Archive for the ‘CASSEROLES’ Category
Salmon Casserole
This is a delicious casserole that is put together quickly, I was pleasantly surprised with this dish, this will be a regular. Links to the Shortcuts are listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 2 cups dry elbow macaroni
- 2 cans pink salmon, (15 oz / 425 g each)
- 1 can sliced carrots, drained, (15 oz / 425 g)
- 1 can condensed cream of celery soup, Shortcut
- 1 can condensed cream of chicken soup, Shortcut
- 1 cup Cheddar cheese, shredded
- 1 cup milk
- ¼ teaspoon black pepper
- ½ cup dry bread crumbs, Shortcut
- 2 tablespoons butter, melted
Instructions
- Heat a pot of salted water to boiling, add the macaroni and cook until just tender, then drain and rinse under cold water to stop the cooking process, drain again. Add the macaroni back to the pot.
- Preheat your oven to 190° C (375° F), grease a 9x13 baking dish with butter.
- Open and drain the salmon, remove any skin and bones if desired, flake apart with a fork. Prep the other cans. I leave the skin on and bones in, nutrition.
- To the pot with the drained macaroni, add the salmon, soups, carrots, cheese, milk, and pepper. Mix together.
- Pour the mixture into the baking dish and spread out evenly.
- Combine the breadcrumbs and melted butter in a small bowl, sprinkle over the casserole.
- Bake for 45-50 minutes or until heated through and the topping is browning.
- Serve and enjoy.
Notes
Figure about $6 for two cans of the salmon in the US, this would come out to just over $1 per serving. For Thailand, I have seen canned salmon for much much more, and I will get the price when I make this from frozen then steamed salmon.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup, Bread Crumbs.
Variants: 1. Use a can of peas, drained, in place of the carrots.
Swiss, Ham & Noodle Casserole
Sounds like an great tasting casserole that could be tailored in many ways. On my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams egg noodles, (1 lb)
- 1/2 cup onion, diced
- 1/4 cup butter, (4 tablespoons or 1/2 stick)
- 2 eggs
- 2 cups cooked ham, cubed
- 1 container sour cream, room temp, (8 oz), Shortcut
- 1 cup Swiss cheese, shredded
- 2 teaspoons Dijon mustard
- french fried onions, optional, as desired
Instructions
- Heat a pot of salted water to boiling, then add the egg noodles and cook until just tender. Drain well.
- Preheat your oven to 180 C (350 F), grease with butter a 7x11 baking dish.
- While the oven is heating, heat the butter in a small saucepan, when hot, add the diced onion and cook until soft and translucent. Remove from heat.
- To a large mixing bowl, add the eggs and beat those, then add the remaining ingredients (including the cooked onions and butter) but not the french fried onions. Mix together well.
- Pour into the prepared baking dish and spread out evenly. Cover with foil and bake for 35 minutes.
- At 35 minutes, remove from oven, remove foil and sprinkle with french fried onions as desired, if using them and bake for another 5 minutes. If not using the french fried onions, just serve.
- Enjoy.
Notes
Low cost per serving.
Shortcut: Sour Cream.
Adapted from a recipe booklet made by a pasta maker in the 1980's.
Ham & Rice Casserole
Sounds a like a great use for leftover ham or even store bought ham scraps. On my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 cans condensed Cheddar cheese soup, Shortcut
- 2 2/3 cups water
- 1 teaspoon Italian seasoning, Shortcut
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups dry Jasmine rice, rinsed
- 4 cups broccoli florets, fresh or frozen
- 4 cups ham, leftovers, chopped
- 1-2 cups Colby Jack cheese, shredded
Instructions
- Preheat your oven to 180 C (350 F), get out a 9x13 baking dish.
- In a large mixing bowl, add the soup, water, Italian seasoning, salt, pepper, and garlic powder. When mixed, add the rice, broccoli, and ham.
- Pour the mixture into the prepared baking dish and cover tightly with foil. The foil is going to steam this dish and cooks the rice.
- Bake for 60 minutes, remove from the oven and remove the foil, it will look watery, that is ok. Taste test some rice, if still crunchy, cover with the foil and bake another 20-30 minutes or until the rice is cooked and tender.
- Stir the casserole, sprinkle with the shredded cheese, and return to the oven and bake for 5-7 minutes or until the cheese is melted and bubbly.
- Serve and enjoy.
Notes
Low cost per serving if using leftover ham, and low to fair cost per serving if using purchased ham scraps.
Shortcuts: Condensed Cheddar Cheese Soup, Italian Seasoning.
Variants: 1. Replace the ham with cooked chicken or turkey. 2. Instead of broccoli, use cauliflower and or sliced carrots. 3. Add sliced mushrooms.
Adapted from an internet recipe.
Chicken Noodle Casserole II
This recipe comes from a friend and this is perfect, easy and delicious. This can be easily tailored depending on the chicken you want to use as well as the vegetables. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 6 cups uncooked egg noodles
- 2-3 large chicken breasts, cut into bite size pieces
- 2 tablespoons olive oil
- 1½ teaspoons garlic salt
- 1½ teaspoons dried parsley
- 1 bag frozen mixed vegetables, (12 oz / 340 g)
- 2 cans condensed cream of chicken soup, Shortcut
- 1 can condensed cream of mushroom soup, Shortcut
- ½ cup milk
- salt and pepper, as desired, to taste
Instructions
- Heat a pot of water to boiling then add the egg noodles and cook until just tender. Drain.
- Preheat your oven to 180° C (350° F) and grease a 9x13 baking dish with butter.
- Same pot after the noodles are poured out, heat the olive oil on medium high heat, add the chicken and season with garlic salt and parsley. Cook chicken until just cooked through, do not over cook the chicken or it will be dry.
- Add the soups and milk, when it is heated through add the frozen vegetables and mix in. Taste and season with salt and pepper as desired.
- Add the drained noodles to the pot and mix together. Pour into the prepared baking dish and spread out evenly.
- Cover with foil and bake for 30 minutes. Remove foil before serving.
- Serve with sides of your choice, and enjoy.
Notes
Easily under $1 dollar per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
Variants: 1. Use two 1½ lb cans of chicken, drained. 2. In place of mixed vegetables, use peas, peas and carrots, or peas carrots and corn. 3. Use fat free soups. 4. Use skim milk.
Best-Ever Beans & Sausage
This is an easy and tasty dish to put together, and geared towards using canned beans but I have listed the shortcuts to prepare from dry if you desire to. This recipe makes a lot! To use beans you cooked, use 1½ cups cooked for each can. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 kilo bulk spicy pork sausage, or bulk breakfast sausage, (2 lbs), Shortcut
- 1 green bell pepper, diced
- 1 onion, diced
- 1 can pork and beans, (28 oz / 794 g)
- 1 can red Kidney beans, rinsed and drained, (15 oz / 425 g), Shortcut
- 1 can Great Northern Beans, rinsed and drained, (15 oz / 425 g), Shortcut
- 1 can black-eyed peas, rinsed and drained, (15 oz / 425 g), Shortcut
- 1 can Pinto beans, rinsed and drained, (15 oz / 425 g), Shortcut
- 1 can chickpeas, rinsed and drained, (15 oz / 425 g), Shortcut
- 1 ½ cups tomato ketchup
- ¾ cup brown sugar, packed
- 2 teaspoons dry mustard
Instructions
- Preheat your oven to 180° C (350° F) and grease a 9x13 baking dish with butter.
- Heat a large pot on medium heat, add the sausage, onion, and green bell pepper. Crumble the sausage with your spatula and cook the sausage through. Drain the fat. (I used breakfast sausage.)
- Add the ketchup, brown sugar, and mustard to the pot and mix together.
- Add all the beans and mix together.
- Pour mixture into the prepared baking dish and spread out evenly. Bake uncovered for 30 minutes.
- Remove from oven, allow to cool for several minutes.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Spicy Pork Sausage, Kidney Beans (Pressure Cooker), Great Northern Beans (Pressure Cooker), Black-eyed Peas (Pressure Cooker), Pinto Beans (Pressure Cooker), Chickpeas (Pressure Cooker).
Variants: 1. The use of breakfast sausage is highly recommended! 2. Top each serving with a fried egg or two. 3. Use a can of black beans instead of black-eyed peas, drained. 4. Reduce ketchup to 1 cup and add 1/2 cup BBQ sauce. 5. Use baked beans instead of pork and beans.
Kielbasa Pasta Casserole
I like kielbasa and a good casserole, and this is a delicious win win. This is basically a nicely seasoned spaghetti without the long pasta and made with flavorful kielbasa instead of a meat sauce. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams dry ziti pasta, or penne, (1 lb)
- 1 kilo Kielbasa sausage, cut into 1/4 inch slices, (about 2 lbs)
- 1 bell pepper, your choice of color, diced
- 1 1/2 - 2 jars spaghetti sauce, (about 40-54 oz), jars or cans, Shortcut
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning, Shortcut
- 1/2 teaspoon black pepper
- 1/2 cup Italian bread crumbs, divided, Shortcut
- 250 grams Monterey Jack cheese, shredded, (8 oz)
Instructions
- Bring a large pot of salted water to a boil then cook the pasta until tender, drain.
- After starting the water, preheat your oven to 180 C (350 F) and get out a 9x13 baking dish.
- Also after the water is starting to heat, heat a non stick pan on medium heat and when hot, add the sliced kielbasa and bell pepper. Brown the sausage, stirring them often. When the sausage is starting to brown, the pepper should be softened.
- After draining the pasta, return it to the same pot, then drain any liquid from the sausage and add to the pasta, and add the spaghetti sauce, oregano, parsley, Italian seasoning, pepper, and 1/4 cup of the breadcrumbs to the pasta. Start with less spaghetti sauce than what is stated and add more as desired to your liking. I used 54 oz of sauce which was perfect.
- Mix together then pour into the baking dish and spread out evenly.
- Sprinkle evenly with the remaining 1/4 cup of bread crumbs, then the cheese.
- Bake for 30 minutes until the cheese is starting to turn golden brown.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Italian Breadcrumbs, Italian Seasoning, Spaghetti Sauce.
Variant: 1. Add sliced sauteed mushrooms. 2. If using homemade spaghetti sauce, use 4 1/2 to 6 1/2 cups.
Inspired by Thelma S. of Just A Pinch Recipe Club and her recipe is here. United States.
Croissant Breakfast Casserole
This recipe came highly recommended and I will say hands down, this is an excellent casserole! This can be tailored many ways to your liking.
Ingredients
- 6 large croissants, cut in half like a hamburger bun
- 500 grams bacon, cooked crispy, broken into 1 inch pieces, (1 lb)
- 6 slices Provolone cheese
- 1 1/2 cups Cheddar cheese, shredded
- 8 eggs, lightly beaten
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 190 C (375 F) and lightly grease the bottom of a 9x13 baking dish with butter.
- Place the bottom halves of the croissants in the baking dish, top each with a slice of Provolone then top with Cheddar. (I bought the croissants I used from Tesco, excellent croissants but only 5 in a bag.) Place in the oven and bake for 5 minutes or until the cheese starts to melt.
- Add the bacon pieces to each croissant, then pour in the eggs over the bacon. Place in the oven and back for 15-20 minutes or until the eggs are set.
- Place the tops of the croissants on the casserole and brush each with the melted butter. Place back in the oven for another 5 minutes or until the tops are lightly toasted.
- Use a spatula and cut the casserole between the croissants, into 6 sections, serve and enjoy.
Notes
Low cost per serving.
Variants: 1. For the sliced cheese, in place of Provolone, use Gouda or Swiss. 2. Use diced ham or cooked and crumbled sausage in place of or with the bacon. 3. Add some diced bell pepper.
Recipe adapted from Just A Pinch Recipe Club, Darci Juris, and the original recipe is here.
United States.
United States.
Creamy Ham & Egg Casserole
Not only does this sound good and tasty, it can use leftovers as well, so this may be a nice recipe to keep handy when you have leftover potatoes and hard cooked eggs. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 medium potatoes, cooked, peeled, and sliced
- 4 hard boiled eggs, chicken or duck, chopped, (Shortcut)
- 1 cup cooked ham, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1 1/2 cups sour cream, (Shortcut)
- 1/4 cup dry bread crumbs, (Shortcut)
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 180 C (350 F). Grease with additional butter, a 7x11 baking dish.
- In a large mixing bowl, add the potatoes, hard boiled eggs, and ham, toss to combine, then sprinkle in the salt and pepper and toss to mix in.
- In a small bowl, mix together the sour cream and the egg. Gently toss this with the potato mixture.
- Pour the potato mixture into the prepared baking dish.
- In a bowl, toss the breadcrumbs with the melted butter, sprinkle over the casserole.
- Bake for 20 minutes or until bubbly hot and the top is starting to brown.
- Serve and enjoy for breakfast or as a breakfast for dinner (my preference).
Notes
Low cost per serving.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Sour Cream, Bread Crumbs.
Adapted from an internet recipe.
Chicken Ritz Casserole
This is an old time classic comfort food that stretched the dollars by using the crackers as a filler, and it is delicious and filling! Now for folks in Thailand and probably all of Southeast Asia, Ritz crackers are here but imported and come with a higher cost, so use made in Thailand products such as Magic or Rosi, which are just butter crackers and taste exactly like Ritz, and cost less. The prep time will vary depending on if you are cooking the chicken for this now or using leftover cooked chicken. This casserole is wide open to modifications. There is several shortcuts for cost savings as well. Links to the Shortcuts are listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 4 cups cooked chicken breasts, shredded, Shortcut
- 1 can condensed cream of chicken soup, or creamy chicken mushroom soup, Shortcut
- 1 cup sour cream, Shortcut
- 2 sleeves Ritz crackers, about 70, crushed
- ½ cup butter, melted, (½ standard block / 1 stick)
Instructions
- Preheat your oven to 180° C (350° F), lightly grease a 9x13 baking dish with butter or oil spray. Melt the ½ cup butter in a small sauce pan or microwave, then set that aside.
- For the chicken, you can use boiled, roasted, leftover chicken, or even rotisserie. Cook the chicken or use you preferred type. If using bone in, remove all the meat from the bones, discarding the bones and any skin and gristle. Shred and set aside. I used 3 chicken breasts that I pressure cooked, but feel free to use thighs, legs, or breasts or any combination.
- In a large mixing bowl, whisk together the soup and sour cream.
- Mix in the cooked and shredded chicken, and any vegetables if you are using. I added frozen peas.
- Pour the chicken mixture into the baking dish and spread out evenly.
- Sprinkle the cracker crumbs over the casserole, then drizzle the crumbs with the melted butter.
- Bake for 25-30 minutes or until the crumbs are starting to turn golden brown and the casserole is hot and bubbly.
- Serve with a vegetable for a nice complete meal. Enjoy.
Notes
Low cost per serving using 3 chicken breasts.
Shortcuts: Chicken (Pressure Cooker) (this is a 2 for 1 recipe, you get cooked chicken for the recipe, and broth for use in another recipe, Condensed Cream of Chicken Soup, Sour Cream.
Variants: 1. Use a combination of breast and thigh meat. 2. Add some cooked egg noodles, say 250 grams (8 oz) but you will need to double the soup and sour cream. 3. Add 1 cup of peas or mixed vegetables to the meat mixture. 4. Add 1 cup sautéed mushrooms to the meat mixture.
Updated on 4 December 2023.
White Fish & Vegetable Casserole
This comes from a good friend and sounds delicious. The fish can be Tilapia, Pangasius, Barramundi, Cod, etc. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
For the Fish
- 2 kilos white fish fillets, your choice, boneless, skinless
- olive oil, as needed
- 1 tablespoon ketchup
- 1 tablespoon mayo
For the Marinade
- 2 eggs
- 1 cup buttermilk, (Shortcut)
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
For the Vegetables
- 2 medium bell peppers, red, yellow, or orange
- 2 medium carrots
- 1 medium onion
Instructions
- Rinse the fillets and shake off excess water, place in a large zip lock bag. In a mixing bowl, mix together the Marinade ingredients and pour into the zip lock bag. Squeeze out all the air as possible, squish the fish around to coat them and place in the fridge for 90 minutes to marinate.
- Prep the vegetables. Slice the onion in half from top to bottom, then thinly slice each half. Slice the bell peppers into thin strips. And finally, shred the carrot.
- Heat a splash of olive oil in a large non stick pan on medium heat. When hot, add the onion and cook until they are soft, about 2-3 minutes, then add the carrot and bell peppers, stir together and cook until the carrots and peppers are softened yet the peppers still crunchy, about 4 minutes or so. Remove the vegetables to a plate and set aside, and set the pan aside as well.
- Preheat your oven to 190 C (375 F) and get out a large baking dish, like a 7x11 or 9x13 dish.
- After the fillets are done marinating, remove the fillets to a strainer to drain and discard the marinade. Now take that same pan you used, heat another splash of olive oil on medium high heat.. When the oil is hot, fry the fillets, work in batches if needed. Just fry to lightly brown both sides, about 2 minutes per side. You are not trying to cook them through, just lightly browned.
- Now take half of the vegetable and spread in an even layer on the bottom of the baking dish.
- Place the fillets on the vegetables, slightly overlap them if needed to get all the fillets in the dish.
- Mix together the ketchup and mayo in a small bowl, and brush this evenly onto the fillets.
- Spread the remaining vegetables evenly over the fillets. Sprinkle with salt and pepper, to taste.
- Cover the dish with foil, now we are going to steam the fish for the final cooking. Bake for 15 minutes.
- Serve with mashed potatoes and butter or buttered egg noddles for a perfect meal.
Notes
Low cost per serving.
Shortcut: Buttermilk.
Variants: 1. Use Sriracha in place of the ketchup. 2. Add sliced mushrooms to vegetables.
This recipe for Tilapia and Vegetable Casserole is from Natasha's Kitchen.