Archive for the ‘#1 Go-To Recipes’ Category
Zucchini or Squash Casserole
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 1 kilo zucchini or summer squash, sliced, (2 lb)
- 1 tablespoon butter
- ¼ cup onion, diced
- 1 box Stove Top stuffing, Shortcut
- 1 cup butter, melted, (2 sticks / 1 block)
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 1 cup sour cream, Shortcut
- 1 cup carrot, grated
Instructions
- In a pot of boiling water, cook the zucchini or squash until tender, drain well, place in a mixing bowl.
- Melt the 1 tablespoon of butter in a non stick pan, when hot, cook onion until soft but not browned, add to the zucchini and toss together.
- To the zucchini add the soup, sour cream, and carrot. Mix together.
- Preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
- In another mixing bowl, mix together the dry stuffing mix and the 1 cup of melted butter.
- Add ½ the stuffing mixture to the baking pan, spread out evenly, it does not cover the bottom of pan, just spread out best you can. (I forgot to take this photo.)
- Add the zucchini mixture on top of the dressing and spread out evenly.
- Sprinkle remaining stuffing mix over the top. (This is basically what the bottom will like as well.)
- Bake for 30-35 minutes.
- Serve as a main dish or a side, enjoy.
Notes
Low cost per serving but make sure you are using the shortcuts.
Shortcuts: Stuffing Mix, Sour Cream, Condensed Cream of Chicken Soup.
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.
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 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.
Notes
Easiest Peanut Butter Fudge
I came across this on the internet and is a twist on frosting fudge, but less expensive compared to using chips. This is excellent fudge, highly recommended.
Equipment
- Microwave
- Baking Pan (8x8 inch)
- Foil
Ingredients
- 1 can vanilla frosting, (1 lb / 454 g)
- 1 jar creamy peanut butter, (1 lb / 454 g)
- topping, optional; mini chocolate chips, M&Ms, broken candy bars, etc.
Instructions
- Line an 8x8 inch baking pan with foil. (I just cover the bottom and two sides.)
- Remove the lids and seals from the peanut butter and frosting. Place in the microwave on a paper plate, in case they dribble over, and cook for 1 minute to melt both items. The peanut butter may need another 30 seconds to 1 minute to melt into a liquid state. This is just before I put them in the microwave.
- Pour each item into a large mixing bowl. The frosting was perfect at 1 minutes so I poured that in and the peanut butter was nuked for another 30 seconds,
- Mix together well.
- Pour into the prepared pan and spread out evenly.
- If you want to add a topping, do so now, and gently press them if needed. I added a 10 oz (283 g) bag of dark chocolate chunks.
- Let cool to room temperature then place in the fridge for 1-2 hours to firm up.
- Remove from the fridge when set well, run a butter knife along the two sides where there is no foil, unwrap the ends of the foil from the pan, and lift the fudge out and place on a cutting board.
- Cut into squares, making sure no foil is on the bottom of the pieces and place on a serving tray. Serve and enjoy.
- With chocolate frosting and caramel bits on top. Delicious!
Notes
I will be experimenting with other frosting flavors as well as chunky peanut butter.
Variant: 1. Use chocolate frosting in place of vanilla.
Peanut Butter Fudge (Slow Cooker)
I seen this recipe on Instagram and was intrigued by the use of a slow cooker, and the author of the recipe, The Lazy Slow Cooker states, "...this can also be made in a double boiler on the stovetop, but with the slow cooker, there is no cleaning of the cooker insert when using a liner..." That statement had me hooked. A few days later I bought the ingredients and made it today, 11 Jul 2021. And it is excellent fudge!
Equipment
- Slow Cooker (3½+ quart)
- Slow Cooker Liner
Ingredients
- 2 bags peanut butter chips, (10 oz / 283 g each, I used Reese's brand)
- 1 cup smooth peanut butter
- 1 cup chunky peanut butter
- 2 teaspoons vanilla extract
- pinch salt
- toppings, of your choice, chocolate chips, M&Ms, chopped candy bars, etc. Optional.
Instructions
- Place a liner in your slow cooker, then add the chips and add the peanut butters right on top. Sprinkle in a pinch of salt and add the vanilla. Don't worry about mixing as you will just get a gooey ball of chips and peanut butter. Cover and turn your slow cooker to High setting and set a timer for 30 minutes.
- At the 30 minute mark, remove the cover, stir with a rubber spatula (you do not want to tear the liner) to mix everything together. If the chips are not fully melted, cover and continue on High setting for 15 minutes. Repeat until the chips are melted in and everything is mixed together. I had to do the stir after 15 minutes twice, all depends on your slow cooker.
- When it is all melted, turn off the slow cooker and at this point add your topping of choice if desired. I sprinkled on 1 cup of mini chocolate chips.
- Set out a rack on a heat proof surface, place the slow cooker insert on the rack and let the insert and fudge cool for at least 3-4 hours.
- Once cooled, lift out the liner and place on a cutting board, cut the fudge into 1 inch squares. Place on a serving tray or trays, Number of pieces will depend on the diameter of your slow cooker and used 2 plates to put them on, I got 36.
- Serve and enjoy!
Ham & Potatoes au Gratin
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.
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.
Burger Chili & Chips
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 Shortcuts is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 500 grams ground beef, or pork, (1 lb)
- ½ cup onion, diced
- ¼ cup celery, diced
- salt and pepper, as desired
- 1 can chili, with beans, (15 oz / 425 g / 2 cups), Shortcuts
- 1½ cup corn chips, divided
- 1 cup Cheddar cheese, shredded, (8 oz / 226 g)
Instructions
- In a large non stick pan, brown the meat until no more pink is visible.
- Add the onion and celery and cook until they are tender, season with salt and pepper as desired. Pour off excess fat.
- Mix in the chili.
- Preheat your oven to 180° C (350° F), grease a 1½ quart casserole with butter.
- Place ⅓ of the corn chips on the bottom of the casserole.
- Add ½ the chili mixture, and ½ the cheese, and add another ⅓ of the corn chips.
- Add the rest of the chili mixture, the rest of the cheese, and the last of the corn chips.
- Bake for 20 minutes or until hot.
- Serve with sides of your choice, enjoy.
Notes
Low cost if using ground pork and the shortcut for the chili or your own chili creation.
Shortcuts: Basic Chili I, Basic Chili II, Pinto Bean Chili.
Variant: 1. If using homemade chili, use 2 cups in place of the 1 can.
Updated on 12 July 2021.
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.
