Archive for the ‘#1 Go-To Recipes’ Category
Salmon Macaroni
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 18 Aug 2021, excellent mac & cheese! Very creamy, the salmon gives this a nice taste and the crumbs on top give a nice firm topping. This is highly recommend if you like salmon. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 1 cup dry macaroni
- ¼ cup butter, (½ stick / ¼ block)
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- dash black pepper
- ¼ teaspoon garlic powder
- 1¾ cups milk
- 1½ cups cottage cheese, Shortcut
- 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
- 1 can salmon, drained, flaked, (16 oz / 454 g / 2 cups), Shortcut
- 2 eggs, beaten
- ½ cup dry breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Cook macaroni in a pot of salted boiling water until just tender, drain, return to pot, set aside.
- In a saucepan, melt the ¼ cup butter, then stir in the flour, salt, pepper, and garlic powder. Slowly add milk while stirring until thickened.
- Stir in the cottage cheese, shredded cheese, and salmon.
- Pour sauce and eggs into the macaroni and stir to combine.
- Pour mixture into a 7x11 baking inch pan greased with butter or cooking spray.
- Preheat your oven to 180° C (350° F).
- In a small bowl, mix together the soft breadcrumbs and 2 tablespoons melted butter, sprinkle over the casserole.
- Bake for 30-40 minutes or until set in the center.
- Serve and enjoy.
Notes
High cost per serving as canned salmon, which I have only seen once, is pricy. The shortcut will steamed frozen salmon fillets, which are available, that have been thawed, but is still Fair to High cost.
Shortcuts: Cottage Cheese, Steamed Salmon (Rice Cooker).
Zucchini Cheese 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 1 Aug 2021, absolutely delicious, and easy to prepare. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 1 kilo zucchini, cut into ½ inch slices, (2 lb)
- ½ cup boiling water
- 2 eggs, lightly beaten
- 1 cup cooked brown rice
- 1 onion, finely diced
- 500 grams cottage cheese, (1 lb), Shortcut
- ½ teaspoon dried marjoram
- salt and black pepper, as desired
- 1 tablespoon fresh chives, chopped
- ½ cup Parmesan cheese, grated
Instructions
- Preheat you oven to 180° C (350° F), get out a 9x13 inch baking pan and grease with butter or cooking spray.
- Add the zucchini and boiling water to a saucepan on medium heat, cover and boil 5 minutes, drain well.
- In a mixing bowl, mix together the eggs, cottage cheese, rice, onion, salt and pepper as desired, marjoram, and chives.
- Place ½ the drained zucchini on the bottom of the prepared baking pan in an even layer.
- Top with ½ cottage cheese mixture in an even layer. (I jumped the gun here and added the second layer of squash over the cheese layer.)
- Repeat with the remaining zucchini then the last of the cottage cheese mixture.
- Sprinkle with Parmesan cheese.
- Bake for 45 minutes.
- Serve and enjoy.
Notes
Shortcut: Cottage Cheese.
Zucchini Tart
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 in 25 Aug, and it is good! Easy to put together with no peeling or parboiling, which is always a bonus. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
- Box Grater
Ingredients
- 3 cups zucchini, shredded (no peeling required)
- 1 cup biscuit mix, Shortcut
- ½ cup onion, diced
- ½ cup Parmesan cheese, grated
- ½ cup Mozzarella cheese, or Cheddar, grated
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt
- ½ teaspoon seasoning salt
- ½ teaspoon dried oregano
- dash black pepper
- 1 clove garlic, minced
- 4 eggs, lightly beaten
- ⅔ cup mushrooms, sliced, fresh sautéed or canned (4 oz / 113 g can, drained)
Instructions
- Preheat your oven to 180° C (350° F), get out and grease a 9x13 inch baking pan with butter or cooking spray.
- In a large mixing bowl, add all ingredients.
- Mix together. (And I forgot to take this photo.)
- Pour mixture into the prepared baking pan and spread out evenly. (I halved the recipe and used a 8x8 inch pan, worked perfect.)
- Bake for 35-40 minutes or until starting to brown.
- Cut into squares, serve and enjoy.
Notes
Shortcut: Biscuit Mix.
Updated on 25 August 2021.
Zucchini, Italian Style
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 dish on 9 Aug 2021, easy to put together and excellent flavor! Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 3-4 zucchini, cut into ¼ inch slices
- ½ cup water
- 4 slices bacon, diced
- 1 small onion, diced
- 1 clove garlic, minced
- 3 slices bread, cubed
- 1 cup Cheddar cheese, diced
- 1 can tomato sauce, (15 oz / 425 g), or 1½ cups with Shortcut
- salt and black pepper, as desired
- Parmesan cheese, grated, as desired
Instructions
- Cook zucchini in boiling water for 5 minutes or until tender, drain well.
- Brown bacon, onion, and garlic in a pan.
- Preheat your oven to 180° C (350° F), get out and grease a 7x11 baking pan with butter or cooking spray.
- To a large mixing bowl, add the drained zucchini, bacon, and all remaining ingredients except the Parmesan. Toss together until blended, season with salt and pepper as desired. When you first add everything to bowl it will be quite full, but it will all mix together well and will settle a bit.
- Pour mixture into the prepared baking pan and spread out evenly.
- Generously sprinkle with Parmesan.
- Bake for 20 minutes.
- Serve and enjoy.
Notes
Shortcut: Tomato Sauce.
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.