Archive for the ‘CASSEROLES’ Category
Scalloped Potatoes with Sausage
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is an easy dish to prepare and can be tailored in many ways to suit your taste. Recipe doubles well, which is how I prepared this and the photos reflect that and that I used some Variants as well. Link to the Shortcut is listed in the Notes section.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 3 cups cooked potatoes, cubed
- ½ cup onion, diced
- 2 tablespoons butter
- 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
- ⅓ cup milk
- ¼ cup green bell pepper, diced
- 2 tablespoons pimento, diced
- 500 grams smoked sausage links, such as Little Smokies, (1 lb)
- ¾ cup Cheddar cheese, shredded, or American
Instructions
- Peel and cube the potatoes, boil until tender, about 10 minutes, drain.
- While the potatoes are cooking, prep the sausage links by slicing half the sausage, bell pepper, pimento, and onion. (I used chicken cocktail sausages, yellow bell pepper, and omitted the pimento.)
- Cook onion in the melted butter until soft but not browned.
- Stir in the soup and milk, heat through. (I used condensed chicken mushroom soup as variant.)
- Preheat you oven to 180° C (350° F), get out a 1½ quart casserole. (I did double the recipe so I used a 3 quart casserole for this.)
- To the casserole, add the drained potatoes, bell pepper, pimento, and the sliced sausage, toss together.
- Pour soup mixture over the top of the potatoes.
- Top with the shredded cheese.
- Arrange remaining sausage links on top.
- Bake for 30 minutes.
- Serve and enjoy.
Notes
Fair cost per serving based on the smoked sausages, which I have seen at Macro and I need to price them again.
Shortcut: Condensed Cream of Celery Soup.
Variants: 1. Use Condensed Cream of Chicken Mushroom Soup in place of celery soup. 2. Use any bell pepper color you like. 3. In the US, the Little Smokies would be perfect in this, in Thailand, the chicken cocktail sausages work very well. 4. Use Japanese Arabiki sausage (cooked) in place of cocktail sausage.
Hot Potato Salad with Franks
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.
Equipment
- Oven
- Round Baking Pan (8 inch)
Ingredients
- 8 slices bacon, chopped
- ¼ cup onion, diced
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1½ teaspoons salt
- dash black pepper
- ⅓ cup vinegar
- ¼ cup water
- 3 tablespoons mayo
- 4 cups cooked potatoes, diced, Shortcut
- 500 grams hot dogs, cut in half crossways
- 2 hard boiled eggs, peeled, sliced, Shortcut
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon celery seed
Instructions
- Cook the bacon until crisp, add the onion and cook until onion is tender but not browned.
- Stir in the flour, sugar, salt, and add pepper as desired.
- Stir in water and vinegar, cook and stir until thickened.
- Remove from heat and stir in the mayo.
- Add the potatoes to a large mixing bowl, sprinkle with ¾ teaspoon salt, toss to mix together. Pour sauce from the pan on to the potatoes, toss to coat.
- Preheat your oven to 180° C (350° F), get out a 8 inch round baking dish.
- Stand the hot dog pieces up around the outer edge of the pan, and pile the potatoes into the center.
- Bake for 20 minutes or until hot.
- Decorate with the egg slices and parsley.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Cubed Potatoes (Pressure Cooker), Hard Boiled Chicken Eggs.
Honey Baked Squash
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.
Equipment
- Oven
- Baking Sheet
- Foil
Ingredients
- 2 medium acorn squash
- butter, melted, as needed
- ¼ cup honey
- 12 links sausage, Shortcut
Instructions
- Preheat your oven to 180° C (350° F), get out a baking sheet and line with foil, folding edges slightly up, about ½ inch.
- Cut squash in half lengthwise, scoop out seeds. Place squash cut side down on sheet. Bake for 35-40 minutes or until almost tender.
- While the squash is baking, brown the sausage links in a non stick pan until just cooked through.
- Turn squash over to cut side up, brush inside and cut area with butter. Drizzle 1 tablespoon of honey over each squash, fill each squash with 3 sausage links.
- Return to oven and bake for 15-20 minutes or until the squash is tender.
- Serve and enjoy.
Notes
I am going to say Fair cost per serving right now, the squash is available but I am not sure of the price. I will be taking seeds back to Thailand and will try growing my own.
Shortcut: Bulk Pork Sausage.
Squash Sausage Bake
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.
Equipment
- Oven
- Baking Sheet
- Foil
Ingredients
- 2 medium acorn squash
- 500 grams bulk pork sausage, (1 lb), Shortcut
- 2 cups applesauce, Shortcut
- ground cinnamon, to taste, optional
- apple slices, for garnish
Instructions
- Preheat your oven to 180° C (350° F), get out a baking sheet and line with foil, folding edges slightly up, about ½ inch.
- Cut squash in half lengthwise, scoop out seeds. Place squash cut side down on sheet. Bake for 35-40 minutes or until almost tender.
- While the squash is baking, form the sausage into small balls.
- Brown the meatballs until almost cooked through. Drain excess fat.
- Season applesauce with cinnamon as desired. Add the applesauce to the pan with the meatballs, stir together, cover, and simmer 15 minutes.
- Turn squash over to cut side up, season each with salt as desired. Fill each squash with meatballs and applesauce.
- Return to oven and bake for 15-20 minutes or until the squash is tender.
- Add a slice of apple to each squash, serve and enjoy.
Notes
I am going to say Fair cost per serving right now, the squash is available but I am not sure of the price. I will be taking seeds back to Thailand and will try growing my own.
Shortcuts: Bulk Pork Sausage, Basic Applesauce (Slow Cooker).
Hash-stuffed Onions
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.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 6 medium Bermuda onions, or red onions, I need to research this
- 1 can corned beef hash, (16 oz / 454 g)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sweet pickle, diced
- 1 can seasoned tomato sauce, (8 oz / 227 g)
Instructions
- Cut of root end of onions and cut off just a bit of the top end then peel them.
- Cook onions in a large pot of boiling salted water for 30 minutes. Drain and set aside to cool.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan, a larger pan may be needed depending in the size of the onions.
- Cut each onion from the top down, into fourths but only ¼ of the way down from the top. Scoop out the centers, reserving the centers.
- Add the corned beef hash to a mixing bowl and mix in the Worcestershire sauce and sweet pickle.
- Stuff onions with the hash and place them upright in the baking pan.
- Chop the onion centers and add to a mixing bowl, along with the tomato sauce. Mix together.
- Pour sauce over the onions in the pan.
- Bake for 30 minutes or until onions are tender.
- Serve and enjoy.
Notes
I am going to say high cost per serving for now as I have seen the prices of hash on Lazada, it is expensive. Maybe the larger western stores carry it for a reasonable price.
Artichokes with Crab Stuffing
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.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 2 cups crab meat, canned or fresh cooked and picked, drained
- 1 cup Swiss cheese, cubed
- ⅓ cup green bell pepper, diced
- ¼ cup onion, finely diced
- 1 teaspoon salt
- ½ cup mayo
- 2 teaspoons lemon juice
- 5 cooked medium artichokes
Instructions
- In a mixing bowl, break the crab meat up, toss with the cheese, bell pepper, onion, and salt.
- Mix together the mayo and lemon juice, add to the crab mixture and toss together.
- Remove the small leaves from the center of the artichokes, then carefully remove the choke (the center, feather part at the bottom, but not the heart - I had to research what the 'choke' was). This will make the artichoke like a cup.
- Preheat your oven to 190° C (375° F), get out a 9x13 inch baking pan, you may need a larger one depending on how big the artichokes are.
- Fill artichokes with the crab mixture and place in the baking pan. Add 1 inch of water to the pan.
- Bake for 35 minutes or until heated through.
- Serve and enjoy.
Notes
I am going to say High cost per serving as I have never seen artichoke in Thailand in any of the stores I have been in, but they may be available in the larger western markets.
Curried Chicken in Peppers
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.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 6 medium green bell peppers
- 1½ cups cooked rice, I need to verify this amount
- 2 cups chicken, drained, diced, (canned, or fresh cooked)
- 1 cup celery, diced
- ¼ cup onion, diced
- 2 tablespoons pimento, diced
- 1 cup mayo
- 1 teaspoon yellow curry powder
- ½ teaspoon salt
- dash black pepper
Instructions
- Cut the tops off the peppers, remove seeds and membrane.
- Place the peppers in small amount of boiling salted water, cover, and steam for 5 minutes, drain.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking dish.
- Add the rice and all remaining ingredients to a mixing bowl and mix together.
- Fill peppers with mixture and place upright in the baking pan. Add ½ inch water to the pan.
- Bake for 30 minutes.
- Serve and enjoy.
Notes
Low cost per serving.
Old-time Stuffed Peppers
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made these for the family and they are very well liked, these are excellent peppers! I halved the recipe but still made 5 peppers. If you like stuffed peppers, these are highly recommended.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 8 medium green bell peppers
- 1 kilo ground beef, (2 lb)
- ½ cup onion, diced
- 1½ cups canned corn, drained, or fresh cooked and drained
- 1 cup seasoned tomato sauce
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon salt
- ½ teaspoon MSG
- 2 cups sharp Cheddar cheese, shredded, (8 oz / 227 g)
- 1 cup soft breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Cut the tops off the peppers, remove seeds and membrane. I halved the recipe when I made this so I started with 4 peppers but ended up using 5.
- Place the peppers in small amount of boiling salted water, cover, and steam for 5-10 minutes, drain. Sprinkle insides with salt.
- In a large non stick pan, brown the ground beef and onion.
- To the pan, add the corn, tomato sauce, Worcestershire sauce, salt, and MSG, simmer until heated through, about 5 minutes.
- Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan. If cutting the recipe in half, use a 8x8 or 7x11 inch baking pan.
- Add the cheese to the beef mixture and stir until melted.
- Fill peppers and place upright in the baking pan. Mix together the bread crumbs and melted butter and sprinkle on top of each pepper.
- Bake for 40 minutes or heated through.
- Serve and enjoy.
Notes
Low cost per serving.
Variants: 1. Use ground pork in place of beef. 2. Use fiesta corn in place of regular whole kernel corn.
Shrimp Stuffed Peppers
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made these on 7 Aug 2021 and was pleasantly surprised, easy to put together and very nice flavor. I also updated the recipe with my findings as well.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 3 cups cooked shrimp, diced
- 6 small green bell peppers, or 3 medium
- 1 can seasoned tomato sauce, (15 oz / 435 g)
- 2 cups cooked rice
- 1 cup mayo
- 2 tablespoons onion, diced
- salt and pepper, as desired
Instructions
- For the shrimp, I used 2 bags of Walmart brand, frozen, cooked, large, peeled, deveined, tail on shrimp. I thawed them, removed the tails, and chopped them. This was just a bit over 3 cups, each bag was 12 oz / 340 g.
- Cut the tops off the peppers, remove seeds and membrane.
- Place the peppers in small amount of boiling salted water, cover, and steam for 5 minutes, drain. Sprinkle insides with salt.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- In a mixing bowl, add remaining ingredients except the tomato sauce. Mix together and season with salt and pepper as desired.
- Fill peppers and place upright in the baking pan. Spoon the tomato sauce around the peppers.
- Bake for 30 minutes.
- Place peppers on a serving plate, spoon sauce over them, serve and enjoy.
Notes
Fair cost depending on where you source the shrimp from.
Variant: 1. I am planning on making this first as listed, then I am going test out using various cooked seasoned rice in place of the cooked rice. List of seasoned rice is here for rice cooker recipes and here for stovetop recipes. I will report my finds here as well. 2. Use 1 cup diced shrimp and 1 cup of boneless skinless white fish, both cooked. 3. Use a combination of shrimp, fish, and crab meat.
Updated on 7 August 2021.
Jumbo Cornburger
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.
Equipment
- Oven
- Pie Dish (8 or 9 inch)
Ingredients
- 500 grams ground beef, (1 lb)
- 1 egg, lightly beaten
- ½ cup seasoned tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- dash black pepper
- 1 can whole kernel corn, drained, (16 oz / 454 g)
- ½ cup saltine crackers, crushed, medium crumbs
- 1 egg, lightly beaten
- ¼ cup green bell pepper, diced
- ¼ cup onion, diced
- 2 tablespoons pimento, diced
- ½ teaspoon salt
- ¼ teaspoon sage
- ½ cup Cheddar cheese, shredded
Instructions
- Preheat your oven to 180° C (350° F), get out a 8-9 inch pie dish (round baking pan).
- In a mixing bowl, add the first 6 ingredients and mix together.
- Spread ½ the beef mixture in the pie dish.
- In another mixing bowl, add the remaining ingredients except the cheese, mix together.
- Spoon corn mixture over the beef.
- Top with remaining beef mixture.
- Bake for 40 minutes.
- Let rest for 5 minutes, sprinkle with cheese.
- Serve and enjoy.
Notes
Low cost per serving.
