot water for a minute or two, drain well.
  • Preheat your oven to 180° C (350° F), get out and grease a 1 quart casserole with butter OR grease 4 individual 1 cup casseroles.
  • Melt the butter in a medium saucepan, when melted, whisk in the flour and pepper.
  • Slowly whisk in the milk. Cook and stir until thickened.
  • To the saucepan, add the rinsed beef, celery, bell pepper, eggs, and egg noodles. Mix together.
  • Pour mixture into the 1 quart casserole OR divide evenly between 4 individual 1 cup casseroles.
  • Mix together the breadcrumbs and melted butter, sprinkle on casserole(s).
  • Bake the 1 quart casserole for 20-25 minutes OR bake the individual casseroles for 15 minutes.
  • Serve with sides of your choice, enjoy.

Notes

For this I am going with High cost per serving based on the dried beef aka chipped beef, which I have not seen in any stores I go to but it may be available in high end/Western grocery stores. 
Shortcut: Hard Boiled Chicken Eggs.
* High Cost $1.51+ per Serving,CASSEROLES
Chipped Beef Puff
July 9, 2021 Lee
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Chipped Beef Puff

Adapted from a recipe in the Casserole Cook Book, page 17.
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 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)
  • Electric Mixer

Ingredients
  

  • 2 cups dried beef, torn, (about 4 oz / 113 g)
  • ¼ cup butter
  • 3 tablespoons all-purpose flour
  • dash black pepper
  • 2 cups milk
  • 2 tablespoons pimento, diced
  • ⅔ cup mushrooms, sliced, sautéed
  • 3 eggs, separated
  • ¼ teaspoon salt
  • ⅓ cup Cheddar cheese, shredded

Instructions
 

  • Melt the butter in a large non stick pan, when hot, cook the dried beef until crisp and frizzled.
  • Stir flour into the pan and season with black pepper as desired.
  • Slowly stir in the milk. , cook and stir until smooth and thickened.
  • Stir in mushrooms and pimento.
  • Pour into a 7x11 inch baking pan, and place in the oven, then preheat the oven to 190° C (375° F), this will keep the casserole hot while you make the topping.
  • Separate the eggs, whites go in a large mixing bowl, yolks go in a small mixing bowl.
  • Use an electric mixer and beat the whites along with the salt until stiff peaks form.
  • Beat the yolks until they are thickened and lemon colored.
  • Fold the yolks into the whites, then fold in the cheese.
  • Pour over the casserole.
  • Bake for 15-20 minutes or until golden brown.
  • Serve with sides of your choice, enjoy.

Notes

For this I am going with High cost per serving based on the dried beef aka chipped beef, which I have not seen in any stores I go to but it may be available in high end/Western grocery stores. 
* High Cost $1.51+ per Serving,CASSEROLES
Ham & Potatoes au Gratin
July 9, 2021 Lee
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Ham & Potatoes au Gratin

Adapted from a recipe in the Casserole Cook Book, page 17.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. Excellent casserole that is easy to put together, and the kitchen will smell great when this is baking. The cheese sauce is light but overall a great tasting casserole.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Baking Pan (7x11 inch)
  • Oven

Ingredients
  

  • 3 cups potatoes, cubed
  • 2 cups cooked ham, cubed
  • ¼ cup spring onion, sliced
  • ¼ cup green bell pepper, diced
  • 1 tablespoon butter
  • ¼ cup mayo
  • ¼ teaspoon salt
  • dash black pepper
  • 1 cup sharp Cheddar cheese, shredded
  • ¾ cup milk

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • Get the potatoes and ham cubed, and the spring onion sliced and bell pepper diced.
  • Add the potatoes to a saucepan and cover by 1 inch with water. Bring to a boil and cook until the potatoes are just fork tender. Drain and set aside.
  • Heat the butter in a large non stick pan, when hot, add the spring onion and bell pepper. Sauté until just tender.
  • To the pan, add the ham, potatoes, mayo, salt and pepper. Stir together.
  • Pour into the baking pan and spread out evenly.
  • In a saucepan on low heat, add the milk and cheese, stir until cheese is melted.
  • Pour mixture over the casserole.
  • Bake for 40 minutes or until bubbly and starting to brown. Remove from oven and let rest for 5 minutes.
  • Serve with sides of your choice if desired, enjoy.

Notes

For this I am going with High cost per serving based on the ham, which is available but at a premium price. 
#1 Go-To Recipes,* High Cost $1.51+ per Serving,CASSEROLES,POTATOES
Yam Biscuits
July 9, 2021 Lee
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Yam Biscuits

Adapted from a recipe in the Casserole Cook Book, page 17.
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 30 minutes
Servings 0 6-8 biscuits

Ingredients
  

  • 1 cup sweet potato, cooked, mashed
  • ⅓ cup melted butter
  • 1 egg, beaten
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Instructions
 

  • In a mixing bowl, mix together the mashed sweet potato, butter, and egg.
  • Whisk together the flour, baking powder, and salt.
  • Mix the flour mixture into the sweet potato mixture.
  • Drop by tablespoons onto casserole, bake 30 minutes.

Notes

Used in Recipes Listed on this Site:
INGREDIENTS
Ham & Chicken Bake
July 9, 2021 Lee
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Ham & Chicken Bake

Adapted from a recipe in the Casserole Cook Book, page 17.
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 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • ½ cup onion, diced
  • ½ cup celery, diced
  • 1 cup mushrooms, sliced
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1½ cups chicken broth, Shortcut
  • 1½ cups half and half cream, or milk
  • 2 cups cooked ham, cubed
  • 2 cups cooked chicken, cubed
  • 1 teaspoon poultry seasoning, Shortcut
  • ¼ teaspoon salt
  • dash black pepper
  • yam biscuits, Shortcut

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • Heat the butter in a large non stick pan, when hot, add the onion, celery, and mushrooms. Sauté until tender.
  • Stir in the flour.
  • Stir in the broth and cream all at once, cook and stir until mixture comes to a boil.
  • Stir in the ham, chicken, and seasonings. Heat through.
  • Pour mixture into the baking pan.
  • Top the hot mixture with yam biscuits, follow the Shortcut for that recipe.
  • Bake for 30-35 minutes or until biscuits are done.
  • Serve with sides of your choice, enjoy.

Notes

For this I am going with High cost per serving based on the ham, which is available but at a premium price. Even though the ham is high priced, this sounds like an excellent casserole. Spend a bit more time preparing this and you can cook the chicken and broth at the same time using a shortcut.
Shortcuts: Chicken Broth (Pressure Cooker), Poultry Seasoning, Yam Biscuits.
* High Cost $1.51+ per Serving,CASSEROLES
Ham & Eggs en Casserole
July 9, 2021 Lee
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Ham & Eggs en Casserole

Adapted from a recipe in the Casserole Cook Book, page 16.
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 25 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 3 cups cooked ham, cubed
  • 6 hard boiled eggs, peeled, sliced, Shortcut
  • 1⅓ cups mushrooms, sliced, sautéed
  • 1 can condensed cream of celery soup, Shortcut
  • ¼ cup milk
  • 1 cup Cheddar cheese, shredded
  • 5 drops hot pepper sauce
  • 1½ cups soft breadcrumbs

Instructions
 

  • In a 2 quart casserole, layer the ham, eggs, and mushrooms, starting with ham on the bottom and ending with ham on the top.
  • Preheat your oven to 190° C (375° F).
  • In a sauce pan, stir together the soup and milk on medium heat until hot.
  • Add the cheese and stir until it is melted in. Stir in the hot sauce.
  • Pour soup mixture over the casserole.
  • Top with the breadcrumbs.
  • Bake for 25 minutes or until heated through and the crumbs are golden brown.
  • Serve with sides of your choice, enjoy.

Notes

For this I am going with High cost per serving based on the ham, which is available but at a premium price. Even though the ham is high priced, this sounds like an excellent casserole.
Shortcuts: Hard Boiled Eggs, Condensed Cream of Celery Soup.
* High Cost $1.51+ per Serving,CASSEROLES
Asparagus Ham Bake
July 9, 2021 Lee
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Asparagus Ham Bake

Adapted from a recipe in the Casserole Cook Book, page 16.
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 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • ⅔ cup evaporated milk
  • 2 cups cooked ham, cubed
  • 2 cups cooked rice
  • ½ cup Cheddar cheese, shredded
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 3 tablespoons onion, finely diced
  • 283 grams asparagus spears, fresh or frozen, steamed, drained, (10 oz)
  • ½ cup corn flakes, crushed
  • 3 tablespoons butter, melted

Instructions
 

  • Preheat your oven to 190° C (375° F), get out a 7x11 inch baking pan.
  • Measure the evaporated milk and add water until the measuring cup reads ¾ cup. Pour into a mixing bowl.
  • To the mixing bowl, add the ham, rice, cheese, soup, and onion. Mix together.
  • Spoon ½ of mixture into the baking pan and spread out evenly.
  • Top with the asparagus spears.
  • Add remaining soup mixture onto of the asparagus in an even layer.
  • In a small bowl, mix together the crushed corn flakes and butter. Sprinkle on top of casserole.
  • Bake for 25-30 minutes or until heated through and the top is lightly browned.
  • Serve with sides of your choice, enjoy.

Notes

For this I am going with High cost per serving based on the ham, which is available but at a premium price. Even though the ham is high priced, this sounds like an excellent casserole.
Shortcut: Condensed Cream of Mushroom Soup.
* High Cost $1.51+ per Serving,CASSEROLES
Pork Chop Oven Dinner
July 9, 2021 Lee
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Pork Chop Oven Dinner

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

Equipment

  • Oven
  • Oven Safe Skillet

Ingredients
  

  • 6 pork chops, ¾ inch thick
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • dash black pepper
  • ¼ teaspoon garlic powder
  • ½ cup water
  • ¼ cup dry sherry
  • 1 tablespoon fresh parsley, chopped
  • ¼ teaspoon ground cloves
  • 3 peppercorns
  • 1 bay leaf
  • 6 small carrots, peeled, halved lengthwise
  • 6 small potatoes, peeled, halved
  • 1 medium onion, thinly sliced

Instructions
 

  • Trim fat from chops, heat the fat in a large oven safe skillet (cast iron would be perfect for this), cook until you have about 2 tablespoons of melted fat in the pan then remove the solids.
  • In a shallow bowl, mix together the flour, salt, pepper as desired, and garlic powder.
  • Coat chops with flour mixture, add to the skillet and brown each side well. Remove chops as they are browned, work in batches.
  • Preheat your oven to 180° C (350° F).
  • Pour off the excess fat from pan, then add the water, sherry, parsley, cloves, peppercorns, and bay leaf.
  • Add the carrots and potatoes to the pan, season generously with salt and pepper.
  • Arrange the chops on top of the vegetables.
  • Add the onion slices on top of the chops.
  • Cover and bake for 1 to 1¼ hours or until the vegetables are tender.
  • Remove the chops and vegetables to a serving plater.
  • Skim off excess fat, remove the bay leaf and peppercorns. Pour the gravy into a serving bowl.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK