Author Archive
Hamburger Corn Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 8 Apr 2024, easy and absolutely delicious! Family loved this casserole! Recipe is updated with my results. Links to the Shortcuts are listed in the Notes section.
Equipment
- Oven
- Casserole (3 quart)
Ingredients
- 3 cups dry egg noodles
- 500 grams ground beef, or pork, (1 lb)
- 1 onion, diced
- 1 can whole kernel corn, drained, (15 oz / 425 g)
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 1 cup sour cream, Shortcut
- 1 red bell pepper, diced
- 250 grams Cheddar cheese, shredded, (8 oz)
- salt and pepper, as desired
Instructions
- Preheat your oven to 180° C (350° F), get out a 3 quart casserole.
- Heat a large pot of salted water to boiling, then add the egg noodles and cook until almost tender, drain. They get cooked further in the oven. I used 4 bundles of fettucine which works perfect for 3 cups dry egg noodles.
- After starting the noodles, heat a large non stick pan on medium heat, and the ground beef and onion, cook until no longer pink, breaking up the beef with your spatula. Season with salt and pepper as desired while the beef is cooking.
- Add the bell pepper and cook for another 1-2 minutes to just soften the bell pepper, drain excess fat. Turn off heat.
- To the pan, add the corn, both soups, sour cream, and black pepper as desired. Mix together.
- After the noodles are cooked and drained, add to the pan. Mix together.
- Pour into the casserole.
- Sprinkle cheese over the casserole.
- Bake for 30-40 minutes or until the casserole is bubbly and the cheese starting to brown. Remove from oven and let cool for 5 minutes.
- Serve and enjoy.
Notes
Low cost per serving based on the number of servings.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Sour Cream.
Updated on 8 April 2024.
Salmagundi Bake
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
- ¾ cup dry Jasmine rice, rinsed
- 1½ teaspoons salt
- dash black pepper
- 2 cans tomato sauce, (8 oz / 225 g each), Shortcut
- 1 cup hot water
- 1 cup onion, diced
- ½ cup green bell pepper, diced
- 500 grams ground beef, (1 lb)
- 1 teaspoon salt
- 1 can whole kernel corn, drained, (15 oz / 425 g)
- 2 teaspoons chili powder
- 4 slices bacon
For Topping
- tomato slices
- green bell pepper, sliced into rings
- 4 slices bacon, cooked crispy, drained, crumbled
Instructions
- Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
- To the casserole, add rinsed rice to the bottom and spread out evenly. Sprinkle with the 1½ teaspoons of salt and dash of pepper.
- Pour over 1 can of tomato sauce and the hot water.
- Add the onion in a layer then the bell pepper in a layer.
- Add the ground beef, crumbled, in a layer and sprinkle with the 1 teaspoon of salt.
- Top the ground beef with the corn, also making a layer.
- Mix the chili powder into the remaining can of tomato sauce, than pour that over the corn. Top with the bacon slices.
- Cover and bake for 1 hour.
- Remove cover and bake for another 15 minutes or until the rice is tender and cooked.
- Garnish with tomato slices, bell pepper rings and crumbled crispy bacon.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Tomato Sauce.
Stuffed Manicotti
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
For the Sauce
- 500 grams ground beef, or pork, (1 lb)
- ½ cup onion, diced
- 1 clove garlic, minced
- 2 cans tomato paste, (6 oz / 170 g each)
- 2 cups water
- 1½ teaspoons salt
- dash black pepper
- 2 tablespoons fresh parsley, chopped
- 4 teaspoons dried basil
- 1 teaspoon anise seed
For the Filling
- 1½ cups cottage cheese, Shortcut
- ⅓ cup Parmesan cheese, grated
- 1 egg, beaten
- 2 tablespoons fresh parsley, chopped
- ¼ teaspoon salt
- dash black pepper
For the Manicotti
- 250 grams dry manicotti shells, (8 oz)
- Parmesan cheese, grated
Instructions
- To make the sauce, heat a large non stick pan on medium heat, brown the ground beef or pork until no pink is visible. Drain off excess fat.
- To the pan add the rest of the Sauce ingredients. Stirring occasionally, simmer uncovered for 45 minutes.
- In a large mixing bowl, add all the Filling ingredients and mix to combine, set aside.
