Archive for the ‘CASSEROLES’ Category
Limas & Franks
July 31, 2021 Lee
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Limas & Franks

Adapted from a recipe in the Casserole Cook Book, page 37.
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 2 hours
Cook Time 20 minutes
Passive Time 8 hours
Total Time 9 hours 50 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 500 grams dry large lima beans, (1 lb / 2½ cups)
  • 2 teaspoons salt
  • 1 can seasoned tomato sauce, (8 oz / 227 g / 1 cup), Shortcut
  • ½ cup onion, finely diced
  • ⅓ cup ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon Worcestershire sauce
  • 2-3 teaspoons prepared yellow mustard
  • 500 grams quality hot dogs, (1 lb, about 8-10)
  • 113 grams sharp Cheddar cheese, cut into strips, (¼ lb)

Instructions
 

  • Soak beans in water in the fridge over night. When ready to cook, rinse beans, add to a pot and add 1½ quarts of boiling water. Simmer for 1 to 1½ hours or until beans are tender. Add salt to the water after 1 hour of cooking.
  • Drain beans and place in a 7x11 inch baking dish.
  • Preheat your oven to 190° C (375° F).
  • In a bowl, mix together tomato sauce, onion, ketchup, brown sugar, vinegar, Worcestershire sauce, and mustard.
  • Pour sauce over the beans.
  • Slit hot dogs lengthwise, but not through the ends. Place a strip of cheese in each slit.
  • Arrange hot dogs on top of beans.
  • Bake for 20-25 minutes or until hot.
  • Serve and enjoy.

Notes

High cost per serving based on the lima beans. I have seen dry beans on Lazada a few times but do not have the exact cost of them, they were pricey however. They show up on Lazada once in a great while.
Shortcut: Tomato Sauce.
* High Cost $1.51+ per Serving,CASSEROLES
Vegetable Meat Pie
July 30, 2021 Lee
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Vegetable Meat Pie

Adapted from a recipe in the Casserole Cook Book, page 36.
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 30 minutes
Cook Time 35 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Pie Dish (8 inch)

Ingredients
  

  • 340 grams ground beef, (¾ lb / 12 oz)
  • ¾ cup dry breadcrumbs
  • ¼ cup onion, finely diced
  • 1 tablespoon green bell pepper, finely diced
  • 1 teaspoon salt
  • ½ dried bay leaf, finely crushed or ⅛ teaspoon ground bay leaf
  • dash dried thyme
  • 1 egg, beaten
  • 1 can seasoned tomato sauce, (8 oz / 226 g / 1 cup), Shortcut
  • 2 cups frozen mixed vegetables, thawed, or canned - drained
  • 1 teaspoon garlic salt

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 8 inch pie dish and grease with butter or cooking spray.
  • In a mixing bowl, add the first 7 ingredients, mix together well.
  • In a small bowl, mix together the egg and ½ of the tomato sauce. Mix into the meat mixture.
  • Press mixture into the prepared pie dish on the bottom and sides to make the pie 'crust'.
  • Bake for 10 minutes.
  • Season the drained vegetables and place in the 'crust'.
  • Spoon on remaining tomato sauce.
  • Bake for 25 minutes.
  • Let pie rest for 5 minutes, then slice, serve, and enjoy.

Notes

Fair cost per serving based on beef being used.
Shortcut: Tomato Sauce.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Curried Eggs in Shrimp Sauce
July 29, 2021 Lee
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Curried Eggs in Shrimp Sauce

Adapted from a recipe in the Casserole Cook Book, page 35.
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 30 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

For the Eggs

  • 8 hard boiled eggs, peeled, Shortcut
  • ⅓ cup mayo
  • ½ teaspoon salt
  • ½ teaspoon yellow curry powder
  • ½ teaspoon paprika
  • ¼ teaspoon dry mustard

For the Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 can condensed cream of shrimp soup, (10½ oz / 298 g)
  • 1 soup can milk, (1¼ cups)
  • ½ cup sharp Cheddar cheese, shredded
  • 1 cup soft bread crumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cut eggs in half lengthwise, remove yolks to a bowl. Mash yolks and mix in mayo and seasonings listed for the eggs.
  • Fill the whites with the yolk mixture, arrange whites in a 7x11 baking pan.
  • In a saucepan, melt the butter, then stir in the flour. Stir in the soup and milk. Cook and stir until sauce thickens.
  • Stir in cheese and stir until it is melted in.
  • Pour sauce over eggs.
  • Preheat your oven to 180° C (350° F).
  • In a bowl, mix together the crumbs and melted butter, sprinkle over casserole.
  • Bake for 15-20 minutes or until heated through.
  • Serve and enjoy.

Notes

High cost per serving based on the soup, that flavor I have not seen in any stores I go to, maybe, just maybe, the larger western stores in the large cities will carry this. I will work on a Shortcut recipe for homemade cream of shrimp soup and will list that here when I have it perfected.
Shortcut: Hard Boiled Chicken Eggs.
* High Cost $1.51+ per Serving,CASSEROLES,EGGS - ALL,Eggs - Chicken
Eggs in Spanish Sauce
July 29, 2021 Lee
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Eggs in Spanish Sauce

Adapted from a recipe in the Casserole Cook Book, page 34.
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 40 minutes
Cook Time 10 minutes
Course Lunch, Main Dish
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 hard boiled eggs, peeled, Shortcut
  • ¼ cup mayo
  • 1 teaspoon prepared yellow mustard
  • ½ teaspoon salt
  • black pepper, as desired, to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 can diced tomatoes, (28 oz / 1 lb 12 oz / 794 g)
  • ½ cup onion, diced
  • 2 teaspoons sugar
  • 1¼ teaspoons salt
  • dash black pepper
  • ½ cup dry bread crumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Cut eggs in half lengthwise, remove yolks to a bowl. Mash yolks with the mayo, mustard, salt, and pepper.
  • Fill whites with yolk mixture, set deviled eggs aside.
  • Preheat your oven to 220° C (425°), get out a 7x11 inch baking pan.
  • Melt the 3 tablespoons of butter in a medium saucepan, whisk in the flour until smooth.
  • Stir in the tomatoes, onion, sugar, salt, and black pepper. Cook until thickened, stirring constantly.
  • Pour sauce into the baking pan.
  • Arrange the deviled eggs on the sauce.
  • In a bowl, mix together the bread crumbs and the 2 tablespoons of melted butter, sprinkle over the top of the casserole.
  • Bake for 10 minutes or until hot.
  • Serve over toast or buttered egg noodles, enjoy.

Notes

Low cost per serving.
Shortcut: Hard Boiled Chicken Eggs.
* Best Value $1 or Less per Serving,CASSEROLES,EGGS - ALL,Eggs - Chicken
Deviled Egg & Ham Casserole
July 29, 2021 Lee
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Deviled Egg & Ham Casserole

Adapted from a recipe in the Casserole Cook Book, page 34.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 22 Aug 2021 for dinner with my parents. We loved this, excellent sauce, and the eggs really add to the overall taste of this casserole. The recipe was followed exactly with no changes made, and it was delicious! This will be a regular now. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 40 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 hard boiled eggs, peeled, Shortcut
  • ¼ cup mayo
  • 1 teaspoon prepared yellow mustard
  • ½ teaspoon salt
  • black pepper, as desired, to taste
  • ¼ cup butter, (½ stick / ¼ block)
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 1 cup Cheddar cheese, shredded
  • 1 cup cooked ham, diced
  • 1 cup frozen peas
  • ½ cup dry bread crumbs
  • 2 tablespoons butter, melted
  • hot cooked rice, or toast points, for serving

Instructions
 

  • Cut eggs in half lengthwise, remove yolks to a bowl. Mash yolks with the mayo, mustard, salt, and pepper. Fill whites with yolk mixture, arrange eggs in a 7x11 inch baking pan.
  • Preheat your oven to 190° C (375°).
  • Melt the ¼ cup butter in a medium saucepan, stir in the flour until smooth. Slowly stir in milk, cook and stir until thickened. Stir in cheese, stir until melted in. Stir in the ham and peas.
  • Pour mixture over the eggs.
  • In a bowl, mix together the bread crumbs and 2 tablespoons of melted butter, sprinkle over the top of the casserole.
  • Bake for 15 minutes.
  • Serve with rice or over toast points, and enjoy.

Notes

Low to Fair cost per serving depending on where the ham is sourced.
Shortcut: Hard Boiled Chicken Eggs.
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,EGGS - ALL,Eggs - Chicken
Swiss Pies
July 29, 2021 Lee
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Swiss Pies

Adapted from a recipe in the Casserole Cook Book, page 34.
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 30 minutes
Cook Time 25 minutes
Course Lunch, Main Dish
Servings 6 servings

Equipment

  • Oven

Ingredients
  

  • 6 slices bacon
  • 1 cup onion, diced
  • 2 eggs, lightly beaten
  • ¾ cup sour cream, Shortcut
  • ½ teaspoon salt
  • dash black pepper
  • 2½ cups Swiss cheese, cut into ½ inch cubes, (12 oz / 340 g)
  • 6 tart shells, unbaked, (4 inch size)
  • chives, chopped, for garnish

Instructions
 

  • In a non stick pan, fry the bacon until crispy, drain on paper towels. Crumble the bacon.
  • Pour out all but 2 tablespoons of bacon fat, add the onion and cook until tender but not browned, drain.
  • Preheat your oven to 190° C (375° F), arrange 6 tart shells on a baking sheet.
  • In a mixing bowl, add the crumbled bacon, onion, eggs, sour cream, cheese, salt, and pepper. Mix together.
  • Divide mixture among the tart shells.
  • Bake for 25-30 minutes, or until a knife inserted halfway from the edge to the center comes out clean.
  • Sprinkle with chives, serve and enjoy.

Notes

Fair cost per serving based on the cheese. For the tart shells, I have not seen them in stores but I would assume they are here, and as last resort you can make yourself using tart pans and homemade pie crust.
Shortcut: Sour Cream.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Swiss Cheese Onion Pie
July 28, 2021 Lee
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Swiss Cheese Onion Pie

Adapted from a recipe in the Casserole Cook Book, page 34.
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 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 1 cup rusk, finely crushed
  • 2 tablespoons poppy seeds
  • ¼ cup butter, melted
  • 3 cups onion, thinly sliced, (about 3-4 medium onions)
  • ¼ cup butter, (½ stick / ¼ block)
  • 2 cups Swiss cheese, shredded, (8 oz / 226 g)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • dash black pepper
  • 3 eggs, lightly beaten
  • 1 cup milk, scalded
  • chives, chopped, for garnish

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 9 inch pie dish.
  • In a mixing bowl, add the first 3 ingredients and mix together.
  • Press mixture firmly in a 9 inch pie dish, bottom and sides.
  • Bake for 10 minutes, let cool.
  • In a large non stick pan, melt the ¼ cup butter, when hot, add all the onion. Cook until tender but not browned.
  • Place onion in the cooled pie dish.
  • Preheat the oven again, this time to 160° (325° F).
  • In a mixing bowl, add the cheese, flour, salt, and pepper as desired. Mix together.
  • Add the eggs and milk, mix together.
  • Pour mixture on top of the onions.
  • Bake for 40 minutes or until set. Sprinkle chives on the top and let casserole rest 5-10 minutes.
  • Slice, serve, and enjoy.

Notes

Fair cost per serving due to the cheese.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Three-cheese Lasagna
July 28, 2021 Lee
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Three-cheese Lasagna

Adapted from a recipe in the Casserole Cook Book, page 33.
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 30 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 170 grams dry wide egg noodles, (6 oz)
  • 1 packet spaghetti sauce mix, (1½ oz / 42 g), Shortcut
  • 1 can tomato paste, (6 oz / 170 g)
  • 1 egg, beaten
  • 1½ cups cottage cheese, Shortcut
  • 1 teaspoon salt
  • 225 grams Mozzarella cheese, sliced
  • ¼ cup Parmesan cheese, grated

Instructions
 

  • Cook the noodles in a pot of boiling salted water until just tender. Drain.
  • Prepare the spaghetti sauce according to the package instructions, using the tomato paste listed in this recipe.
  • In a mixing bowl, add the egg, cottage cheese, and salt. Mix together.
  • Preheat your oven to 190° C (375° F), get out a 7x11 inch baking pan, and grease with butter or cooking spray.
  • Place ½ the drained noodles in the prepared baking pan.
  • Top that with ½ the spaghetti sauce.
  • Top that with ½ the cottage cheese mixture.
  • Top that with ½ Mozzarella cheese and sprinkle with ½ the Parmesan.
  • Repeat in the same order, ending with the Parmesan.
  • Bake for 30 minutes. Let rest for 15 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving depending on the cottage cheese and Mozzarella. Use the shortcut for the cottage cheese to make this a Low or near Low cost per serving meal.
Shortcuts: Cottage Cheese, Spaghetti Sauce Mix. 
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,PASTA
Oven Spanish Rice
July 28, 2021 Lee
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Oven Spanish Rice

Adapted from a recipe in the Casserole Cook Book, page 33.
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 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 2 tablespoons butter
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • 1 packet spaghetti sauce mix, (1½ oz / 42 g), Shortcut
  • 2 cans diced tomatoes, (14½ oz / 411 g)
  • 1 cup dry white rice, rinsed
  • ½ teaspoon salt
  • ½ cup water
  • ½ cup Cheddar cheese, shredded

Instructions
 

  • In a large non stick pan, sauté the onion and bell pepper in the 2 tablespoons of butter until soft but not browned.
  • Stir in the packet of spaghetti sauce mix, then stir in the tomatoes, rice, salt, and water. Simmer 10 minutes.
  • While the rice mixture is simmering, preheat your oven to 180° C (350° F), get out a 1½ quart casserole and grease with butter or cooking spray.
  • Pour rice mixture into the prepared casserole and bake for 30 minutes or until rice is tender.
  • Sprinkle with the cheese, serve, and enjoy.

Notes

Low cost per serving.
Shortcut: Spaghetti Sauce Mix.
* Best Value $1 or Less per Serving,CASSEROLES
Parsley Rice Squares with Chicken
July 27, 2021 Lee
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Parsley Rice Squares with Chicken

Adapted from a recipe in the Casserole Cook Book, page 33.
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.
5 from 1 vote
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 3 cups cooked rice
  • 1 cup fresh parsley, chopped
  • ¾ cup Cheddar cheese, shredded
  • ⅓ cup onion, finely diced
  • 1 teaspoon salt
  • ½ teaspoon MSG
  • 3 eggs, beaten
  • 1½ cups milk
  • 1½ teaspoons Worcestershire sauce
  • 2 cans chicken a la king, (10½ oz / 298 g each), Shortcuts

Instructions
 

  • Preheat your oven to 165° C (325° F), get out a 7x11 inch baking pan and grease with butter or cooking spray.
  • In a large mixing bowl, add the first 6 ingredients and mix together.
  • In another mixing bowl, mix together the eggs, milk, and Worcestershire sauce, add to the rice mixture and stir together.
  • Pour mixture into the prepared baking pan.
  • Bake for 40 minutes or until just set.
  • Just before the casserole is done, add the 2 cans of chicken a la king to a saucepan and place on medium low heat and heat through until hot, stirring occasionally.
  • Cut into squares and place on plates, spoon over chicken a la king, enjoy.

Notes

I am going to say Low cost per serving when using one of the shortcuts for chicken a la king, as the canned variety may prove difficult to locate in Thailand. Maybe the larger western stores carry it, it is not something I have looked for myself.
Shortcuts: Chicken a la King I, Chicken a la King II (Slow Cooker), Casserole Chicken a la King.
* Best Value $1 or Less per Serving,CASSEROLES