Archive for the ‘CASSEROLES’ Category
Tenderloin Noodle Treat
July 9, 2021 Lee
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Tenderloin Noodle Treat

Adapted from a recipe in the Casserole Cook Book, page 15.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 3 cup dry egg noodles, (about 6 oz / 170 g)
  • 6 slices pork tenderloin, ½ inch thick
  • 1 tablespoon vegetable oil
  • salt and pepper, as desired
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • dash black pepper
  • 1 cup milk
  • ¾ cup Bleu cheese, crumbled, (3 oz / 85 g)
  • 3 tablespoons green bell pepper, diced
  • 3 tablespoons pimento, diced

Instructions
 

  • Heat a pot of salted water to a boil, cook noodles until almost tender, drain, rinse, drain, set aside.
  • While the noodles are cooking, heat the oil in a large non stick pan, when hot, add the pork loin slices, work in batches if needed, and brown on each side. While browning, season with salt and pepper as desired.
  • Make the sauce by melting the butter in a saucepan, whisk in the flour, salt, and pepper.
  • Stir in the milk, stirring until thickened, then add the Bleu cheese and stir until it is melted into the sauce.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • To the noodles, add the bell pepper, pimento, and sauce, mix together.
  • Pour noodles into the baking pan and spread out evenly.
  • Arrange browned pork loin slices on top.
  • Bake for 30 minutes or until pork is cooked through.
  • Serve with sides of your choice, enjoy.

Notes

Fair cost per serving based on the cost of the Bleu cheese.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Vegetable Beef Bake
July 8, 2021 Lee
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Vegetable Beef Bake

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.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 750 grams beef, cut into 1 inch cubes, (1½ lb)
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 teaspoons paprika
  • 1½ teaspoons chili powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can diced tomatoes, (15 oz / 425 g / 2 cups)
  • 1 cup carrot, cut into 2 inch strips
  • 1 cup water
  • 4 medium onions, quartered
  • 1 cup celery, sliced
  • 1½ cups dry Penne pasta

Instructions
 

  • Heat the oil in a large non stick pan, when hot, brown the beef.
  • In a small bowl, mix together the flour, paprika, chili powder, salt, and pepper. Sprinkle over the meat and stir it in.
  • Stir in tomatoes and carrot, cover and simmer for 30 minutes on low heat.
  • Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
  • Stir in the water, onions, celery, and pasta. Bring to a boil.
  • Carefully pour into the casserole.
  • Cover and bake for 1 hour or until the vegetables are tender and the beef is tender.
  • Serve with sides of your choice, enjoy.

Notes

Fair cost per serving, depending on where you source the beef.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Chopstick Veal & Rice
July 8, 2021 Lee
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Chopstick Veal & Rice

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 30 minutes
Cook Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 750 grams veal, (1½ lb)
  • 2 tablespoons shortening
  • 1½ cups onion, diced
  • 1½ cups celery, sliced
  • 1 cup green bell pepper, diced
  • ¼ cup pimento, diced
  • ½ cup dry white rice
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 cup milk
  • 2 tablespoons light soy sauce
  • 2 cups chow mein noodles

Instructions
 

  • Cut veal into strips 2 inches long and ½ inch wide.
  • Preheat your oven to 160° C (325° F), get out a 2 quart casserole.
  • Heat the shortening in a large non stick pan, when hot, brown the veal quickly.
  • Add remaining ingredients except the chow mein noodles, stir together.
  • Pour mixture into the casserole.
  • Cover and bake for 1 hour and 15 minutes.
  • Uncover, sprinkle with the chow mein noodles, bake another 5 minutes.
  • Serve with sides of your choice, enjoy.

Notes

High cost per serving based on never having seen veal in any of the store I have been to. Large cities may carry that.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Use half veal and half pork in place of all veal. 2. To make this low cost per serving, use all pork in place of the veal.
* High Cost $1.51+ per Serving,CASSEROLES,VEAL
Sausage Pilaf
July 8, 2021 Lee
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Sausage Pilaf

Adapted from a recipe in the Casserole Cook Book, page 12.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 1 cup celery, diced
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • ¼ cup pimento, diced
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1¼ cups milk
  • ½ cup dry white rice
  • ½ teaspoon poultry seasoning, Shortcut
  • ¼ teaspoon salt
  • 1 cup soft bread crumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Brown the sausage in a large non stick pan, breaking up meat with a spatula as it cooks. Cook until lightly browned. Drain off excess fat.
  • Preheat your oven to 180° C (350° F), get out a 1½ quart casserole.
  • To the pan, mix in the celery, onion, and bell pepper. Cook until vegetables are tender.
  • Stir in the pimento, soup, milk, rice, and seasonings.
  • Pour mixture into the ungreased casserole.
  • Cover and bake for 50 minutes, stir occasionally while baking.
  • Mix together the bread crumbs and melted butter, sprinkle on casserole, bake uncovered for another 20 minutes.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcuts: Bulk Pork Sausage, Condensed Cream of Mushroom Soup, Poultry Seasoning.
* Best Value $1 or Less per Serving,CASSEROLES
Sausage Strata
July 7, 2021 Lee
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Sausage Strata

Adapted from a recipe in the Casserole Cook Book, page 12.
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 35 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 slices white bread
  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 1 teaspoon prepared yellow mustard
  • 1 cup Swiss cheese, shredded
  • 3 eggs, lightly beaten
  • 1¼ cups milk
  • ¾ cup light cream, or half and half cream
  • ½ teaspoon salt
  • dash black pepper
  • dash ground nutmeg
  • 1 teaspoon Worcestershire sauce

Instructions
 

  • Brown the sausage in a large non stick pan, cook until lightly browned and cooked through. Drain off fat. Stir in the mustard.
  • Preheat your oven to 180° C (350° F), grease a 7x11 inch baking pan with butter.
  • Cut crust off of bread, place slices in a layer in the bottom of the baking pan.
  • Spoon the sausage evenly over the bread. Sprinkle sausage with cheese.
  • In a mixing bowl, add the eggs, milk, cream, salt, pepper, nutmeg, and Worcestershire sauce. Whisk together.
  • Pour egg mixture over the cheese.
  • Bake for 30-35or until set.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcut: Bulk Pork Sausage.
* Best Value $1 or Less per Serving,CASSEROLES
Sausage Macaroni & Cheese
July 7, 2021 Lee
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Sausage Macaroni & Cheese

Adapted from a recipe in the Casserole Cook Book, page 11.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 1 cup onion, diced
  • ¾ cup dry macaroni
  • 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
  • ⅔ cup milk
  • 3 eggs, lightly beaten
  • 2 cups sharp Cheddar cheese, shredded
  • ½ cup corn flakes, crushed
  • 1 tablespoon butter, melted

Instructions
 

  • Cook the sausage and onion in a large non stick pan, break up sausage with the spatula. Cook until lightly browned, drain excess fat.
  • Add the cooked sausage to an ungreased 8x8 inch baking pan.
  • Cook macaroni in a pot of salted boiling water until just tender, drain.
  • Place cooked macaroni on top of sausage.
  • In a saucepan on low heat, mix together soup and milk, heat until hot.
  • When soup mixture is hot, scoop out a small amount and add to the lightly beaten eggs in a small mixing bowl, and mix together. Then pour the egg mixture back into the soup mixture.
  • Stir cheese into the soup mixture, stirring until the cheese is melted.
  • Pour mixture all over the macaroni.
  • Preheat your oven to 180° C (350° F).
  • In a small bowl, mix together the crushed corn flakes and butter.
  • Sprinkle crumb mixture along the edge of the pan.
  • Bake for 40-45 minutes.
  • Serve with sides of your choice. Enjoy.

Notes

Low cost per serving, use the shortcuts for greater savings.
Shortcuts: Bulk Pork Sausage, Condensed Cream of Celery Soup.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,Pasta - Mac & Cheese
Sausage Polenta
July 7, 2021 Lee
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Sausage Polenta

Adapted from a recipe in the Casserole Cook Book, page 11.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 5 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons vegetable oil
  • 1 can whole tomatoes, (14½ oz / 411 g / 2 cups)
  • 1 can tomato paste, (6 oz / 170 g)
  • 1 can mushrooms, sliced, with liquid, (4 oz / 113 g)
  • 1 teaspoon salt
  • dash black pepper
  • ½ teaspoon dried oregano
  • ½ cup Parmesan cheese, grated
  • 1 box corn muffin mix, (8½ oz / 240 g), Shortcut
  • 250 grams pork sausage links, brown and serve type, (8 oz)
  • ½ cup sharp Cheddar cheese, shredded

Instructions
 

  • Heat the oil in a large non stick pan, when hot, cook the onion and garlic until tender.
  • Add the tomatoes, tomato paste, mushrooms, salt, pepper, and oregano. mix together. Simmer uncovered for 5 minutes.
  • Preheat your oven to 200° C (400° F), grease a 7x11 baking pan with butter.
  • In a mixing bowl, add the corn muffin mix and Parmesan cheese and mix together.
  • Prepare the corn muffin mix according to package instructions to make the batter.
  • Spread the batter evenly in the bottom of the baking pan.
  • Slice 3 or 4 of the sausage links and scatter over the batter.
  • Pour hot tomato mixture over the batter.
  • Bake for 25 minutes.
  • Arrange the remaining sausage links on top, bake for another 15 minutes.
  • Sprinkle with remaining cheese.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving if using the shortcuts.
I will tailor this to use fresh tomatoes, fresh mushrooms, and homemade sausage, which would have to be cooked first.
Shortcuts: Corn Muffin Mix, Pork Sausage.
* Best Value $1 or Less per Serving,CASSEROLES
Gourmet Sausage & Noodles
July 6, 2021 Lee
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Gourmet Sausage & Noodles

Adapted from a recipe in the Casserole Cook Book, page 11.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 113 grams dry thin noodles, (4 oz)
  • 2 tablespoons pimento, chopped
  • 2 tablespoons green bell pepper, diced
  • ¼ cup milk
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • ½ cup Bleu cheese, crumbled
  • ½ cup soft breadcrumbs
  • 1 tablespoon butter, melted

Instructions
 

  • In a large pan on medium heat, brown the sausage, breaking it up with your spatula as it cooks. Drain.
  • Cook noodles in a pot of water (unsalted) until just tender. Drain.
  • To the pot of drained noodles, add the sausage, pimento, and green bell pepper, stir to mix together.
  • Preheat your oven to 180° C (350° F), grease a 1½ quart casserole with butter.
  • In a saucepan, add the soup and milk, stir to combine, heat and stir constantly.
  • Add the Bleu cheese, stirring constantly until the cheese has melted and mixed in.
  • Pour the soup mixture into the noodle mixture, stir to mix.
  • Pour the mixture into the prepared casserole and spread out evenly.
  • Mix together the breadcrumbs and melted butter, sprinkle on top of the casserole.
  • Bake for 35 minutes.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving if making the pork sausage yourself (it is quite easy) as well as making the condensed soup. Both are money savers for you.
Shortcuts: Bulk Pork Sausage, Condensed Cream of Chicken Soup.
Variant: 1. Replace the Bleu cheese with 1 cup of Cheddar cheese.
* Best Value $1 or Less per Serving,CASSEROLES
Burger Chili & Chips
July 6, 2021 Lee
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Burger Chili & Chips

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. This recipe sounds very good, on my to make and taste list. Link to the Shortcuts is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

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.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES
Burger Noodle Bake
July 6, 2021 Lee
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Burger Noodle Bake

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. 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 20 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 250 grams ground pork, (½ lb)
  • ⅔ cup onion, finely diced
  • 2 cans condensed tomato soup, (10½ oz / 298 g each), Shortcut
  • 85 grams cream cheese, diced, (3 oz)
  • 2 tablespoons sugar
  • 2 tablespoons Worcestershire sauce
  • 1½ teaspoons salt
  • 250 grams dry wide egg noodles, (8 oz)
  • ½ cup corn flakes, crushed
  • 1 tablespoon butter, melted

Instructions
 

  • Using a large non stick pan, brown the beef and pork together, breaking up the meat as it cooks. Cook until there is no pink visible. Pour off the fat.
  • Add onion and cook until tender.
  • Add the soup, cream cheese, sugar, and seasonings. Mix together and simmer 15 minutes, stirring occasionally.
  • Cook the egg noodles in a pot of boiling salted water until just tender. Drain.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • Add noodles to the pan and mix together.
  • Pour mixture into the baking pan and spread out evenly.
  • Mix together the corn flak crumbs and melted butter, sprinkle on top of casserole.
  • Bake for 20 minutes or until hot.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving based on the number of servings.
Shortcut: Condensed Tomato Soup.
* Best Value $1 or Less per Serving,CASSEROLES