Archive for the ‘CASSEROLES’ Category
Cheeseburger Macaroni Casserole
July 9, 2017 Lee
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Cheeseburger Macaroni Casserole

Another great sounding slow cooker casserole. The cheese is the expensive part here, but go with the low side and it should be reasonable cost per serving.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams dry macaroni, best if cooked for just a few minutes
  • 3 cups milk
  • 1/2 cup butter, melted, this is 1/2 standard block
  • 250 grams Cream cheese, softened, cut into cubes
  • 2-4 cups Cheddar cheese, shredded
  • 500 grams ground beef, browned and drained
  • 1-2 cups Mozzarella Cheese, shredded
  • 3 stalks imported celery, diced, optional
  • 1 bell pepper, diced, optional

Instructions
 

  • Lightly butter your slow cooker, place everything inside, cover and cook on low for 4 to 6 hours.
  • Stir well and top with shredded mozzarella if desired. Cover and cook for an additional 10-15 minutes to let the cheese melt.
  • Serve with a salad on the side for a complete meal.

Notes

The ground beef would be about 100 Baht/500 grams, the Cream cheese about 120 Baht, 2 cups of Cheddar about 100 Baht, and 1 cup of Mozzarella about 70 Baht. For 4 servings, this is about $2.86 per serving. I think the 6 servings is more accurate, especially if this is served with a salad and maybe dinner rolls, then the cost would be about $1.91 per serving.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
* High Cost $1.51+ per Serving,CASSEROLES
Hamburger Potato Casserole
July 8, 2017 Lee
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Hamburger Potato Casserole

Sounds great, cannot go wrong with a casserole. On my to cook list. This is a very adaptable recipe. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo ground beef, browned and drained
  • 1 large onion, sliced thin
  • 6 medium potatoes, washed and sliced thin
  • 1 1/2 cups carrots, sliced
  • 1 can red Kidney beans, drained, see Step 1
  • 2 cans condensed cream of mushroom soup, OR make from a shortcut, see Step 2
  • 1/2-3/4 cup beef stock, fresh or from powder
  • 1 cup Cheddar cheese, shredded

Instructions
 

  • For the kidney beans, you can use a can or if making from dry, you will need to cook those first, once cooked use 1 1/2 cups of beans in place of a can. BUT, the kidney beans can be substituted with any type of beans you prefer, or any vegetable you prefer.
  • For the condensed cream of mushroom soup, first, making the shortcut is highly recommended and very easy. If you want to use cream of celery, add celery in place of the beans, that would be delicious! Shortcut for that soup is listed in the Recipe Notes section.
  • In a bowl, mix together the soup and the stock, amount of stock needed is dependent on how much sauce you would like. Set this aside.
  • Layer in this order into your slow cooker, first the browned and drained beef, then onions, then carrots, then beans or a vegetable of your choice, then the potatoes on the top.
  • Pour the soup mixture over the top, cover, and cook on Low setting for up to 10 hours. You are looking for tender potatoes, can check at 8 hours.
  • About 10 to 20 minutes before you are ready to serve, sprinkle on the cheese, cover, and let it melt. Cheese is optional, if you do not want to use cheese, just omit that.

Notes

The beef will cost about 200 Baht/kilo. The cheese, about 90 Baht. For 4 servings, this is about $2.13 per serving. If you can get local sourced beef from a village market, you can reduce the cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
* High Cost $1.51+ per Serving,CASSEROLES
Hash Brown & Pork Chop Casserole
July 7, 2017 Lee
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Hash Brown & Pork Chop Casserole

Sounds delicious, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon vegetable oil
  • 4-5 pork chops
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1/2 cup milk
  • 1/2 cup sour cream, OR make from a shortcut
  • 550 grams hash browns, OR make from a shortcut
  • 1 cup Cheddar cheese, shredded
  • 1 1/2 cups french fried onions, OR make from a shortcut
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 180 C. Heat oil in a large skillet over medium-high heat. Add pork chops and saute until browned. Remove from skillet and drain on paper towel.
  • In a medium bowl mix together the soup, milk, sour cream, and salt and pepper to taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and spread mixture in the bottom of a 9×13 inch baking dish. Arrange pork chops over potato mixture.
  • Cover dish and bake for about 40 minutes, or until internal temperature of pork has reached 71 C. Remove cover, top with remaining cheese and onions and bake uncovered for 5 more minutes.
  • Serve with a steamed vegetable for a complete meal.

Notes

Tops has pork loin steaks for 83 Baht for 2, 4 loin steaks would be 166 Baht. The cheese will cost about 90 Baht. For 4 servings, this is about $1.88 per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream, Hash Browns, French Fried Onions.
Provided courtesy of good friend, Stephen Connell.
United States.
* High Cost $1.51+ per Serving,CASSEROLES
King Ranch Chicken Casserole
June 29, 2017 Lee
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King Ranch Chicken Casserole

Sounds like an easy casserole, on my to cook list. Use the shortcuts for savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons vegetable oil
  • 2 cups chicken, cooked, chopped
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1 can diced tomatoes, drained or diced tomatoes with green chili
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 12 corn tortillas, 6 inch size
  • 2 cups Cheddar cheese, shredded, divided

Instructions
 

  • For the chicken go with 750 grams to 1 kilo, quarters, breasts, what ever you like, boil or bake to cook, let cool enough to handle and debone if needed, remove skin if needed, and chop to get the cups needed.
  • Preheat your oven to 180 C. Lightly grease a 9x13 baking dish with butter.
  • Cook onion and bell pepper in hot oil in a large skillet over medium high heat, about 5 minutes or until tender. Stir in chicken and next 7 ingredients, remove from heat.
  • Tear tortillas into 1 inch pieces,layer 1/3 of tortilla pieces in bottom of the baking dish, top with 1/3 of the chicken mixture, then top with 1/3 of the cheese. Repeat these same layers 2 more times.
  • Bake for 30 to 35 minutes or until just beginning to brown on the top.
  • Serve with a green salad for a complete meal.

Notes

Going with 1 kilo of quarters, 75 Baht/kilo and the cheese would be about 180 Baht for a 250 gram block, shredded. I cannot price the corn tortillas yet so I will update this when I locate those. For 8 servings, this is about 94 cents per serving, however, the tortillas, unless you make them yourself, will put this at fair value at least.
Variant: Substitute the condensed cream of chicken soup for 1 cup of sour cream.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Hot Dog ‘n’ Bean Casserole
June 24, 2017 Lee
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Hot Dog ‘n’ Bean Casserole

Sounds great. Key thing is quality hot dogs. There is good Thai brands, imports are available in larger cities as well. To keep the costs down, go with a good Thai brand. Only five ingredients. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams hotdogs, sliced into 1/4 inch diagonal slices
  • 3 cups baked beans, OR make from a shortcut
  • 2 tablespoons brown sugar
  • 1 tablespoon ketchup
  • 1 cup Gouda cheese, shredded

Instructions
 

  • Preheat oven to 190 C. Grease Coat an 8 inch square baking dish lightly with butter.
  • In a large bowl, combine all ingredients except the cheese, mix well then pour into the baking dish.
  • Cover tightly with foil and bake for 20-25 minutes or until heated through. Remove foil, sprinkle the cheese on and bake 10 more minutes or until the cheese melted and just starting to brown.
  • Serve with your favorite hotdog condiments, such as diced onion, dill relish, or even yellow mustard.

Notes

I will price this when I purchase the good quality hotdogs. I will estimate this is low cost for now.
Shortcut: Baked Beans.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CASSEROLES
Potato Spinach Lasagna
June 24, 2017 Lee
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Potato Spinach Lasagna

Sounds great, main ingredients are spinach and potatoes. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 280 grams frozen spinach, chopped or leaf, thawed
  • 750 grams potatoes
  • 2 tablespoons olive oil
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • 1 teaspoon salt
  • 3 cups pasta sauce, OR make from a shortcut
  • 1/2 cup Parmesan cheese, grated
  • 250 grams Mozzarella Cheese, shredded

Instructions
 

  • Preheat your oven to 190 C. Grease a large casserole dish with butter.
  • Slice the potatoes in half lengthwise, then slice each half into 1/4 inch slices.
  • Cook the spinach in a saucepan according to package instructions. Drain and squeeze out excess water. If using leaf spinach, lightly chop the spinach after draining and squeezing it dry.
  • In a large bowl, combine potato slices and olive oil and toss to coat. Add garlic, oregano, basil, and salt and toss to coat.
  • In prepared casserole dish, coat bottom with 1/3 of the pasta sauce, 1/3 of the potatoes, 1/3 of the spinach, 1/3 of the Parmesan, and 1/3 of the Mozzarella. Repeat layers 2 more times.
  • Bake uncovered 45 minutes or until potatoes are tender.
  • Serve, perfect sides would be a green salad and garlic toast.

Notes

I cannot price this until I get some frozen spinach, but with the cheese, this is probably a fair cost meal. I will update this after I make it.
Shortcut: Pasta Sauce.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,POTATOES
Turkish Meatballs & Vegetables (Izmir Kofte)
June 22, 2017 Lee
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Turkish Meatballs & Vegetables (Izmir Kofte)

This is a popular meatball and vegetable casserole originating from Turkey. Kofte means meatballs, and Izmir is the city from where this is commonly made. Sounds really good! This can be made on the stove top or baked in an oven.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Turkish
Servings 4 servings

Ingredients
  

For the Meatballs (Kofte)

  • 500 grams ground beef, or ground lamb, or a mix of both
  • 1 medium onion, grated
  • 2 slices stale bread
  • 1 egg, beaten
  • 1 bunch fresh parsley, finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • black pepper, to taste

For the Vegetables

  • 500 grams medium potatoes, sliced like thin apple quadrants
  • 1 green bell pepper, sliced
  • 1 medium carrot, roughly sliced
  • 4 cloves garlic, smashed and minced
  • 1 can chopped tomatoes, or can of whole tomatoes drained and chopped
  • 1 tablespoon olive oil
  • 1 cup water
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 180 C.
  • Discard the crusts of the bread, soak in the water and squeeze dry. Then crumble them into a large bowl. Add all the meatball ingredients except the meat and mix with your hands well, this will soften the onions and enable the spices to blend in the mixture evenly. Add the ground meat and mix well again until the mixture resembles a soft dough.
  • With wet hands take a piece of meat mixture the size of a large walnut and roll into a large finger shape about 1 inch thick. Continue until all the mixture is used. The meatballs can now be covered and stored in the fridge until required.
  • In a baking dish, create layers with the vegetables and the meatballs. Add the chopped tomatoes, water, and olive oil. Season with salt and pepper and gently mix. Bake in the oven for about 45 to 50 minutes or until the potatoes are soft and the sauce has thickened. To cook on the stove top, use a wide heavy pan and cook the casserole covered, at medium to low heat. You can start with medium heat until it starts bubbling and turn to heat to low. I would imagine 40 to 45 minutes should be enough.

Notes

The beef will cost about 100 Baht/500 grams. For 4 servings, this is about 74 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CASSEROLES,MEATBALLS
Mexican Casserole
June 20, 2017 Lee
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Mexican Casserole

Sounds great, easy to obtain ingredients and use the shortcuts for savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 750 grams ground beef
  • 1 onion, diced
  • 2 cloves garlic, smashed and minced
  • 2 teaspoons chili powder
  • 225 grams corn chips, OR make from a shortcut
  • 2 cups chili beans, OR make from a shortcut
  • 1 can whole peeled tomatoes, chopped, drained
  • 1-2 green Bird's Eye chilies, seed and diced
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 2 cups Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 180 C. Grease a 7x11 inch baking dish with butter.
  • In a large skillet, brown the beef 5-7 minutes. Drain off excess fat, add onion, garlic, and chili powder. Continue to cook and stir for 2 minutes. Add the beans to the cooked meat mixture. Combine the tomatoes with the soup in a small bowl, mixing completely.
  • Place about 3/4 of the crushed corn chips into the bottom of the casserole dish. Spoon on half the beef mixture, then half the soup mixture. Then add half of the shredded cheese. Repeat the layers, ending with shredded cheese.
  • Sprinkle the top of the dish with the remaining crushed corn chips. Bake 30-35 minutes until bubbling and top is lightly browned. Remove from oven, let rest for 5 minutes, serve.

Notes

Figure about 150 Baht for the beef and about 180 Baht for the cheese, think a 250 gram block. For 8 servings, this is about $1.21 per serving.
Variant: Use Chorizo instead of ground beef.
Shortcuts: Corn Chips, Chili Beans, Condensed Cream of Chicken Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Chicken & Potato Casserole
June 16, 2017 Lee
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Chicken & Potato Casserole

This casserole has a garlic Parmesan cream sauce and sounds delicious! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 chicken thighs, bone in, skin on
  • 1 tablespoon Italian seasoning, OR make from a shortcut
  • salt and pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cups fresh spinach, or 2 cups frozen, thawed, squeezed dry
  • 500 grams small potatoes, quartered
  • 2 tablespoons fresh parsley, chopped

For the Garlic Parmesan Cream Sauce

  • 1/4 cup unsalted butter, 1/4 of a standard block
  • 4 cloves garlic, smashed and finely minced
  • 2 tablespoons all purpose flour
  • 1 cup chicken broth, fresh or from powder, more as needed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 cup heavy cream, or whipping cream
  • 1/2 cup Parmesan cheese, grated
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 200 C. Lightly grease a 9x13 baking dish with butter.
  • Season chicken with Italian seasoning, salt and pepper, to taste. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side, set aside.
  • Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside. If using frozen, just thaw and squeeze out the water.
  • To make the garlic Parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  • Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cream and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  • Place chicken in a single layer into the prepared baking dish. Ass potatoes to the sides and top, then add spinach, and the cream sauce.
  • Bake until completely cooked through, juices run clear, about 25-30 minutes. Garnish with fresh chopped parsley, serve.

Notes

Six chicken thighs might be near a kilo, about 70 Baht. For the cheese, go with about 150 Baht. For 6 servings, this is about $1.08 per serving.
Shortcut: Italian Seasoning.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Chicken Parmesan Casserole
June 15, 2017 Lee
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Chicken Parmesan Casserole

Sounds good and tasty, looking forward to making this. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo chicken thighs, boneless, skinless, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 4 cups pasta sauce, OR make from a shortcut
  • 1/2 cup Parmesan cheese, grated
  • 1 1/2 cups Mozzarella Cheese, shredded
  • 1 cup panko breadcrumbs, toasted
  • 2 tablespoons olive oil
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • pasta, or rice, your choice, for serving

Instructions
 

  • Preheat your oven to 180 C. Grease a 7x11­ baking dish with butter. Place the chopped chicken into the dish and season with salt, pepper and garlic powder, mix.
  • Pour the pasta sauce over the top and stir to mix. Sprinkle the two cheeses over the top of the chicken and sauce.
  • In a small bowl, combine the panko, herbs, and olive oil. Spread the seasoned panko evenly over the top of the cheese layer.
  • Cover with foil and bake for 30 minutes. Remove foil and continue to bake for an additional 15 minutes, until the chicken has cooked through and the casserole has begun to brown and is bubbling. Serve over spaghetti or pasta of your choice.

Notes

The chicken will run about 73 Baht/kilo. Figure about 75 Baht for the Parmesan, and 142 Baht/200 grams of Mozzarella. For 6 servings, this is about $1.42 per serving.
Shortcut: Pasta Sauce.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES