Archive for the ‘CASSEROLES’ Category
Cheeseburger Casserole
May 4, 2018 Lee
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Cheeseburger Casserole

This sounds good, uses ground chicken as the meat instead of beef. And in keeping with the spirit of fresh, I am going to write this to use more fresh and less canned items. On my to cook list for sure.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 250 grams dry elbow macaroni, or penne pasta, (8 oz)
  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, smashed and minced
  • 500 grams ground chicken
  • 1 teaspoon steak seasoning
  • 2 1/2 cups fresh tomatoes, diced, peeled is up to you
  • 2 tablespoons tomato paste
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon dill pickle relish
  • 250 grams Cheddar cheese, shredded, (1/2 lb)
  • salt and black pepper, as desired
  • cherry tomatoes, diced, for garnish

Instructions
 

  • Preheat your oven to 180 C (350 F). If not using a 12 inch heatproof pan, lightly grease a 9x13 baking dish. (I will verify the dish size when I make this.)
  • In a large pot of salted boiling water, cook the pasta until just tender, drain and set aside.
  • While waiting on the pasta to cook, heat a large non stick pan on medium heat, add the oil. When hot, add the onion and cook until softened, then add the garlic and cook until fragrant, about 1 minute.
  • Add the chicken and steak seasoning, stir and cook until the chicken until browned, it cooks further in the oven. Drain any liquids from the pan.
  • To the pan add the tomatoes, tomato paste, mustard, and dill relish. Simmer for a few minutes then turn off the heat. Stir in the pasta and stir to coat well.
  • If using a oven proof pan, smooth out the mixture and add the shredded cheese evenly on the the top, place in the oven and bake for 20-25 minutes or until the mixture bubbles and the cheese melted in.
  • If using a baking dish, transfer the pasta mixture to a 9x13 baking dish, spread out evenly and add the shredded cheese evenly on the top and bake for 20-25 minutes or until the mixture bubbles and the cheese melted in.
  • Sprinkle with diced tomatoes and salt and pepper as desired and serve.

Notes

Low cost.
Variant: 1. Use ground turkey in place of ground chicken.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CASSEROLES
Spinach, Cheese & Rice Casserole
May 2, 2018 Lee
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Spinach, Cheese & Rice Casserole

Sounds great, on my to cook list for sure.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish, Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 280 grams frozen spinach, thawed, chopped, squeezed dry, (10 oz)
  • 2 cups cooked rice
  • 1/3 cup butter, melted
  • 2 cups Cheddar cheese, shredded
  • 1 cup Parmesan cheese, grated, divided
  • 2-3 spring onions, sliced, white and green parts
  • 1 clove garlic, smashed and minced
  • 3 eggs, beaten
  • 3/4 cup milk
  • salt and pepper, to taste
  • 1-2 cups Mozzarella Cheese, shredded, optional

Instructions
 

  • Preheat your oven to 180 C (350 F) and grease with butter a 7x11 baking dish.
  • In a large mixing bowl, mix together the rice, butter, spinach, Cheddar cheese, 3/4 cup of Parmesan cheese, spring onion, garlic, milk, and eggs, season with salt and pepper as desired.
  • Pour into the baking dish and sprinkle with the remaining Parmesan cheese.
  • Bake for 25 minutes, uncovered, then optionally top with Mozzarella cheese and bake for 5 more minutes.
  • Let casserole rest for 5 minutes (there is a lot of hot cheese in there), then serve as a light main dish or as a side dish with say, chicken or fish. Enjoy.

Notes

Figure 180 Baht for the Cheddar, 90 Baht for the Parmesan, and 90 Baht for the Mozzarella. For 6 servings, this is about $1.88 per serving.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,CASSEROLES,SIDES
Chicken & Rice Casserole
April 30, 2018 Lee
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Chicken & Rice Casserole

Adapted from an internet recipe.
This sounds really good. I understand the word casserole puts off many people, but casseroles are great for quick preparation, and can many times be complete meals. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • butter, as needed
  • 2 cups dry white rice
  • 1 onion, diced
  • 2 cups chicken broth, fresh or from powder, Shortcut
  • 2 cans condensed cream of mushroom soup, Shortcut
  • salt and black pepper, to taste
  • 4 chicken thighs, large, bone in, skin on, Shortcut
  • 2 tablespoons butter, melted
  • 2 teaspoons dried thyme
  • 1 clove garlic, smashed and finely minced
  • 1 tablespoon fresh parsley, chopped, for garnish

Instructions
 

  • Preheat your oven to 180 C (350 C) and grease with butter a 9x13 baking dish, if you have an olive oil mister, you can certainly use that instead.
  • Add the rice, onion, broth, and soup to the baking dish, stir to mix together, season with salt and pepper to your liking.
  • Place the chicken on/in the rice mixture skin side up, brush chicken with melted butter and sprinkle with thyme and garlic and season with salt and pepper to your liking.
  • Cover the baking dish with foil and bake 1 hour. Remove foil and bake for another 30 minutes to brown up the chicken and ensure the rice is fully cooked.
  • Sprinkle the top with chopped parsley and serve.

Notes

Low cost.
Shortcut: Condensed Cream of Mushroom Soup, Chicken Broth (Pressure Cooker).
Variant: 1. Add fresh mushrooms, sliced, to the soup and rice mixture before adding the chicken.
* Best Value $1 or Less per Serving,CASSEROLES
Chicken Noodle Soup Casserole
April 26, 2018 Lee
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Chicken Noodle Soup Casserole

This comes from a good friend and is perfect way to use leftover chicken noodle soup and vegetables. On my to cook list after I make a pot of homemade soup 🙂
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • chicken noodle soup, homemade, leftover
  • peas, leftover
  • 2 tablespoons all purpose flour
  • 2 tablespoons butter
  • 1 cup milk
  • 1-2 cups Parmesan cheese, shredded

Instructions
 

  • Preheat your oven to 180 C (350 F).
  • If the soup is really soupy, remove some of the broth. This recipe is assuming you have a good amount of homemade soup left over. Add the soup and the peas to a casserole dish or a 9x13 baking dish or even a 7x11 baking dish if you have less soup.
  • Make your roux by melting the butter in a sauce pan then whisking in the flour, cook, while whisking, until it starts to turn a golden brown, then slowly whisk in the milk. Whisk until the roux is smooth.
  • Pour the roux into the baking dish and mix with the soup and peas. Top with Parmesan cheese as you desire.
  • Bake for 30 minutes, serve and enjoy.

Notes

Low cost as the soup and peas are paid for.
Variants: 1. Use peas and carrots in place of just peas.
Provided by good friend, Michelle (Percey) Butman and her original recipe is here.
United States.
* Best Value $1 or Less per Serving,CASSEROLES,LEFTOVERS
S#!t in a Bowl
April 16, 2018 Lee
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S#!t in a Bowl

Catchy name! This recipe comes from a friend and sounds like a great and filling casserole. This has lots of possibilities and I will be experimenting with this one for sure. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 packet beef gravy
  • 2 cans corn, or 3 cups fresh or frozen
  • 3 cups mashed potatoes, homemade or instant
  • 3 cups mac and cheese, homemade or 1 box
  • 2 cups Cheddar cheese, shredded
  • salt and pepper, to taste

Instructions
 

  • Cook the ground beef in a non stick pan until cooked through season with salt and pepper to your liking, drain the fat.
  • While the beef is cooking, make the gravy in a small sauce pan. When the gravy is prepared and the beef is drained, add gravy to the beef and mix together, cover and set aside.
  • If using canned corn, open and drain then set aside. If using fresh corn, cook that then cut off the cob. If using frozen corn, thaw that.
  • Now make the mashed potatoes and the mac and cheese either according to the packages or certainly make from scratch.
  • Preheat your oven to 180 C (350 F), spray a casserole dish with olive oil or grease lightly with butter.
  • Add the mashed potatoes to the casserole dish and spread evenly, top with the mac and cheese, then the corn, then the beef and gravy, and top that with the shredded cheese.
  • Bake until the cheese is melted and starting to brown, I am guessing maybe 20 to 30 minutes.
  • Serve and enjoy.

Notes

I will price this when I make it, there is beef and cheeses to consider with this, I will say fair priced for now.
From good friend, Kerra Sharp, and her recipe is here.
United States.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Cheesy Bean Enchilada Casserole
February 22, 2018 Lee
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Cheesy Bean Enchilada Casserole

This is my own creation made on 21 Feb 2018, nothing special to look at but is tasty if one likes bean enchiladas. This recipes makes use of another recipe here on the site for the refried beans. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 batch refried beans, shortcut listed below
  • 4 large flour tortillas
  • 3 cups Cheddar cheese, shredded, or a 4 cheese blend
  • 1 packet enchilada sauce, OR make from a shortcut

Instructions
 

  • Prepare the refried beans from the shortcut below, I don't know how many cups or cans this makes, I make mine in batches of 500 grams (1 lb) dry beans. These take 8 hours, so you can either start the beans really early or make the casserole the next day, which is what I did.
  • Preheat your oven to 180 C (350 F). Prepare the enchilada sauce according to the package or shortcut instructions.
  • Lay a tortilla on your work surface, spread some refried beans in the middle, top with some shredded cheese.
  • Fold or roll up the tortilla and place seam side down in a 7x11 baking dish. Repeat with the remaining 3 tortillas.
  • Spoon some beans into each end of the dish.
  • Spoon the rest of the beans over the top of the enchiladas and spread out evenly. Pour on the enchilada sauce, then top with the remaining cheese.
  • Bake for 20-30 minutes to warm through and brown the cheese.
  • Let casserole rest for a few minutes, then dig in and enjoy (see, I said it was nothing special to look at).

Notes

I will price this next time I get the cheese I used. For now I will say fair cost.
Shortcuts: Easy Refried Beans, Enchilada Sauce Mix.
My own creation, Lee Thayer.
Thailand.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,CASSEROLES
Spaghetti Rockefeller
February 19, 2018 Lee
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Spaghetti Rockefeller

This is from a good friend and not only sounds good, but looks good! On my to cook list for sure! This recipe as stated is for a average casserole dish, feel free to double this then use a 9x13 baking dish. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 120 grams dry spaghetti, (4 oz)
  • 280 grams frozen spinach, (10 oz)
  • 1 egg, beaten
  • 1/2 cup sour cream, OR make from a shortcut
  • 1/4 cup milk
  • 2 cups Monterey Jack cheese, shredded
  • 2 tablespoons Parmesan cheese, grated
  • 1 tablespoon onion, finely minced
  • salt and pepper, to taste
  • bacon, cooked crisp, chopped, for serving

Instructions
 

  • First thing, get a pot of salted water on high heat, when boiling, add the spaghetti and cook until just near tender. Drain and rinse and place in a large mixing bowl, set aside.
  • Preheat your oven to 180 C (350 F) and grease an average size casserole dish or a 9x13 dish if you are doubling the recipe.
  • Same pot, add more water and set on high heat, add the frozen spinach. When the water boils, remove from heat, drain well, place in the same large mixing bowl and toss together.
  • Add the remaining ingredients to the mixing bowl and mix to combine. If the mixture is too thick, add a little milk at a time.
  • Pour into the prepared casserole or baking dish and bake for 25-30 minutes.
  • Serve and enjoy, top each serving with some chopped cooked bacon.

Notes

I cannot price this until I locate Monterey Jack cheese. For now I will say fair value.
Shortcut: Sour Cream.
Variant: 1. Add chopped ham, cooked sausage, cooked and chopped chicken.
Recipe and photo from a good friend, her recipe which is located here. Ramona Cain.
Unites States.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,PASTA
Chicken Spaghetti
February 15, 2018 Lee
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Chicken Spaghetti

This is from a good friend and it is absolutely delicious. This is an easy recipe and most of the ingredients you will have on hand.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 whole chicken, or go with 3-4 quarters
  • 500 grams dry spaghetti, (1 lb)
  • 2-3 cups cheese, Cheddar, 4 cheese blend, etc.
  • 2 cans whole peeled tomatoes, chopped, drained but retain juice
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 3-4 cloves garlic, smashed and minced
  • salt and pepper, to taste
  • onion powder, to taste

Instructions
 

  • In a large pot, add the chicken and cover with water, this can be a whole chicken, 3-4 breasts, or 3-4 quarters (separated), simmer until tender and cooked through, you are making a broth.
  • Remove from heat and set aside to let cool to room temperature (makes for juicer chicken). Remove the chicken to a cutting board. Strain the broth and return to the pot. Debone and chop the chicken.
  • Preheat your oven to 200 C (400 F) and get out a large baking dish, 9x13 should be perfect.
  • Add water as needed to the pot in order to boil your pasta. Bring the pot of broth to a boil, and cook your pasta until just tender, drain pasta and return pasta to the pot.
  • To the pasta, add the cheese, chopped tomatoes, chicken, soup, and season with salt, pepper, and onion powder to your liking, and mix together until the cheese is melted in. If the mixture is too thick, add some reserved tomato juice or water.
  • Pour mixture into your baking dish and bake for 15 minutes, done,
  • Serve, and of course, enjoy 🙂

Notes

I will price this when I get some chicken, overall I will say low cost.
Variants: 1. Skip the tomatoes and go with another can of cream of chicken soup. 2. Use cream of mushroom soup instead of cream of chicken soup. 3. No need to bake, just serve after cheese is melted in on the stove top. 4. A diced bell pepper or two would be perfect in this. 5. Buy a rotisserie chicken and use that and make the stock from cube or powder to cook the pasta in.
Recipe from a good friend, her recipe which is located here. Kristi Fancher Brown.
Unites States.
Some of the variants provided by good friend, Shanee Mcfarland.
United States.
* Best Value $1 or Less per Serving,CASSEROLES,PASTA
“I Don’t Care” Casserole
January 30, 2018 Lee
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"I Don't Care" Casserole

Have you ever been willing to cook for your family and asked what would you like? Normally if the response is "I don't care" then I cook something for myself and let the rest fend for themselves. This recipe seems like a good alternative and sounds tasty as well. Original recipe listed Velvetta cheese, which is basically plastic, I changed this up to use real cheese. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4-6 cups cooked rice
  • 750 grams ham, cubed (1 1/2 lbs)
  • 1 large onion, diced
  • 2 cloves garlic, smashed and minced
  • 1 can whole peeled tomatoes, chopped, drained and juice retained
  • 2 cups fresh broccoli, chopped into bite size pieces, plus stem
  • 250 grams Cheddar cheese, cubed
  • 1 can condensed Cheddar cheese soup, OR make from a shortcut
  • 1 green Bird's Eye Chili, seeded and minced

Instructions
 

  • Preheat your oven to 180 C (350 F), get out a baking dish (I will verify the size when I make this).
  • In a large mixing bowl, add all the ingredients, pour into your baking dish.
  • Bake for 30 minutes or until the cheese is melted and the top is starting to brown.
  • Remove from oven and let rest for 5 minutes, serve to your ungrateful family 😉
  • Maybe next time when you ask, they will be more specific. Now if you ask what would you like for dinner and the family says "Kobe beef, Maine lobsters, and King crab" then fix this casserole, they will learn 😉

Notes

I will price this when I get ham again, right now I will say high cost and will calculate this after I gather the supplies.
Shortcut: Condensed Cheese Soup.
Variants: 1. Substitute ham for cooked and cubed chicken or turkey. 2. Omit the meat and just make a vegetable casserole.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,CASSEROLES
Pizza Pasta
December 11, 2017 Lee
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Pizza Pasta

This sounds really good, and is an original recipe from a friend, I look forward to making this. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams dry Penne pasta, Ziti or Maccheroni works well also
  • 500 grams bulk Italian sausage, OR make from a shortcut
  • 1 jar pasta sauce, OR make from a shortcut, 2 cups
  • 200 grams pizza cheese blend, shredded
  • 200 grams Mozzarella Cheese, shredded
  • pepperoni slices, slices, as needed

Instructions
 

  • Preheat your oven to 220 C (425 F).
  • Heat a pot of salted water to a boil, then add the pasta and cook that until just tender, drain well (let cool for a few minutes before adding to a Pyrex dish) pour into a 9x13 baking dish.
  • While the water is heating for the pasta, heat a large non stick pan and add the sausage and break it with a spatula as you cook it, add some chopped up pepperoni slice if want and add to the pan as well, as much as you like. When cooked through, do not drain, just pour into the baking dish and mix with the pasta until "all the pasta is coated with the yummy meatiness." (Author's words, very cool!)
  • Add the pasta sauce and mix together, now add the pizza cheese blend and mix that in. Once mixed, smooth out the top evenly, top with Mozzarella, then a layer of pepperoni slices.
  • Bake until bubbly, about 25 to 30 minutes. Remove and let rest for a few minutes, you have a bubbly dish of cheese lava, you are just cooling it a bit before serving.
  • Serve. Garlic bread would be a great side dish.

Notes

The sausage if you make yourself, about 45 Baht. The cheeses will cost about 175 Baht for the pizza cheese blend, and 140 Baht for the Mozzarella. For 6 servings, this is about $1.77 per serving.
Shortcuts: Italian Sausage, Pasta Sauce.
Variants: 1. Easy, anything you like on a pizza. The author, Amy, says diced green bell pepper and sliced mushrooms is a very good addition. 2. To make this leaner, use chicken sausage.
Original recipe and photo, provided by good friend, Amy Weckerly Shanks, and the original recipe is here.
* High Cost $1.51+ per Serving,CASSEROLES,PASTA