Archive for the ‘CASSEROLES’ Category
Savory Ham & Tomato Casserole
August 15, 2021 Lee
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Savory Ham & Tomato Casserole

Adapted from a recipe in the Casserole Cook Book, page 147.
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 1 hour 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 170 grams dry macaroni, (6 oz)
  • 2½ cups diced tomatoes
  • 1 cup celery, diced
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 1½ cups cooked ham, cubed
  • 2 tablespoons fresh parsley, chopped
  • 1 cup sharp Cheddar cheese, shredded, divided

Instructions
 

  • Cook the macaroni in a pot of boiling salted water until just before tender. Drain well and place in a large mixing bowl.
  • To a medium saucepan, add the tomatoes, celery, onion, bell pepper, salt and pepper. Cook on low heat for 30 minutes, stirring occasionally.
  • Preheat your oven to 160° C (325° F), get out a 2 quart casserole and grease with butter or cooking spray.
  • To the mixing bowl with the macaroni, add the simmered tomatoes, ham, parsley, and ¾ cup of cheese. Mix together.
  • Pour mixture into the prepared casserole.
  • Bake for 1 hour. Sprinkle the remaining ¼ cup of cheese on the casserole, and bake 5 more minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CASSEROLES,LEFTOVERS
Chopstick Tuna
August 7, 2021 Lee
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Chopstick Tuna

Adapted from a recipe in the Casserole Cook Book, page 142.
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 15 minutes
Course Lunch
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ¼ cup water
  • 1½ cups chow mein noodles
  • 1 can tuna, drained, average size can, up to you
  • 1 cup celery, sliced
  • ½ cup cashews, salted, toasted
  • ¼ cup onion, diced
  • dash black pepper

Instructions
 

  • Preheat your oven to 190° C (375° F), get out a 8x8 inch baking pan.
  • In a mixing bowl, add the soup and the water, mix together. Add 1 cup of the chow mein noodles
  • Add remaining ingredients and mix together.
  • Pour mixture into the baking pan. Top with remaining chow mein noodles.
  • Bake for 15 minutes or until hot.

Notes

Low cost per serving if using the shortcut for the soup.
Shortcut: Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,CASSEROLES,FISH - ALL,Fish - Tuna
Cheese Noodle Ring with Chicken
August 6, 2021 Lee
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Cheese Noodle Ring with Chicken

Adapted from a recipe in the Casserole Cook Book, page 141.
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 20 minutes
Cook Time 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Ring Mold (5 cup)
  • Baking Pan

Ingredients
  

  • 170 grams dry egg noodles, (6 oz)
  • 1½ cups milk
  • ¾ cup sharp Cheddar cheese, grated
  • 3 eggs
  • ½ teaspoon salt
  • ½ teaspoon Worcestershire sauce
  • 2 cans chicken a la king, (10½ oz / 298 g each), Shortcuts

Instructions
 

  • Cook noodles in a pot of boiling salted water until just tender, drain well.
  • Preheat your oven to 180° C (350° F), get out a 5 cup ring mold.
  • Pour noodles into the mold and distribute them evenly.
  • In a mixing bowl, add the eggs and lightly beat, then mix in the milk, cheese, salt, and Worcestershire sauce.
  • Pour mixture over the noodles.
  • Place the ring mold in a baking pan, add 1 inch of water to the pan.
  • Bake for 45 minutes or until firm.
  • Just before the noodles are done baking, heat the chicken a la king in a saucepan.
  • Unmold the noodle ring onto a serving tray, place a bowl in the center (to fit), and pour hot chicken a la king in the bowl.
  • Serve and enjoy.

Notes

I am going to go with Low cost per serving, provided you use one of the shortcuts to make the chicken a la king instead of canned, which may be costly.
Shortcuts: Chicken a la King I, Chicken a la King II (Slow Cooker).
* Best Value $1 or Less per Serving,CASSEROLES
Lazy-lady’s Casserole
August 6, 2021 Lee
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Lazy-lady's Casserole

Adapted from a recipe in the Casserole Cook Book, page 139.
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 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • ¼ cup onion, diced
  • 1 tablespoon butter
  • 2 cans pork and beans, (16 oz / 454 g)
  • ¼ cup ketchup
  • 1 tablespoon prepared yellow mustard
  • 1 can luncheon meat
  • 3 slices pineapple, cut in half
  • 1 tablespoon pineapple juice
  • ¼ cup brown sugar
  • 1 tablespoon prepared yellow mustard

Instructions
 

  • Preheat your oven to 190° C (375° F), get out a 7x11 baking pan.
  • In a large non stick pan, melt the butter, when hot, add the onion and cook until tender but not browned.
  • Add the pork and beans, ketchup, and the 1 tablespoon of mustard. Bring to a boil.
  • Pour into the baking pan.
  • Cut the luncheon meat into 6 slices, cut slices in half lengthwise to give you 12 strips. Arrange the strips on top of the beans.
  • Arrange the pineapple slices down the center of the pan.
  • In a bowl, mix together the brown sugar, 1 tablespoon of mustard, and the pineapple juice. Spread over the meat and pineapple.
  • Bake for 15-20 minutes or until heated through.
  • Serve and enjoy.

Notes

High cost per serving due to the luncheon meat.
Variant: 1. Place 6 biscuits on each end of the pan and they will cook while the casserole is heating. 
* High Cost $1.51+ per Serving,CASSEROLES,PORK,Pork - Canned
Deviled Ham Bean Bake
August 4, 2021 Lee
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Deviled Ham Bean Bake

Adapted from a recipe in the Casserole Cook Book, page 134.
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 Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • ½ cup onion, sliced, separated into rings
  • 1 tablespoon butter
  • 1 can deviled ham, (4½ oz / 128 g), Shortcut
  • 1 tablespoon molasses
  • 1 teaspoon prepared yellow mustard
  • dash salt
  • 1 can baked beans, Boston style, (16 oz 454 g)
  • 1 cup tomato, diced, fresh or canned

Instructions
 

  • Cook onion in hot butter until soft but not browned, drain.
  • Preheat your oven to 180° C (350° F), get out a 1 quart casserole.
  • In a mixing bowl, add the deviled ham, molasses, mustard, salt, and beans.
  • In the casserole, alternate layers of bean mixture, onion, then tomatoes.
  • Bake for 30 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving based on the deviled ham, I am going to work on a shortcut for that.
Shortcut: Andy's Devilish Ham Spread.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Weiner Bean Pot
August 4, 2021 Lee
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Weiner Bean Pot

Adapted from a recipe in the Casserole Cook Book, page 134.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 9 Aug 2021, very quick to put together and the dry soup mix gives an excellent flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 2 cans pork and beans, (16 oz / 454 g each)
  • 1 envelope onion soup mix
  • ⅓ cup ketchup
  • ¼ cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon prepared yellow mustard
  • 500 grams quality hot dogs, sliced, (1 lb)

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
  • Add all ingredients to a large mixing bowl. I did use chicken hot dogs, still turned out great.
  • And mix together.
  • Pour into the casserole.
  • Bake for 1 hour. And I totally forgot to get the 'out of the oven' photo.
  • Serve and enjoy.

Notes

Low cost per serving.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES
Sausage-top Casserole
August 4, 2021 Lee
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Sausage-top Casserole

Adapted from a recipe in the Casserole Cook Book, page 134.
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 25 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 170 grams dry medium egg noodles, (6 oz)
  • 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
  • 1 cup peas, cooked and drained, fresh, canned, or frozen
  • 1 cup pimento cheese, grated, this is block cheese, not the spread
  • 285 grams cocktail sausage, such as Little Smokies, (10 oz)
  • ½ cup dry bread crumbs
  • 1 tablespoon butter, melted

Instructions
 

  • Cook the noodles in a pot of boiling salted water until just tender, drain.
  • While the noodles are cooking, add the soup, peas, and cheese to a mixing bowl. Mix together.
  • Preheat your oven to 200° C (400° F), get out a 1½ quart casserole, and grease with butter or cooking spray.
  • When the noodles are drained, add them to the mixing bowl and toss.
  • Pour mixture into the prepared casserole.
  • Top with sausage. Mix together the bread crumbs and melted butter, sprinkle around the edge of the casserole.
  • Bake for 25 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Celery Soup.
* Best Value $1 or Less per Serving,CASSEROLES
Bologna Bake
August 4, 2021 Lee
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Bologna Bake

Adapted from a recipe in the Casserole Cook Book, page 133.
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 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 340 grams bulk bologna, diced into ½ inch cubes, (12 oz / ¾ lb)
  • 1 cup celery, diced
  • ¼ cup stuffed green olives, sliced
  • 4 hard boiled eggs
  • ¼ cup onion, diced
  • 1 tablespoon prepared yellow mustard
  • dash black pepper
  • ¾ cup mayo
  • 1 cup potato chips, crushed

Instructions
 

  • Preheat your oven to 200° C (400° F), get out a 8x8 inch baking pan.
  • In a mixing bowl, add all the ingredients except the potato chips. Mix together.
  • Pour into the baking pan, sprinkle with the potato chips.
  • Bake for 20-25 minutes.
  • Serve and enjoy.

Notes

Fair cost based on the bulk bologna, I have seen it but do not remember the price. I will research this and update this.
Shortcut: Hard Boiled Eggs.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Sausage & Sweets
August 4, 2021 Lee
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Sausage & Sweets

Adapted from a recipe in the Casserole Cook Book, page 43.
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 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (8x8 or 9x9 inch)

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 6 medium sweet potatoes, cooked, sliced, or 2 cans (16 oz / 454 g each)
  • 2 tablespoons butter, softened
  • ⅓ cup brown sugar

Instructions
 

  • Form sausage into 6 thin patties, brown lightly on each side, drain.
  • Preheat your oven to 180° C (350° F), get out a 8x8 or 9x9 inch baking pan, and grease with butter or cooking spray.
  • Place sweet potatoes in the prepared baking pan.
  • Dot with butter and sprinkle on the brown sugar.
  • Arrange sausage patties on top.
  • Bake for 30-35 minutes or until the sausage is cooked through.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Bulk Pork Sausage.
* Best Value $1 or Less per Serving,5 Ingredients or Less,CASSEROLES,PORK,Pork - Sausage
Ham & Potato Scallop
August 3, 2021 Lee
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Ham & Potato Scallop

Adapted from a recipe in the Casserole Cook Book, page 42.
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 Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Mandoline
  • Casserole (3 quart)
  • Oven

Ingredients
  

  • 5 cups potatoes, peeled, thinly sliced
  • ½ cup onion, diced
  • ¼ cup green bell pepper, diced
  • 2 cups cooked ham, cut into ½ inch cubes
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ¼ cup milk
  • dash black pepper
  • 1 tablespoon butter

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 3 quart casserole.
  • Peel and slice the potatoes (a mandoline works perfect for slicing), and dice the onion, bell pepper, and cube the ham.
  • In a large mixing bowl, mix together the soup, milk, and black pepper.
  • Add the potatoes, ham, onion, and bell pepper. Mix together.
  • Pour mixture into the casserole, dot the top with the butter. I also added some black pepper as well.
  • Bake uncovered for 1 hour. Cover and bake for another 45 minutes or until the potatoes are tender. This is after the cover was removed, perfect golden brown color.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Updated on 5 February 2023.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES,POTATOES