Archive for the ‘BEEF’ Category
Zucchini Casserole III
July 24, 2021 Lee
Leave a comment

Zucchini Casserole III

Favorite Recipes page 751, Anne Beyersdorf, Menominee, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 kilo zucchini , sliced, (2 lb)
  • 570 grams ground beef, (1¼ lb)
  • 1 onion, diced
  • 250 grams mild Cheddar cheese, cubed
  • salt and black pepper, to taste
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • buttered breadcrumbs, as needed (breadcrumbs mixed with melted butter)

Instructions
 

  • Heat a small amount of water in a pot to boiling, add zucchini. Cover and cook for 5 minutes. Drain.
  • In a large non stick pan, brown beef with the onion, drain fat.
  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
  • Place ½ the zucchini evenly on the bottom of the baking pan.
  • Add ½ the ground beef in a layer.
  • Sprinkle ½ the cheese on top of the beef.
  • Repeat layers.
  • Spread the soup over the top, and sprinkle with buttered breadcrumbs as desired.
  • Bake for 45 minutes or until top is browned.
  • Serve and enjoy.

Notes

Fair cost depending on where you source the beef at. Could make this low cost using ground pork in place of beef.
Shortcut: Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,BEEF,CASSEROLES
Carne Asada Burritos
July 8, 2021 Lee
Leave a comment

Carne Asada Burritos

Julie Brown, United States.
This recipe is from a good friend, and I have enjoy this several times so I asked for the recipe. This is a simple recipe but the flavor is excellent. I don't remember the amount of servings so I will determine this when I make this myself.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 8 hours
Course Lunch, Main Dish
Servings 0

Ingredients
  

  • 750 grams steak, skirt, loin, or strip, (1½ lb)
  • salt and black pepper, as desired
  • 1 onion, sliced or diced
  • juice from 1 lime
  • large flour tortillas
  • sour cream, as desired, Shortcut
  • guacamole, as desired

Instructions
 

  • Season the steak with salt and pepper on both sides, be liberal.
  • Place the steak, onion, and juice from 1 lime in a zip lock bag or shallow container, seal and place in the fridge overnight to marinate.
  • When you are ready to cook, heat a non stick pan, when hot, add the steak, cook to your desired doneness.
  • Place steak on a cutting board and cut into thin strips across the grain.
  • Lay out a large flour tortilla, pile on some steak along the middle of the tortilla, but keep it away from the sides.
  • Top steak with sour cream and or guacamole as desired.
  • Fold one side of the tortilla over the middle, fold in the sides, continue rolling.
  • Continue making burritos for the amount of steak you have.
  • Serve and enjoy.

Notes

Fair cost per serving based on the the type of beef cut, I am going to make this with a much cheaper cut and will make my report here.
Shortcut: Sour Cream.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Round Steak Supper
July 8, 2021 Lee
Leave a comment

Round Steak Supper

Adapted from a recipe in the Casserole Cook Book, page 14.
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 2 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (3 quart)

Ingredients
  

  • 1 kilo round steak, 1 inch thick, (2 lb)
  • 2 teaspoons salt
  • dash black pepper
  • all-purpose flour, as needed
  • 6 medium onions, sliced
  • ¼ vegetable oil
  • 3 large potatoes, scrubbed, halved
  • 1 bay leaf
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • 1 can French cut green beans, drained, (15 oz / 425 g / 2 cups)

Instructions
 

  • Cut steak into serving size pieces, season with salt and pepper both sides. Roll in flour to coat.
  • Heat the oil in a large non stick pan, when hot, add the onions and cook until tender but not browned, remove onions.
  • Preheat your oven to 180° C (350° F), get out a 3 quart casserole.
  • Brown the steak on both sides in the pan.
  • Add the steak to the casserole, top with the onions, then potatoes and bay leaf.
  • Pour soup over the top.
  • Cover and bake for 1 hour and 15 minutes.
  • Add the drained green beans and bake another 10-15 minutes.
  • Serve with sides of your choice, enjoy.