- Heat a pot of salted water to boiling, add the manicotti and cook until just tender, drain, run under water to stop the cooking.
- Preheat your oven to 180° C (350° F), get out a 7x11 baking pan.
- Pour ½ the Sauce into the baking pan and spread out evenly by gently shaking the pan.
- Stuff the manicotti pasta using a long spoon or pastry bag, place manicotti in the baking pan on top of the sauce making a single layer.
- Top with remaining Sauce, sprinkle with Parmesan as desired.
- Bake for 30 minutes.
- Serve with sides of your choice, enjoy.
Notes
I call this High cost per serving as I have yet to find manicotti shells in any store I have been to so far, maybe next time up in Bangkok I will look there as there is some gourmet shops that may carry it.
Shortcut: Cottage Cheese.
Hamburger Biscuit Bake
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.
Equipment
- Oven
- Pie Dish (8 inch)
Ingredients
- 2 tablespoons dried minced onion, divided
- ⅔ cup milk
- 2 cups biscuit mix, Shortcut
- 500 grams ground beef, or pork, (1 lb)
- 1 cup sharp Cheddar cheese, shredded
- ¼ cup mayo
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon butter, melted
- 1 teaspoon dried minced onion
Vegetable Sauce
- 1 can condensed cream of celery soup, Shortcut
- ⅓ cup milk
- pinch salt
Instructions
- Soak 1 tablespoon of dried minced onion in the milk. Prepare the biscuit mix according to package instructions for rolled biscuits, using the onion milk mixture for the liquid called for.
- Roll into two 8 inch circles, about ¼ inch thick.
- Press one circle into the bottom of a greased 8 inch pie dish.
- In a large non stick pan, brown the beef or pork until no pink is visible. Pour off excess fat.
- Stir in 1 tablespoon dried minced onion, then stir in the cheese, mayo, and parsley.
- Preheat your oven to 190° C (375° F)
- Pour mixture into the pie dish and spread out evenly.
- Roll out second circle to fit the top of the pie dish, and place on top of the meat mixture.
- Bake for 15-20 minutes.
- Drizzle melted butter over the top of casserole, sprinkle with the 1 teaspoon of dried minced onion. Bake for another 2 minutes or until the onion is toasty.
- Mix together the Vegetable Sauce ingredients in a small sauce pan and place on medium heat until hot, stirring often. Pour into a bowl for serving.
- Cut the casserole into wedges, serve, and top with the Vegetable Sauce. Enjoy.
Notes
Low cost per serving.
Shortcuts: Biscuit Mix, Condensed Cream of Celery Soup.
Hamburger Pielets
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.
Equipment
- Oven
- Individual Baking Dishes
Ingredients
- 1 kilo ground beef, or pork, (2 lb)
- 2 cups onion, diced
- 1½ cups celery, sliced at an angle
- ⅔ cup green bell pepper, diced
- 2 teaspoons chili powder
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 2 cans condensed tomato soup, (10½ oz / 298 g each), Shortcut
- 2 cloves garlic, minced
- French fried onions, Shortcut
Instructions
- Heat a large non stick pan and cook the beef or pork, onion, celery, and bell pepper. Cook until meat is browned and no pink is visible, drain excess fat.
- Add the chili powder, salt, pepper, soup, and garlic. Stir together. Simmer for 5 minutes.
- Preheat your oven to 220° C (425° F), get out 6-7 individual baking dishes, like ramekins or similar.
- Spoon beef mixture into individual baking dishes.
- Bake for 12-15 minutes. Sprinkle some French fried onions on each dish, bake for another 1-2 minutes.
- Serve and enjoy.
Notes
Low cost if using ground pork, beef would be low cost depending on where it is sourced.
Shortcuts: Condensed Tomato Soup, French Fried Onions.
Potato Fluff Topper
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.
Ingredients
- 5 medium potatoes, cooked, drained
- ½ cup warm milk
- 1 egg, beaten
- salt and pepper, as desired
Instructions
- Mash potatoes while hot, while adding the milk and egg. Taste and season with salt and pepper as desired.
- Drop in mounds over casseroles.
Notes
Variant: 1. Prepare 4 portions of instant mashed potatoes if desired.
Used in Recipes Listed on this Site:
Hamburger Pie
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.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 1 tablespoon butter
- 1 medium onion, diced
- 500 grams ground beef, or pork, (1 lb)
- ¾ teaspoon salt
- dash black pepper
- 250 grams fresh green beans, cooked, drained, Shortcut
- 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
- Potato Fluff Topper, Link in Notes
- ½ cup Cheddar cheese, shredded
Instructions
- Preheat your oven to 180° C (350° F), get out a 1½ quart casserole and lightly grease with butter.
- Heat the butter in a large non stick pan on medium heat, when hot, cook the onion until tender.
- Add the ground beef or pork, break it up with your spatula, season with the salt and pepper, cook until no longer pink. Drain excess fat.
- Stir in the soup and beans.
- Pour mixture into prepared casserole.
- Top with Potato Fluff Topper in mounds, sprinkle with cheese.
- Bake for 30 minutes.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving especially if using ground pork.
Additional recipe: Potato Fluff Topper.
Shortcuts: Fresh Long Beans (Pressure Cooker), Condensed Tomato Soup.
Perfect Tuna Casserole
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. I made this on 14 May 2022, easy to put together, and delicious. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1 quart)
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- ¼ cup milk
- 1 can tuna in oil, drained, flaked, (about 7 oz / 185 g)
- 2 hard boiled eggs, chopped, Shortcut
- 1 cup Vegetable Option, cooked, drained
- Topper Option
OPTIONS
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed cream of onion soup
- condensed cream of shrimp soup
- condensed New England clam chowder
Vegetable - Use 1 Item
- peas
- cut green beans
- cut broccoli
- whole kernel corn
Topper - Use 1 Item
- ½ cup potato chips, coarsely crumbled
- 3 slices American cheese, cut into slivers or ½ cup shredded cheese
- ¼ cup toasted slivered almonds
- 1 medium tomato, sliced
Instructions
- Preheat your oven to 180° C (350° F), get out a 1 quart casserole.
- To the casserole, add the Soup Option and milk, stir until well mixed. I used cream of mushroom.
- Stir in the tuna, eggs, and Vegetable Option. I used whole kernel corn.
- Bake for 25 minutes or until hot.
- Stir casserole, top with Topper Option, bake 5 more minutes. I used shredded cheese.
- Serve with sides of your choice, enjoy. I served this with Seasoned Rice II.
Notes
Low cost per serving.
Shortcuts: Hard Boiled Chicken Eggs, Condensed Cream of Mushroom Soup.
Fish Vegetable Bake
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x9 inch)
Ingredients
- 1 package Vegetable Option, thawed, well drained, (10 oz / 283 g)
- 750 grams Fish Option, steaks, 4 preferred, (1½ lb)
- 1 small onion, thinly sliced, separated into rings
- 1 can Soup Option, (10½ oz / 298 g)
- 1 tablespoon lemon juice
- Seasoning Option
- ⅛ teaspoon black pepper
- 1 medium tomato, sliced
OPTIONS
Vegetable - Use 1 Item
- spinach, chopped
- broccoli, chopped
- cut asparagus
Fish - Use 1 Item
- haddock
- halibut
- salmon
Soup - Use 1 Item
- condensed Cheddar cheese soup, Shortcut
- condensed cream of mushroom soup, Shortcut
- condensed cream of shrimp soup
Seasoning - Use 1 Item
- ¼ teaspoon dried oregano, crushed
- ¼ cup Parmesan cheese, grated
- ½ teaspoon dried dill weed, crushed
Instructions
- Preheat your oven to 180° C (350° F), get out a 9x9 inch baking dish. Add add the Vegetable Option to the pan and spread out evenly.
- Place the Fish Option steaks on top of the vegetable, 4 steaks would be preferred to fit evenly.
- Top the fish with the onion slices.
- In a small bowl, mix together the Soup Option, lemon juice, Seasoning Option, and black pepper.
- Spoon soup mixture over the onion.
- Bake for 25-30 minutes or until fish flakes easily with a fork.
- Top with the tomato slices, bake for another 5 minutes.
- Slice into 4 portions, serve with your favorite sides, enjoy.
Notes
Low cost per serving. This would work great using just common white fish as well.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup.