Archive for the ‘#1 Go-To Recipes’ Category
Cheesy Potato Casserole
This is an excellent potato side dish, easy to prepare, common ingredients, and delicious! I made this on 8 Nov 2023 and this well liked by the family.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 6 large potatoes, peeled, diced
- 1 onion, diced
- 1 teaspoon salt
- 250-450 grams Cheddar cheese, cubed or shredded, (8-16 oz)
- 2 tablespoon butter
- ¾ cup half and half cream, or milk
- ½ teaspoon ground black pepper
- ¼ cup all-purpose flour, plus water to make a smooth and creamy mixture
- 1-2 sleeves butter crackers, crushed
- butter, cut into small pieces, as needed
Instructions
- In a pot, add the potatoes, onion, and salt. Add water to cover by 1 inch. Bring to a boil and cook until the potatoes are soft but firm. Drain.
- Add drained potatoes to a 9x13 baking dish, spread out evenly. Now preheat your oven to 190° C (375° F).
- In a saucepan, melt the butter and add the half and half, cheese, and black pepper. Place on low heat, stir often. I used 450 grams (1 lb) of cheese.
- In a measuring cup, add the flour and just enough water to make a smooth and creamy mixture. Stir this into the cheese mixture and stir until the cheese is fully melted and the sauce thickens.
- Pour the cheese sauce over the potatoes.
- Top the potatoes with crushed butter crackers. Add pieces of butter over the top of the crackers. I skipped adding the butter, potatoes still turned out excellent.
- Bake for 30 minutes or until golden brown.
- Serve as a side dish with your favorite meal, enjoy.
Cheesy Potato & Ham Casserole
This recipe comes from the Just a Pinch Recipe Club and is sounds delicious, with common ingredients used. I made this on 3 Nov 2023, excellent casserole! Family loved this.
Equipment
- 2 Mixing Bowls (large)
- Casserole (3 quart)
Ingredients
- 1 kilo potatoes, peeled, diced, (2 lb)
- 1 small onion, diced
- 2¼ cups Cheddar cheese, shredded, divided
- 1 teaspoon black pepper
- 250 grams sour cream, (8 oz)
- 1 can condensed cream of chicken soup, (10½ oz / 298 g)
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g)
- 2 cups cooked ham, diced
Instructions
- Preheat your oven to 180° C (350° F), get out a 3 quart casserole and grease with butter.
- In a large mixing bowl, add the soups and sour cream and mix together.
- In another large mixing bowl, add the diced potatoes, 2 cups of shredded cheese, onion, and black pepper. Mix together. I used a 4 cheese blend.
- Add the potato mixture and diced ham to the soup mixture. Mix together.
- Pour mixture into the prepared casserole and spread out evenly.
- Bake for 45 minutes. Add remaining ¼ cup shredded cheese on top.
- Bake for another 10 minutes or until the cheese is melted and starting to brown.
- Serve and enjoy.
Notes
Fair cost per serving based on the ham and cheese used.
Updated on 3 November 2023.
Chicken Nugget Tater Tot Casserole
Sounds like an excellent version of a tater tot casserole using chicken nuggets. I made this on 11 Oct 2023, and it very well liked by the family, this is a delicious and easy casserole to put together.
Equipment
- Foil
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams frozen chicken nuggets, about 30, (1 lb)
- 2 cans condensed creamy chicken mushroom soup, (10½ oz / 298 g each)
- ½ cup milk
- 500 grams frozen mixed vegetables
- 2 cups Cheddar cheese, shredded, or a cheese blend
- 500 grams frozen mini hash browns, (1 lb)
Instructions
- Preheat your oven to 180° C (350° F), line a baking sheet with foil. Also get out a 9x13 inch baking dish and grease with butter.
- Spread the chicken nuggets out on the prepared baking sheet, place in the oven and bake for about 25-30 minutes.
- While the nuggets are baking, add the soup and milk to a mixing bowl, mix together.
- Remove the nuggets from the oven, place them in a single layer in the prepared baking dish.
- Evenly pour the soup mixture over the nuggets.
- Sprinkle the frozen vegetables over the soup mixture.
- Sprinkle the cheese over the vegetables. I used a 4 cheese blend.
- Top with an even layer of the mini hash browns or tater tots.
- Bake for 45-60 minutes or until the top is getting brown and the casserole bubbly.
- Remove from the oven and let rest for 5 minutes, serve and enjoy.
Bean & Sausage Soup (Slow Cooker)
I came up with this recipe based on my 15 Bean Soup recipe. This will use dry mixed beans, such as 11, 13, or 15 bean mixes. I made this on 7 Oct 2023, excellent flavor, well liked by the family.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 2 cups dry bean soup mix, such as 11, 13, or 15 bean mixes
- 6 cups chicken broth
- 2 cups water
- 500 grams smoked sausage, sliced, (1 lb)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes, (14.5 oz / 411 g can)
- 1 tablespoon lemon juice
Instructions
- Sort the beans and remove any debris or stones, then rinse and drain the beans.
- Place the beans, onion, sausage, and garlic in the slow cooker.
- Add the water and broth, stir to mix, cover, and set the slow cooker to High setting and cook for at least 4 hours, without lifting the cover.
- At the 4 hour mark, check the beans for tenderness. If the beans are not tender, continue cooking, checking again each hour until tender.
- When the beans are tender, stir in the tomatoes and lemon juice. Turn the slow cooker to Low setting and cook for another 30 minutes.
- You can leave on Keep Warm for several more hours if needed, and this blends the flavors as well.
- Serve and enjoy. (I like this with sour cream on top.)
Notes
High cost per serving based on the beans and sausage. I use Bob's Red Mill 13 Bean Mix from Lazada, and the smoked sausage is from Tesco.
Meatball Stroganoff
This is a modified recipe based on a social network friend's original recipe, and is based on using store bought Thai beef meatballs and condensed soup. I made this on 5 Oct 2023, and nothing short of perfect, an excellent meal.
Ingredients
- 500 grams Thai beef meatballs, (1 lb)
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- 250 grams button mushrooms, sliced, (8 oz)
- 2 cloves garlic, minced
- 2½ tablespoons all-purpose flour
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g)
- ¾ cup water
- ½ tablespoon Dijon mustard
- ½ cup sour cream
- salt and pepper, as desired
- cooked egg noodles, mashed potatoes, or rice, for serving, as desired, prepared as needed
Instructions
- Decide what you are going to this over, such as egg noodles, mashed potatoes, or rice and get that started so it is ready when you finish preparing the stroganoff.
- Open the package of meatballs, drain if needed, then add to a saucepan. Add water to cover by 2 inches. Place on high heat and bring to a boil, continue to boil for 1-2 minutes. Drain. (Photo shows the meatballs cooked and just before draining.)
- Heat 1 tablespoon olive oil in a large nonstick pan, when hot, add the meatballs. Sauté, stirring often to lightly brown the meatballs. When they are browned, remove with a slotted spoon to a bowl and set them aside.
- Same pan used to brown the meatballs, heat the remaining tablespoon of olive oil and the butter, when hot, add the mushrooms and garlic. Sauté for 4-5 minutes to soften the mushrooms, stirring them often.
- Stir in the flour and cook for 1 minute.
- Add the soup, water, and mustard, stir to mix together.
- Add the meatballs back to the pan and stir in. Increase heat and allow mixture to come to a boil, then reduce heat and simmer for 5-10 minutes to thicken the sauce.
- Remove from heat, stir in the sour cream, taste and season with salt and pepper as desired.
- Serve over hot cooked egg noodles, mashed potatoes, or rice, enjoy.
Notes
Low cost per serving.
Kidney Bean & Macaroni Salad
I found this recipe on the internet while searching for a way to use kidney beans, and this is excellent pasta salad, if you like beans. Common ingredients, very easy to prepare. The recipe calls for a can of red kidney beans, drained and rinsed, or you can do as I did and use 1½ cups of beans you cooked from dry.
Ingredients
- 1 cup dry macaroni pasta
- 1 can red Kidney beans, drained, rinsed, (15 oz / 425 g), or 1½ cups cooked from dry
- ½ cup celery, diced
- ¼ cup onion, diced
- 1 tablespoon apple cider vinegar, or additional to taste
- salt and black pepper, as desired
Instructions
- Heat a pot of salted water to a boil, then add the macaroni, cook until just tender. Drain.
- To a mixing bowl, add the macaroni, beans, celery, and onion. Mix together.
- In a small bowl, add the mayo and vinegar and mix together until smooth. Add black pepper and salt to taste.
- Pour dressing over the salad and mix together, taste and adjust pepper and salt as desired. Cover and chill in the fridge for 2-4 hours.
- Serve as a side with your choice of main dish, enjoy.
Hawaiian Macaroni Salad
I made this on 10 Sep 2023, excellent pasta salad! Common ingredients that come together quickly. This can be customized to your preference, feel free to add peas, canned tuna, or even chopped imitation crab.
Ingredients
- 250 grams dry macaroni, (8 oz)
- 1 cup mayo
- ½ cup onion, grated
- ½ cup carrot, shredded
- ½ cup celery, finely diced
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat a pot of salted water to a boil, then add the macaroni. Cook the macaroni until tender, then 1 minute more, remove from heat, drain well, then add to a mixing bowl.
- To the macaroni, add the rest of the ingredients.
- Mix together. Cover and place in the fridge for 2-3 hours. Serve and enjoy.
Ham & Sour Cream Casserole
This is an easy and delicious casserole to put together. I made this on 4 Sep 2023, and the family and I really enjoyed this.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams dry macaroni, (1 lb)
- 500 grams sour cream, (1 lb)
- 3 eggs
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 500 grams ham, cubed, (1 lb)
- 2 cups frozen peas
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 2 cups Cheddar cheese, shredded
Instructions
- Preheat your oven to 180° C (350° F), get out a 9x13 baking dish.
- Heat a pot of salted water to boiling, then add the macaroni and cook until almost tender, drain.
- While the macaroni is cooking, add the sour cream, eggs, pepper, and nutmeg to a mixing bowl and mix together.
- To the mixing bowl, add the cubed ham and peas and mix together.
- Heat the oil in a non stick pan, when hot, add the onion and garlic, sauté until onion is softened. Drain any oil, then add the onion to the mixing bowl and mix in.
- When the pasta is cooked and drained, add the sour cream mixture to the macaroni and mix together.
- Pour mixture into the 9x13 baking dish and spread out evenly.
- Top with the Cheddar cheese evenly.
- Bake for 30-35 minutes or until the top is just starting to brown.
- Serve and enjoy.
Notes
Fair cost per serving based on the ham, sour cream, and Cheddar used.
Updated on 4 September 2023.
Missouri Goulash
This is an easy and tasty goulash, comes together quickly and is a filling meal. I made this on 2 Sep 2023, well liked the Thai family and I.
Ingredients
- 2 cups dry elbow macaroni
- 750 grams ground pork, or beef, (1½ lb)
- 1 onion diced
- 2 cans cut green beans, drained, or 3 cups fresh, cooked, drained
- 1 can condensed cream of mushroom soup
- ½ cup sour cream
- salt and black pepper, as desired
- Cheddar cheese, shredded, for serving, as desired
Instructions
- Heat a pot of salted water to a boil, then add the macaroni and cook until just tender, drain.
- While the macaroni is cooking, heat a non stick pan, when hot, add the diced onion and ground pork or beef, cook, breaking up the meat and stirring often and seasoning as desired with salt and pepper during cooking, until the meat is cooked through and the onion softened, drain excess fat.
- Using the same pot the macaroni was cooked in, add the cooked pork or beef, beans, and soup to the drained macaroni.
- Stir together.
- Add the sour cream and mix together, taste and season with salt and pepper as desired.
- Spoon goulash onto plates, top with shredded Cheddar cheese as desired, enjoy.
Notes
Low cost per serving if using ground pork.
Ham & Pasta Casserole
This is an excellent casserole, I used ham steaks I cubed. Easy and delicious, well liked by the family as well! I made this on 10 Aug 2023 and is a modified recipe from the original.
Equipment
- Casserole (3 quart)
- Oven
Ingredients
- 400 grams dry spiral pasta, or bowtie pasta, (about 12-14 oz)
- 3 cups ham, diced
- 3 cups Cheddar cheese, shredded, divided
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g)
- ½ cup sour cream
- ¼ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Heat a pot of salted water to boiling, then add the pasta and cook until just tender, as it will go in the oven and cook more. Drain well. I used three color spiral pasta.
- After you start the pasta, preheat your oven to 180° C (350° F), get out a 3 quart casserole and grease with butter or cooking spray.
- In a large mixing bowl, add the diced ham, soup, sour cream, milk, onion and garlic powders.
- Stir to mix together.
- Now add 2 cups of the Cheddar cheese, and mix together.
- When the pasta is drained, add to the mixing bowl and mix together.
- Pour mixture into the prepared casserole and smooth out the top. Sprinkle on the remaining 1 cup of Cheddar cheese.
- Place in the oven and bake for 30 minutes or until the cheese is starting to brown.
- Serve with side dishes of your choice, enjoy.
Notes
High cost per serving based on the ham and cheese used, but certainly worth it for a great once in a while meal.
I used 3 ham steaks (500 g) from Makro, they come in a package of 6 which is 1,000 g).