Notes

High cost per serving as I have only seen this type of cut in bigger cities and was pricy then. I will make this recipe using just a generic cut of beef and will report results of that.
Shortcut: Condensed Tomato Soup.
* High Cost $1.51+ per Serving,BEEF
Foil-wrapped Steak Supper
July 8, 2021 Lee
Leave a comment

Foil-wrapped Steak Supper

Adapted from a recipe in the Casserole Cook Book, page 13.
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 20 minutes
Cook Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 750 grams chuck steak, 1 inch thick, (1½ lb)
  • 1 envelope onion soup mix, Shortcut
  • 3 medium carrots, quartered
  • 2 stalks celery, cut into sticks
  • 3 medium potatoes, scrubbed, halved
  • 2 tablespoons butter
  • ½ teaspoon salt

Instructions
 

  • Preheat your oven to 230° C (450° F), get out a baking sheet.
  • Lay out a long sheet of wide foil, about 2½ feet long by 18 inches wide. Place steak in the center of the foil.
  • Sprinkle the soup mix all over the steak.
  • Pile the vegetables on top of the steak.
  • Dot with butter and sprinkle with the salt.
  • Fold the foil up over the vegetables and secure tightly to hold in the moisture.
  • Place on a baking sheet and bake for 1 to 1½ hours or until tender.
  • Serve with sides of your choice.

Notes

High cost per serving as I have only seen this type of cut in bigger cities and was pricy then. I will make this recipe using just a generic cut of beef and will report results of that.
Shortcut: Beefy Onion Soup Mix.
Variant: 1. To cook on a grill, use two layers of foil and cook over indirect heat. 
* High Cost $1.51+ per Serving,BEEF
Hamburger Corn Casserole
July 6, 2021 Lee
Leave a comment

Hamburger Corn Casserole

Adapted from a recipe in the Casserole Cook Book, page 10.
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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

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.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,BEEF,CASSEROLES
Stuffed Cabbage Leaves
July 3, 2021 Lee
Leave a comment

Stuffed Cabbage Leaves

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 105.
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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 1 hour
Cook Time 35 minutes
Course Main Dish
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 500 grams Meat Option, (1 lb)
  • ½ cup onion, diced
  • 1 can condensed beef broth, (10½ oz / 298 g)
  • ½ cup Grain Option
  • ½ teaspoon lemon peel
  • ½ cup Fruit Option
  • ¼ cup walnuts, chopped
  • ¼ cup fresh parsley, chopped
  • ½ teaspoon dried mint
  • 1 head medium cabbage
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¼ teaspoon ground cinnamon

OPTIONS

Meat - Use 1 Item

  • ground pork
  • ground lamb
  • ground beef

Grain - Use 1 Item

  • dry bulgur wheat
  • dry brown rice
  • dry white rice

Fruit - Use 1 Item

  • apple, chopped
  • golden raisins
  • apricots, dried, chopped

Soup - Use 1 Item

  • condensed tomato soup, plus 1 tablespoon lemon juice, Shortcut
  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed tomato rice soup, plus 1 tablespoon lemon juice

Instructions
 

  • In a large non stick pan on medium heat, cook Meat Option and onion until meat is well browned, breaking up meat with your spatula. Pour off the fat.
  • Add the broth, Grain Option, and lemon peel. Heat to boiling, then reduce to low, cover and simmer until grain is tender; 45 minutes for brown rice, 20 minutes for white rice, 25 minutes for bulgur wheat. Add a little water during cooking if mixture becomes dry. Remove from heat.
  • Stir in Fruit Option, walnuts, parsley, and mint.
  • While the grain is cooking, heat a large pot with about 6 cups of water to boiling. Carefully lower the whole head of cabbage into the water, reduce heat to low, cover, and simmer 1-2 minutes or until the outer leaves of cabbage are softened.
  • Carefully remove the head of cabbage from the water and carefully remove 6 outer leaves, these will be used for the rolls. Drain leaves on paper towels. Reserve the rest of the cabbage for use in another recipe of your choice.
  • Lay leaves out flat on a cutting board and cut away any tough stem parts. Spoon about ¾ cup of meat filling into the center of one leaf, fold in the sides, then roll up from the stem end to form a bundle, repeat with remaining leaves.
  • Preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
  • In a medium mixing bowl, stir together Soup Option and cinnamon, pour ½ into the baking pan and shake to cover bottom.
  • Place cabbage rolls in pan, seam side down, pour remaining soup mixture over rolls.
  • Cover with foil and bake 35 minutes or until heated through.
  • Serve with sides of your choice, enjoy.

Notes

Fair cost per serving.
Shortcut: Condensed Tomato Soup.
* Fair Value $1.01 to $1.50 per Serving,BEEF,LAMB,PORK
Curried Noodle Pie
July 3, 2021 Lee
Leave a comment

Curried Noodle Pie

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 103.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup sour cream, Shortcut
  • 3 cups egg noodles, cooked and drained
  • 1 egg, beaten
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 teaspoon yellow curry powder
  • Meat Option
  • 1 cup Vegetable Option, cooked and drained
  • Garnish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of onion soup
  • condensed cream of chicken soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed golden mushroom soup

Meat - Use 1 Item

  • 3 cups chicken, cooked, diced
  • 3 cups pork, cooked, diced
  • 3 cups beef, cooked, diced
  • 2 cans tuna, drained, flaked, (7 oz / 185 g each)

Vegetable - Use 1 Item

  • carrots, sliced
  • mixed vegetables
  • lima beans
  • cut asparagus

Garnish - Use 1 Item

  • almonds, toasted, sliced
  • spring onion, sliced
  • coconut, toasted, flaked
  • pimento, diced

Instructions
 

  • Preheat your oven to 180° C (350° F). Grease a 9 inch pie dish with butter or cooking spray.
  • In a medium mixing bowl, together Soup Option and sour cream.
  • In a large mixing bowl, ¾ cup of the soup mixture into the noodles, then mix in the egg.
  • Press the noodle mixture into the bottom and sides of the pie dish, this forms the crust of the pie.
  • Heat the oil in a large non stick pan on medium heat, when hot, add the garlic and curry powder and cook 1 minute.
  • Stir in the remaining soup option, and the Meat and Vegetable Options. Remove from heat.
  • Pour mixture into the noodle crust and spread out evenly.
  • Cover with foil and bake 30 minutes or until hot.
  • Sprinkle with Garnish Option and let pie rest 10 minutes.
  • Serve and enjoy.

Notes

Low cost per serving except for the beef, but that depends on what you buy and where.
Shortcuts: Sour Cream, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,BEEF,CHICKEN & TURKEY,FISH - ALL,Fish - Tuna,PORK
Quick Stovetop Supper
July 2, 2021 Lee
Leave a comment

Quick Stovetop Supper

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 99.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon butter
  • ½ cup mushrooms, sliced
  • ¼ cup onion, diced
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup milk
  • ½ teaspoon dry mustard
  • Meat Option
  • ½ cup Vegetable Option
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Meat - Use 1 Item

  • 113 grams dried beef, rinsed, cut into strips, (4 oz)
  • 1 cup cooked ham, cut into strips
  • 1 cup cooked turkey, or chicken, cut into strips
  • 1 can tuna, drained, flaked, (about 7 oz / 185 g)

Vegetable - Use 1 Item

  • peas, cooked, drained
  • cut green beans, cooked, drained
  • carrots, diced, cooked, drained
  • spinach, packed, chopped

Side Dish - Use 1 Item

  • toast points
  • baked potatoes, split
  • hot cooked noodles
  • patty shells, baked

Instructions
 

  • Melt the butter in a 2 quart saucepan on medium heat, when hot, cook mushrooms and onion until soft, stir occasionally.
  • Stir in the Soup Option, milk, and mustard until smooth.
  • Stir in the Meat and Vegetable Options, heat through, stir occasionally.
  • Serve over Side Dish Option, enjoy.

Notes

Low cost per serving except for the dried beef, which I have not seen in Thailand, but it may be available in larger cities.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,BEEF,CHICKEN & TURKEY,FISH - ALL,Fish - Tuna,PORK
Chimichangas
July 2, 2021 Lee
Leave a comment

Chimichangas

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 96.
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.
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Course Main Dish
Servings 8 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 can green chilies, chopped, drained, (113 g)
  • 1 tablespoon vinegar
  • 1 teaspoon Seasoning Option
  • ½ teaspoon ground cumin
  • 8 flour tortillas, (8 inch)
  • 1 cup Cheese Option, shredded
  • vegetable oil, as needed for frying
  • lettuce, shredded
  • Topping Option

OPTIONS

Soup - Use 1 Item

  • condensed tomato bisque
  • condensed tomato rice soup
  • condensed tomato soup, Shortcut
  • chili beef soup, no longer produced by Campbell's

Seasoning - Use 1 Item

  • dried oregano, crushed
  • chili powder
  • dried marjoram, crushed
  • dried basil, crushed

Cheese - Use 1 Item

  • Monterey Jack cheese
  • American cheese
  • Provolone cheese
  • Colby Longhorn cheese

Topping - Use 1 Item

  • taco sauce
  • spring onion, sliced
  • red radishes, chopped or sliced
  • sour cream, Shortcut

Instructions
 

  • In a large non stick pan on medium heat, cook the ground beef, onion, and garlic, breaking the beef up with your spatula. Cook until browned. Pour off any excess fat.
  • Stir in the Soup and Seasoning Options, green chilies, cumin, and vinegar. Reduce heat to low and simmer 10-15 minutes or until most of the liquid evaporates. Remove from heat and let cool slightly.
  • Lay out a tortilla, spoon about ¼ cup of the meat mixture down the center, top with about 2 tablespoons of Cheese Option. Fold the sides and roll the tortilla around the filling and secure with a toothpick. Repeat with remaining tortillas.
  • Heat about 1 inch of oil in a large pan to 180° C (350° F). When hot, fry 2-3 chimichangas at a time until golden brown, turning once. Remove and drain on paper towels.
  • Garnish with lettuce and Topping Option, serve and enjoy.

Notes

Fair cost per serving but I need to price tortillas to verify this.
Shortcuts: Condensed Tomato Soup, Sour Cream.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Souper Enchiladas
July 1, 2021 Lee
Leave a comment

Souper Enchiladas

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 95.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • ½ cup vegetable oil
  • 8 corn tortillas, (6 inch)
  • 1 cup onion, diced
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 cups Meat Option, cooked, shredded
  • ½ cup water
  • 1 teaspoon ground cumin
  • Seasoning Option
  • 1 jar taco sauce, (8 oz / 226 g)
  • 1 cup Cheese Option, shredded

OPTIONS

Soup - Only 1 Item to Use

  • black bean soup, no longer produced by Campbell's
  • condensed bean with bacon soup
  • chili beef soup, no longer produced by Campbell's

Meat - Use 1 Item

  • chicken
  • pork
  • beef

Seasoning - Use 1 Item

  • 1 can green chilies, chopped, drained, (4 oz / 113 g)
  • 2 fresh Jalapeno peppers, seeded and chopped
  • ¼ teaspoon hot pepper sauce

Cheese - Use 1 Item

  • Cheddar cheese
  • Colby Longhorn cheese
  • Monterey Jack cheese

Instructions
 

  • In a 8 inch pan, heat the oil on medium heat. When hot, fry the tortillas 1 at a time for 2-3 seconds on each side, drain on paper towels.
  • Using a large non stick pan, spoon 2 tablespoons of the hot oil from the smaller pan, and place on medium heat. Add the onion and garlic, cook until the onion is softened.
  • Stir in the Soup, Meat, and Seasoning Options, as well as the water and cumin. Stir often and heat through.
  • While the meat mixture is heating, preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
  • Lay out a tortilla, spoon about ½ cup of the meat mixture down the center of the tortilla, roll up and place in the baking pan. Repeat with remaining tortillas.
  • Pour taco sauce evenly over enchiladas.
  • Sprinkle with the Cheese Option. Cover with foil and bake for 25 minutes.
  • Uncover and bake for 5 more minutes.
  • Serve with sides of your choice. Enjoy.

Notes

High cost per serving until I determine cost of the corn tortillas. 
* High Cost $1.51+ per Serving,BEEF,CHICKEN & TURKEY,PORK